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Curried Sweet Potato + Chickpea Traybake
Traybakes are a firm family favourite in our household. This version involves sweet potato, chickpeas and fragrant spices, which we bake in coconut milk to create a creamy and delicious sauce.
Ingredients
Ingredients
- sweet potato, sliced into chunks
- olive oil
- salt + pepper
- shallot, finely chopped
- tins of chickpeas, drained + rinsed
- garlic cloves, peeled + finely chopped
- ginger, peeled + finely chopped
- cumin seeds
- ground turmeric
- dry curry leaves
- tin of coconut milk
- vegetable stock
- basmati rice
- fresh coriander to top, (optional)
Method
- 1
Preheat the oven to 200°C fan / 425°F.
- 2
Add the sweet potato to a large roasting dish, drizzle with olive oil and sprinkle with salt and pepper. Toss to combine then roast for 15 minutes.
- 3
Remove the roasting dish from the oven and add the shallot, chickpeas, garlic, ginger, cumin seeds, turmeric, curry leaves, coconut milk and vegetable stock. Stir to combine then roast everything for 30 minutes.
- 4
While the curry is cooking, cook the rice as per packet instructions.
- 5
Serve the curry alongside the rice and top with some fresh coriander if you (or your kids) like.
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Community reviews
Rated 5 out of 5 from 2 reviews
- Shawn B.
“This was very easy to make, and so delicious! The only thing I did differently was I used a full 8 ounces of a veggie broth because I like things a little bit more saucy. But it was very flavorful! I also served it with some air fried curry seasoned tofu.”
- babe
“prep time is definately longer than expected”