RECIPE: Massaman Traybake

Summer is drawing in, and the first hints of crisp Autumn can be seen on the horizon… Therefor (unsurprisingly) it’s all about the Squash for us this month.

This is a super easy tray bake curry from our friends at Riverford, which makes the most of this month’s star ingredients…


  • 1 red onion
  • 1 small butternut squash
  • 1 red pepper
  • 2 garlic cloves
  • 2cm piece of ginger
  • 1 tsp cardamom pods
  • 30g peanuts
  • 200g chard
  • 1 bag coriander
  • 2 limes
  • 2 good tbsp of Thai red curry paste
  • 1 tbsp tamari
  • 1 tin coconut milk
  • Pinch of sugar
  • 125g jasmine rice


Prep time: 15 min

Cooking time: 40 min

  • Step 1 Preheat your oven to 200ºC/Gas 6.
  • Step 2 Peel, halve and slice the onion into slim wedges. Peel the squash, halve and scoop out the seeds then chop into 3-4cm chunks. Deseed and cut the pepper into similar-sized pieces. Tip all the veg into a large roasting tin. Spread out into an even layer.
  • Step 3 Peel and finely chop or grate the garlic and ginger. Using the flat of your knife, lightly crush the cardamom pods to reveal the black seeds inside. Roughly chop the peanuts. Add the garlic, ginger, cardamom pods and peanuts to the roasting tin.
  • Step 4 Strip the leaves off the chard stalks. Bunch up and roughly shred the leaves.
  • Step 5 Roughly chop the coriander, stalks and all. Cut one of the limes in half and the other into wedges.
  • Step 6 In a measuring jug, combine the curry paste, tamari and coconut milk. Add a pinch of sugar and give the mixture a good stir, until well combined.
  • Step 7 Pour the coconut milk mixture into the roasting tin. Bake in the oven for 25-30 minutes, until the vegetables are just tender.
  • Step 8 Meanwhile, rinse the rice well in a sieve and tip into a medium saucepan. Add a pinch of salt. Pour over enough water to cover the rice by 1cm, cover and bring to the boil. Turn the heat down to its lowest setting and leave the rice to cook for 10-12 minutes. Once the rice is tender, it can be removed from the heat and left to steam, covered, until the vegetables are cooked.
  • Step 9 Once the vegetables are just tender, stir in the chard and return to the oven for a final 2-3 minutes to wilt. Add a little splash of water to loosen the mixture if needed.
  • Step 10 Season the traybake and add lime juice, to taste. Remove the cardamom pods, if you can find them, or eat around them. Fluff the rice with a fork and serve with the massaman traybake, wedges of lime and coriander.

…and enjoy!

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