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caribbean coconut banana traybake

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. 
5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Course Main Course
Cuisine Caribbean, Vegan
Servings 4


  • 1 onion sliced
  • 2 cloves garlic chopped
  • 1 inch chunk ginger
  • 1 red pepper
  • ½ medium butternut squash
  • 2 medium potatoes
  • 1 tbsp jerk seasoning
  • 1 tbsp sunflower or vegetable oil
  • 400 g tinned coconut milk
  • 2 bananas sliced
  • 400 g tinned chickpeas drained and rinsed
  • small handful fresh coriander roughly chopped


  • 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 tbsp jerk seasoning and 1 tbsp 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 a cabbage based salad and rice.
Keyword banana curry
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