Traybakes make cooking so much easier and this flavourful spiced coconut rice with sweet potatoes packs a punch. The more carbs, the better.
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Serves
4
Ginger
Garlic
Coriander Seed
Cumin Seed
Coriander
Sweet Potato
Water
Coconut Milk
Cooked Brown Rice
Lemon
Mixed Seeds
For The Coriander & Parsley Zhoug
Lemon
Coriander
Coriander Seed
Cumin Seed
Fresh Parsley
Serves
4
Ginger
Garlic
Coriander Seed
Cumin Seed
Coriander
Sweet Potato
Water
Coconut Milk
Cooked Brown Rice
Lemon
Mixed Seeds
For The Coriander & Parsley Zhoug
Lemon
Coriander
Coriander Seed
Cumin Seed
Fresh Parsley
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 200°C.
Step 2.
Tip the cumin and coriander seeds into a dry pan over a medium high heat. Toast until fragrant, 1-2 mins, then tip into a mini chopper or blender. Peel the ginger and garlic and add to the spices along with the coriander stalks, saving the leaves for garnish. Blitz into a rough paste.
Step 3.
Pour the water and ⅔ of the coconut milk into the spice mixture and blitz and season generously.
Step 4.
Rinse the cooked rice in a sieve to stop it from sticking together too much. Then tip the rice into a large roasting tin and pour the spiced coconut mixture over the top.
Step 5.
Cut the sweet potatoes into quarters lengthwise, and snuggle them into the rice mix, season with salt and cover tightly with foil. Bake for 30-35 mins until the sweet potato is soft.
Step 6.
Meanwhile, toast the mixed seeds and heat the grill to high.
Step 7.
Remove the foil and drizzle a glug of olive oil over the rice and sweet potatoes. Squeeze the juice of ½ the lemon over the top. Grill for 5-10 mins, until the rice is a little crispy and the sweet potatoes are starting to char. Allow to cool for 5 mins.
Step 8.
Make the zhoug. Toast the spice seeds and blitz with the herbs. Add the juice of the lemon and enough olive oil to make it a drizzle-able consistency. Season with salt and pepper.
Step 9.
Before serving, whisk the remaining coconut milk with a pinch of salt, and drizzle over the top of the traybake. Scatter with the coriander leaves and toasted seeds.
Step 10.
To serve, divide between bowls. Top with the remaining lemon cut into wedges, if you like.
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