1 small, narrow sweet potato, peeled and thinly sliced
1 plantain, thinly sliced
1-2 small tomatoes, thinly sliced
1 small red onion, thinly sliced
For the red sauce:
2 tomatoes, chopped
1 red bell pepper
2 cloves garlic
1 tbsp olive oil
1 tbsp tomato paste
1/2 small red onion, finely chopped
salt to taste
How to make
Blanch the sweet potato slices in a pot of boiling hot water for 5 minutes. Drain and set aside with the rest of your thinly sliced vegetables.
To make the red sauce, blend the tomatoes, red bell pepper and garlic until you have a thick, chunky sauce consistency.
Heat some olive oil in a saucepan and add the red sauce, chopped red onion, tomato paste and a generous pinch of dried thyme and curry powder. Season to taste. Simmer uncovered for 5 minutes.
Grab a small oven dish and spread about 3/4 of the red sauce over the base. Arrange the vegetable slices in an alternating and overlapping pattern all the way around the dish, working your way around the edge and into the centre. Take the remaining red sauce and spoon that over the top of the vegetables.
Cut out greaseproof paper to match the shape and circumference of your oven dish and use it to cover the entire arrangement.
Bake in a pre-heated oven, gas mark 6, for 25 minutes until everything is cooked and tender. Peel off the greaseproof paper and bake for a further 5 minutes just to add some colour to the top.
Serve on its own with sauce drizzled around the plate and extra thyme to garnish, or serve with a few slices of wholegrain bread.