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Mandy’s vegetable and coconut traybake

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  • Chef: Mandy
  • Serves: 4
  • Cost: £1-2 per person

Mandy is one of our cooks at Southwyck Community Kitchen. She made this vegetable and coconut traybake for one of our hot meals deliveries during the COVID-19 crisis.


It is really delicious served with baked plantain and rice.



1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
thumb-sized chunk of ginger, peeled and chopped
1 red pepper, chopped
1 medium sweet potato, peeled and chopped
2 medium potatoes, chopped
1 tbsp jerk seasoning (dried not liquid)
1 tbsp sunflower or vegetable oil
400 g tin of coconut milk
400 g tin of chickpeas, drained and rinsed
small handful fresh coriander roughly chopped



  1. Preheat the oven to 200°C (fan)/220°C/gas mark 7. You will need a large roasting tin for this recipe. If you have a non-stick one use that.
  2. Peel and chop an onion and put in your roasting tin. Add two cloves of chopped garlic and a thumb-sized piece of chopped ginger.
  3. Next add your chopped red pepper, sweet potato and potatoes to the tin.
  4. Sprinkle over 1 tbsp jerk seasoning and 1 tbsp sunflower oil. Mix well with a spoon ensuring that everything is well coated.
  5. Roast for 45 minutes. You will need to stir the vegetables every ten minutes or so or the potatoes will stick to the tin.
  6. As soon as your vegetables are cooked add your coconut milk and chickpeas. Stir well so everything is coated in coconut milk.
  7. Return to the oven for a further 10 minutes to warm through.
  8. Serve with fresh coriander, rice and baked plantain or a salad.

Adapted from this recipe.