Sweet Potato Coconut Curry

Creamy, fragrant and fresh. This curry packs in a punch; from an array of veg to bold flavours, there’s certainly a lot to love about this recipe.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C / 425°F fan. 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. 2

   Next cook the rice as per packet instructions.

   
3. 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. 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. 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. 6

   Serve the curry on a bed of rice and top with coriander leaves.