Easy curry traybake

Easy curry traybake

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  • 2 - 4
  • Easy
  • Vegan recipe collection
  • 5 minutes
  • 40 minutes


  • 1 x 800 g bag Woolworths prepared roasting vegetables
  • 1 x 50 g sachet Woolworth curry paste of your choice
  • olive oil (or sunflower), a drizzle
  • salt and black pepper, to taste
  • 1 x 400 ml can coconut milk
  • rice, to serve
  • coriander, to serve
  • cherry tomatoes

Cooking Instructions

1.  Toss the pre-chopped roasting veggies and tomatoes in an oven tray with the curry paste and a splash of oil. Season with salt and pepper and roast at 200°C for 40 minutes.
2. Remove the tray from the oven, season and pour in a can of coconut milk.
3. Serve with rice, and some chopped coriander.

Cook's note: This is the ultimate 'I just can't cook tonight' curry, one that you can make entirely your own. Add in chicken thighs or breasts, if you wish, or a can of beans just before serving. The sauce is fairly thin, so it's best served in bowls with spoons for slurping. You can substitute a cup of yoghurt for the coconut milk if that's what you have to hand.

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Katharine Pope Recipe by: Katharine Pope
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TASTE's head of digital is an adventurous, if somewhat haphazard cook. Her best recipes are family classics, passed down from her mother's flipfile.

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