Tray-roasted sweet potato and aubergine curry recipe
No stirring or simmering - let the oven do the work with this tray-roasted sweet potato and aubergine vegetarian curry recipe. The veg is roasted in Thai green curry paste until tender, before adding stock and cream into the roasting tin to make a rich sauce, for an easy one-pan dinner idea.
See method- Serves 4
- 10 mins to prepare and 40 mins to cook
- 865 calories / serving
Ingredients
- 2 aubergines, cut into 2cm chunks
- 400g sweet potatoes, peeled and cut into 2cm chunks
- 1 onion, sliced
- 1 tbsp vegetable oil
- 150g Thai green curry paste
- 300g rice
- 15g fresh coriander, finely chopped
- ½ vegetable stock cube, made up to 100ml
- 100ml double cream
- 250g frozen peas
- 2 spring onions, sliced
Each serving contains
- Energy
- 2595kJ 865.0kcal
- Fat
- 20g
- Saturates
- 10g
- Salt
- 1.3g
- Sugars
- 16g
of the Reference intake
Carbohydrate 102.0gProtein 12.2gFibre 8.7g
Method
- Heat the oven to gas 7, 220°C, fan 200°C. Tip the aubergine, sweet potato and onion onto a large roasting tray and toss well with the oil; season. Roast for 20 mins until the aubergine and sweet potato is starting to soften. Stir in the Thai green paste and mix well with the veg. Roast for another 10 mins until the aubergine and sweet potato are tender.
- Cook the rice according to pack instructions, drain well and fluff up with a fork. Stir in the coriander and leave to steam with the lid on while you finish the curry. Pour the stock into the roasted veg tray and add the cream and peas. Place back in the oven for 5-10 mins until the sauce thickens slightly to coat the veg and the peas are cooked.
- Scatter over the spring onions and serve with the coriander rice.
- See more Easy vegetarian recipes
