Curry Tray Bake
This a a very satisfying, veggie tray bake which is quick to throw together and requires minimal effort for maximum taste! It is a great way to introduce mild spices too and it is very easy to scale up or down depending on the amount you are catering for. I recommend cooking the potatoes separately to allow them to go crisp.
Serves: 2-3 adults (or 2 adults and 2 kids portions)
Prep: 10 Mins
Cooking Time: 45 Mins
Ready In: 55 Mins
- 500g Cherry Tomatoes
- 1 pack Green Beans (~225g)
- 2 Peppers (I like red and yellow)
- 1tsp Garam Masala
- 1tsp Ground Cumin
- 1tsp Ground Coriander
- 600g Maris Piper Potatoes
- 2tbsp Rapeseed Oil
- 1/2tbsp Turmeric
- ~225g Paneer or Halloumi (use a pack)
- Vegetable Oil/Olive Oil
- Preheat the oven to 220C/200C Fan
- Peel and chop the potatoes into large bite-size pieces. Add to an oven-proof dish or roasting tin, coat in the rapeseed oil and turmeric and thoroughly coat. Put the potatoes in the oven on the middle shelf for 45 minutes, turning every 15 minutes to allow an even cook and all sides to crisp up.
- Meanwhile, chop the peppers into bite-size pieces and trim the green beans then add to another ovenproof dish with the cherry tomatoes. Drizzle with a small amount of olive oil or vegetable oil, and the garam masala, cumin and coriander and give a good mix. Once the potatoes have been in the oven for 15 minutes add the veggies to the shelf below for the final 30 minutes of cooking time. Turn/shake the tray when you turn the potatoes.
- Finally, about 5 minutes before you serve up, slice the cheese and pan fry in a small amount of oil until golden.
- Assemble the curry by putting the tomato mix on the plate first then topping with potatoes and cheese.
Method
- Preheat the oven to 220C/200C Fan
- Peel and chop the potatoes into large bite-size pieces. Add to an oven-proof dish or roasting tin, coat in the rapeseed oil and turmeric and thoroughly coat. Put the potatoes in the oven on the middle shelf for 45 minutes, turning every 15 minutes to allow an even cook and all sides to crisp up.
- Meanwhile, chop the peppers into bite-size pieces and trim the green beans then add to another ovenproof dish with the cherry tomatoes. Drizzle with a small amount of olive oil or vegetable oil, and the garam masala, cumin and coriander and give a good mix. Once the potatoes have been in the oven for 15 minutes add the veggies to the shelf below for the final 30 minutes of cooking time. Turn/shake the tray when you turn the potatoes.
- Finally, about 5 minutes before you serve up, slice the cheese and pan fry in a small amount of oil until golden.
- Assemble the curry by putting the tomato mix on the plate first then topping with potatoes and cheese.
Ingredients
- 500g Cherry Tomatoes
- 1 pack Green Beans (~225g)
- 2 Peppers (I like red and yellow)
- 1tsp Garam Masala
- 1tsp Ground Cumin
- 1tsp Ground Coriander
- 600g Maris Piper Potatoes
- 2tbsp Rapeseed Oil
- 1/2tbsp Turmeric
- ~225g Paneer or Halloumi (use a pack)
- Vegetable Oil/Olive Oil
Additional Information
Usually paneer cheese is much lower in salt than halloumi, so a better option for small kids. You can amend this for weaning by ensuring that cherry tomatoes are squashed and chopped, and you can serve the cheese and potatoes in thin strips/chip shape.
Warning: Turmeric stains clothes very easily!!!
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