Sri Lankan Curry Traybake - I don't know about you but there are some days that I want something warming, definitely good for you, but that doesn't need too much effort! Delicious, vegan (not that anyone would guess), packed full of vegetables AND a traybake. It keeps for a few days in the fridge if you want to get ahead, It freezes beautifully. What more could anyone ask for?
Its very adaptable too. Not got a squash? Substitute sweet potato. Want more protein? Add a tin of chickpeas at stage 6 and carry on as normal. Don't like fresh coriander? Use parsley or leave out altogether. Nut allergy? Add some crispy chickpeas or omit altogether.
Now for the added bonus. With the anti-inflammatory and anti-viral properties of ginger, turmeric, cumin, coriander and chilli you know its going to be doing you good!
INGREDIENTS (serves 4-6)
Small butternut squash
2 large carrots
Large red pepper
1 medium onion
6 tbsp Vegetable or garlic olive oil
2.5 cm piece of root ginger, grated
1 tsp turmeric
1/2 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chilli powder or hot smoked paprika (to taste)
Salt and pepper
400g tin chopped tomatoes
400g coconut milk - shaken well
3 large handfuls of spinach or finely chopped kale
juice half lemon
Cashews and fresh coriander to serve (optional)
Set oven to 200c
Chop butternut squash, carrots, cauliflower and red pepper into bite sized pieces. Roughly chop the onion.
Put in roasting tin along with all the spices. Add oil and salt and pepper and mix thoroughly.
Roast for 25 mins.
Add coconut milk and chopped tomatoes to tin (if your coconut milk has separated you may have to stir again in the tin after 5 mins cooking time)
Add spinach/kale and stir well to combine. Return to oven for further 20-30 mins
Taste and season with lemon juice and more salt if needed. Scatter over cashew and fresh coriander (optional) and serve with rice or naan bread.