Meals and Courses

Sweet Potato and Coconut Curry

cook 20 mins
Tags: Quick eats
Ingredients
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon finely grated fresh root ginger
  • 2 tablespoons Thai red curry paste
  • 400 ml (14 fl oz) coconut milk
  • 200 ml (7 fl oz) hot vegetable stock
  • 1 teaspoon caster sugar
  • 1 tablespoon Thai fish sauce
  • 2 lemon grass stalks
  • 3 sweet potatoes, peeled and diced
  • 2 large tomatoes, quartered
  • salt and pepper
  • 2 tablespoons lime juice
  • handful of chopped fresh coriander
  • 25 g (1 oz) bean sprouts
Directions
  • Heat the oil in a large, heavy-based saucepan. Add the onion and cook for 3–5 minutes until softened. Stir in the garlic and ginger, followed by the curry paste, and cook for 1 minute. Add the coconut milk, stock, sugar, fish sauce and lemon grass and bring to the boil.
  • Add the sweet potatoes to the pan and simmer for 10 minutes until tender, then add the tomatoes and cook for a further 2 minutes. Divide the curry between warmed bowls, pour over the lime juice and top with the coriander and bean sprouts to serve.
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