Sweet Potato & Black Bean Curry Traybake

Ideal for when you’ve got guests over and would prefer to chat rather than cook, or when you need a tasty dinner that looks after itself while you negotiate the children’s bedtime. If you like you can add lemongrass to this dish -

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Ingredients

lemongrass 1
onion 1 (sliced)
garlic cloves 3 (crushed)
ginger 10 g (grated)
sweet potato 700 g (chopped)
vegetable stock cube 1
curry powder 3 tbsp
ground cinnamon 1 tsp
coconut milk 400 ml
cherry tomatoes 300 g
black beans 400 g (drained)
green beans 75 g (halved)
basmati microwave rice 500 g

Method

Preheat the oven to 200°C/180°C fan.
Remove the tough outer leaves of the lemongrass, trimming off the top end, bashing it with the end of a rolling pin, then chopping it as finely as possible.
Peel and slice the onion. Peel and crush the garlic. Peel and grate the ginger. Chop the sweet potatoes into 2-3 cm cubes (no need to peel them).
Make up the vegetable stock cube with 400ml boiling water.
Place the lemongrass, onion, garlic, and ginger in a large oven dish. Add the sweet potatoes, sprinkle over the curry powder, cinnamon, and season with salt.
Pour in the coconut milk, the vegetable stock, and stir to combine. Add the cherry tomatoes, then place in the oven for 30 minutes.
Drain the black beans. Cut the green beans in half diagonally.
Take the dish out of the oven and add the black beans and green beans. Cook for 15–20 minutes, until the sweet potato is soft and tender. Season with salt and black pepper.
Cook the rice according to the packet instructions.
Divide the rice, top with the curry and enjoy.

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Sweet Potato & Black Bean Curry Traybake

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