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Tray-roasted sweet potato and aubergine curry recipe

32 ratings

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
Vegetarian

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

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
2595kj
865kcal 43%
Fat
20g 29%
Saturates
10g 48%
Sugars
16g 18%
Salt
1.3g 22%

of the reference intake
Carbohydrate 102g Protein 12.2g Fibre 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