This easy vegan one-pot sweet potato curry makes for a hassle-free dinner. The toasted coconut and coriander topping takes the flavours up a notch
Ingreadient
- 600g sweet potatoes, cut into wedges
- 1 red onion, cut into thin wedges
- 2 tbsp olive oil
- 1 lemongrass, bashed
- 1 red chilli, halved
- 2 tsp ground cumin
- 2 tsp ground coriander
- 400g tin coconut milk
- few handfuls kale, or other seasonal greens
- 400g tin chickpeas, drained and rinsed
- few dashes fish sauce or soy sauce
- 1 lime, juiced, plus wedges to serve
- cooked rice or noodles, to serve
- toasted coconut flakes
- red onion or spring onion, finely sliced
- red chilli, sliced
- coriander leaves
Direction
- Heat the oven to 220C/200C fan/gas 6. Toss the sweet potatoes and onion together in a 30cm x 20cm roasting tin. Add the oil, lemongrass, chilli, cumin and coriander, and toss everything together along with some seasoning. Roast for 20-25 mins or until the sweet potatoes are lightly golden and just starting to become tender.
- Stir in the coconut milk, 100-150ml of water, the kale and chickpeas, and mix well. Return the tray to the oven and cook for another 15-20 mins or until the curry has thickened slightly and is bubbling. Season with the soy or fish sauce, the lime juice and some salt, if needed.
- Serve the curry directly from the tray, topped with the coconut flakes, onion, chilli and coriander leaves, with cooked rice or noodles.
