My friends, a lovely couple, invited me for a “vegan feast”.  I helped them to make this gorgeous, totally unexpected, dish, and here’s me writing the ingredients down before I forget.


  • 1kg of sweet potatoes
  • 1.5 large onions
  • a handful of button mushrooms
  • a handful of cherry tomatoes
  • 1 bunch coriander
  • Zest and juice of 1 lime
  • 4 cloves garlic
  • 1 inch root ginger
  • 1 tin coconut milk
  • 3 tablespoons satay sauce (or peanut butter)
  • a pinch of cayenne pepper (more if you like a kick in the taste)
  • salt and pepper


Preheat oven to 200degrees.

Scrub the potatoes – do not peel, as this skin is where the nutrients are. Slice them into 0.5cm thick slices. Toss into a large casserole dish.

Slice the onions and mushrooms. Add these and the tomatoes to the casserole dish.  Mix with your hands.

Finely chop the ginger and garlic. Chop all of the coriander stalks. Chop HALF of the coriander leaves. Grate the lime peel. Add into the coconut milk. Add the lime juice and satay sauce into the coconut milk as well. Add the cayenne pepper, if using.  Stir well and pour over the prepared vegetables.

Lower the oven to 180 degrees. Bake casserole for an hour until potatoes are soft. Garnish with the chopped coriander.

Absolutely delicious!!! I will certainly make this in the next few days when my children come over for dinner!