Curried Sweet Potato Tray Bake With Roasted Cauliflower And Cashews

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Chop your potato[es] (skins on) into small bite-sized pieces

Peel and chop your red onion[s] into wedges

Trim the stalk and leaves off your cauliflower[s] and cut into 3 wedges per person

Chop your creamed coconut roughly (if required!)

Dissolve your vegetable stock mix, chopped creamed coconut and ground turmeric in 300ml [390ml] [550ml] boiled water – this is your coconut stock

Add the chopped potato and red onion wedges to a deep baking tray with your curry powder

Add a generous drizzle of vegetable oil and give everything a good mix up

Pour the coconut stock over the vegetables

Put the tray in the oven for 25-30 min or until the potatoes are cooked through and the sauce has thickened

Meanwhile, add the cauliflower wedges to a separate tray with a drizzle of vegetable oil, your black sesame seeds and a pinch of salt

Put the tray in the oven for an initial 20-25 min

After 20-25 min, add your cashews to the tray and cook for 3-4 min further or until the nuts are toasted and the cauliflower is golden and crisp

Tip: Watch the cashews like a hawk to make sure they don't burn!

Wash your spinach, then pat it dry with kitchen paper

Once the potatoes are done, add the spinach to the tray and return it to the oven for 1-2 min further or until it has started to wilt – this is your curried potato tray bake