Sweet potato and black bean tray bake curry
YOU WILL NEED
1 stalk of lemongrass 1 onion, finely chopped 3 cloves of garlic, crushed 1 tbsp ginger (approximately 6cm), grated 700g sweet potatoes, skin on, cut into approximately 2-3cm pieces 3 tbsp curry powder 1 tsp ground cinnamon 1 tsp salt 1 x 400ml tin of coconut milk 400ml vegetable or chicken stock, or water 300g cherry tomatoes 1 x 400g tin of black beans, drained 75g green beans, halved
To serve approximately 300g rice, cooked
DIRECTIONS
■ Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Prepare the lemongrass by removing the tough outer leaves and trimming off the top ends. Bash it with the end of a rolling pin, then chop it as finely as possible.
■ Place the lemongrass, onion, garlic and ginger in a large oven dish or tray. Add the sweet potatoes, then sprinkle the curry powder, cinnamon and salt over everything in the dish.
■ Pour in the coconut milk, then the stock or water, and stir until mixed (don’t worry if the coconut milk is lumpy at this point, it will dissolve as it cooks). The dish will look quite watery at this stage, but it will reduce and thicken once it cooks. Add the cherry tomatoes, then place in the oven for 30 minutes.
■ Take the dish out of the oven and add the black and green beans. Cook for a further 15-20 minutes, until the sweet potato is soft. Taste for seasoning then serve with rice.
Sticky salmon tray bake, sweet potato and black bean curry, and Thai green curry recipes and images courtesy of Dominique’s Kitchen: Easy Everyday Asian-Inspired Food by Dominique Woolf (£20, Penguin Michael Joseph)