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
Ingredients
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
Step by step
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.
