Sweet Potato Coconut Curry

Method

1. Preheat the oven to 200°C fan / 426°F. Add the sweet potato to a large baking tray along with a pinch of salt and pepper and a drizzle of vegetable oil. Toss through then roast for 20 - 30 minutes until soft.
2. Next cook the rice as per packet instructions.
3. Meanwhile to create the curry paste, add the green chilli, garlic, ginger, coriander (including the stalks), soy sauce, curry powder and hot chilli powder to a food processor and process until mostly broken down, scraping down the sides as you go.
4. Heat a little vegetable oil in a wok on a medium - high heat. Once the pan is hot, add the courgette and red pepper and fry for 3 minutes. Then add the curry paste and fry for 2 minutes.
5. Add the coconut milk, vegetable stock and lime juice. Stir then heat through for 5 minutes until hot, then stir in the roasted sweet potato.
6. Serve the curry on a bed of rice and top with coriander leaves.