This one-pan sweet potato and cod traybake is incredibly easy to make and comes together in under an hour, making it the perfect midweek meal option.
It's full of fragrant spices such as mustard seeds, chilli powder, cumin and coriander, which help to give the sweet potatoes and cauliflower extra flavour. Plus, we've added in red onion, fresh tomatoes and tinned chickpeas for a hearty yet healthy meal, all in one.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
484
Ingredients
2Tbsp.
vegetable oil
1tsp.
mustard seeds
1tsp.
mild chilli powder
1tsp.
ground turmeric
1tsp.
cumin seeds
1tsp.
ground coriander
3Tbsp.
mild curry spice paste, we used Patak's
600g
sweet potato, cut into 2cm chunks
2
red onions, each cut into 8 wedges
1
medium cauliflower, cut into small florets
5
tomatoes, quartered
400g
tin chickpeas
4
cod fillets, skinless, around 125g each
Fresh coriander, roughly chopped, to serve
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a small bowl, mix the oil, spices, curry paste and plenty of seasoning.
Step 2Pour all but 1tbsp of the mixture into a large roasting tin. Add the sweet potato, red onions, cauliflower and tomatoes to the tin and stir to coat in the spice mixture. Roast for 30min, tossing midway through, until the vegetables are tender.
Step 3Stir through the chickpeas and place the cod on top. Spoon the reserved spice mixture over the cod and return to the oven for 10min, or until the fish is cooked and flakes when gently pressed. Sprinkle with coriander and serve.
Did you know that you can freeze leftover curry paste? Simply pop into an ice cube tray and freeze fully. Then you'll have portioned cubes of curry paste ready to add into your next meal to boost the flavour.
We've used a mild curry paste in this traybake recipe but you can experiment with different pastes depending on what you might have in the fridge already, or the flavour profile you're going for.
Salmon or seabass fillets would also work well in place of the cod.
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