Sweet Potato and Coconut Curry Tray Bake Recipe

This Sweet Potato and Coconut Curry Tray Bake is a hearty, flavorful dish that combines the warmth of curry spices with the creamy richness of coconut milk.

Sweet potatoes roast to caramelized perfection, soaking up the vibrant sauce, while a fresh garnish of cilantro and lime adds a zesty, refreshing finish.

Perfect as a standalone vegetarian meal or served over fluffy rice, this tray bake is a comforting, one-pan wonder!

Ingredients

Here’s everything you’ll need to make this simple yet bold recipe:

Vegetables and base:

• 3 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 red onion, sliced into wedges
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

For the curry sauce:

• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste, adjust to taste for spice level)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tbsp lime juice

Garnish:

• Fresh cilantro, chopped
• Lime wedges

Instructions

Let’s get cooking! Follow these easy steps for a tray bake bursting with flavor:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or tray.
2. Prepare the Sweet Potatoes:
   Spread the sweet potato cubes and red onion wedges evenly on the baking tray. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss to coat.
3. Roast the Vegetables:
   Roast the sweet potatoes and onions for 20 minutes in the preheated oven, stirring halfway through to ensure even browning.
4. Make the Curry Sauce:
   While the veggies roast, whisk together the coconut milk, red curry paste, turmeric, cumin, minced garlic, grated ginger, and lime juice in a bowl. Taste and adjust seasoning as needed.
5. Add the Curry Sauce:
   Remove the tray from the oven and pour the curry sauce evenly over the roasted vegetables. Use a spoon or spatula to gently mix, ensuring everything is well-coated.
6. Return to the Oven:
   Bake for another 10–15 minutes, until the curry sauce has thickened slightly and the vegetables are tender.
7. Garnish and Serve:
   Remove the tray from the oven and let it cool for a couple of minutes. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the top.
8. Enjoy:
   Serve warm as-is or pair it with steamed rice, naan, or quinoa for a heartier meal.

Tweaks and Additions

Get creative with your curry tray bake by trying these ideas:

• Add Protein
  Toss in chickpeas or tofu before adding the curry sauce for an extra protein boost.
• Veggie Variations
  Swap in carrots, cauliflower, or bell peppers for the sweet potatoes, or mix and match your favorites.
• Spice It Up
  Add a pinch of chili flakes or drizzle some sriracha for more heat.
• Crunchy Topping
  Sprinkle toasted cashews or peanuts over the dish for extra texture and flavor.

This Sweet Potato and Coconut Curry Tray Bake is the perfect balance of creamy, spicy, and zesty flavors. It’s a no-fuss, crowd-pleasing dish that’ll become a regular in your recipe rotation. Let me know how it turns out—happy cooking!