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Sweet Potato and Black Bean Traybake Curry

A colourful, vibrant curry-style traybake from Dominique Woolf, winner of Channel 4’s The Great Cookbook Challenge . Packed with the flavours of ginger, lemongrass, cinnamon it all comes together in one tray and will be on the table in under an hour.

From the book

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.

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1 stalk of lemongrass
1 onion, finely chopped
3 cloves of garlic, crushed
1 tbsp grated ginger (approx. 6cm)
700g sweet potatoes, skin on, cut into approx. 2–3cm pieces
3 tbsp curry powder (whichever heat preferred)
1 tsp ground cinnamon
1 x 400ml tin of coconut milk
400ml veg or chicken stock, or water
300g cherry tomatoes
1 x 400ml tin of black beans, drained
75g green beans, halved
To serve:


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.


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From the book: Dominique’s Kitchen

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