Feed your appetite for cooking with Penguin’s expert authors
Sweet Potato and Black Bean Traybake Curry
From the book
Dominique’s Kitchen
The debut cookbook from the winner of The Great Cookbook Challenge
Fuss-free family favourites, from traybakes to curries
Packed with East and Southeast Asian flavours
Buy From
Introduction from Dominique Woolf
Although I’m happy to stand over a hot stove, there are times when I’d rather let the oven do all the work. Ideal for when you’ve got guests over and would prefer to chat rather than cook (definitely my inclination if given the choice!), or when you need a tasty dinner that looks after itself while you negotiate the children’s bedtime.
Ingredients
Method
Preheat the oven to 200°C/180°C fan/gas mark 6.
Prepare the lemongrass. Remove the tough outer leaves and trim off the top end. 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 over the curry powder, cinnamon and 1 teaspoon of salt. 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 liquidy 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 or so, until the sweet potato is soft. Taste for seasoning and add salt and pepper as needed. Serve with rice.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.