Caribbean coconut banana curry traybake
Roast all the ingredients together in the oven to make this delicious Caribbean coconut and banana curry. It's perfect for an easy vegetarian or vegan midweek meal.
Equipment
Ingredients
- 1 onion sliced
- 2 cloves garlic chopped
- 1 inch chunk ginger
- 1 red pepper
- ½ medium butternut squash
- 2 medium potatoes
- 1 tablespoon jerk seasoning
- 1 tablespoon sunflower oil or vegetable oil
- 400 g coconut milk
- 2 bananas sliced
- 240 g cooked chickpeas drained and rinsed (1 standard 400g tin)
- small handful fresh coriander roughly chopped
Instructions
- Preheat the oven to 200°C (fan)/220°C/gas mark 7
- Get a large roasting tin ready.
- Peel and slice an onion and place in the roasting tin. Chop two cloves of garlic, peel and chop a 1 inch piece of ginger and add those to the tin.
- Deseed and chop a red pepper and ½ butternut squash (no need to peel as long as it’s washed). Add to your roasting tin.
- Chop two medium potatoes into bite-sized pieces and add to the tin.
- Sprinkle over 1 tablespoon jerk seasoning and 1 tablespoon sunflower oil. Mix well with a spoon ensuring that everything is well coated.
- Roast for 45 minutes. Stir two or three times to ensure that the potatoes don’t stick.
- Once the vegetables are almost done slice two bananas and add them to your roasting dish along with a tin of coconut milk and a drained tin of chickpeas.
- Return to the oven for 5-10 minutes to warm through. Don’t overcook the bananas.
- Sprinkle over the coriander.
- Serve with salad and rice.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Store leftovers in the fridge for 2-3 days.
- Can be frozen although the texture of the banana may change when defrosted.
Nutrition
Calories: 532kcalCarbohydrates: 68gProtein: 12gFat: 27gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 64mgPotassium: 1540mgFiber: 12gSugar: 16gVitamin A: 11555IUVitamin C: 88mgCalcium: 126mgIron: 7mg
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