This bold and fiery traybake blends crispy halloumi, pillowy gnocchi and a rich coconut curry sauce. Topped with tangy pickled chillies and cooling yoghurt – it’s big on flavour, low on effort.
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Serves
4
For The Traybake:
Gnocchi
Halloumi
Long Mixed Pepper
Olive Oil
Flaky Sea Salt
Black Pepper
For The Curry Sauce:
Fresh Ginger
Garlic Clove
Scotch Bonnet
Tomato Purée
Curry Powder
Coconut Milk
Vegetable Stock
For The Pickled Chillies:
Scotch Bonnet
Apple Cider Vinegar
Sugar
Salt
To Serve:
Fresh Coriander
Plain Yoghurt
Serves
4
For The Traybake:
Gnocchi
Halloumi
Long Mixed Pepper
Olive Oil
Flaky Sea Salt
Black Pepper
For The Curry Sauce:
Fresh Ginger
Garlic Clove
Scotch Bonnet
Tomato Purée
Curry Powder
Coconut Milk
Vegetable Stock
For The Pickled Chillies:
Scotch Bonnet
Apple Cider Vinegar
Sugar
Salt
To Serve:
Fresh Coriander
Plain Yoghurt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Quick-pickle the chilli. Finely slice the Scotch bonnet and add to a small bowl with the vinegar, sugar and a good pinch of salt. Mix well and set aside to pickle while you cook.
Step 2.
Preheat the oven to 200°C fan.
Step 3.
Make the curry sauce. Chuck all the curry sauce ingredients into a blender and blitz until smooth. Pour into a saucepan and bring to the boil. Taste and season with salt and pepper.
Step 4.
Dice the halloumi and peppers into bite-sized chunks. Tip into a large roasting tray with a drizzle of olive oil and season well. Roast for 10 mins.
Step 5.
Take the tray out, add the gnocchi, then pour over the hot curry sauce. Give everything a good mix, then return to the oven for 20–25 mins, until bubbling and golden at the edges.
Step 6.
Serve it up. Top with dollops of yoghurt, fresh coriander and a scattering of pickled chillies.
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