Thai Green Sweet Potato Curry
This dish is great on a cold winter’s day. First, roast the sweet potatoes, then make a quick Thai green curry in the wok, and serve with jasmine rice. This is perfect in every way: it’s wholesome, yet easy to make, and above all, vegan!
Ingredients:300g sweet potatoes, cut into chunks
pinch of salt
1-2 tbsp rapeseed oil
For the curry:
1 tbsp rapeseed oil
2.5cm fresh ginger, peeled and grated
2 baby shallots, sliced
1 lemongrass stalk
2 tbsp Thai green curry paste
1 tbsp tamari or low-salt light soy sauce
200ml coconut milk
300ml vegetable stock
pinch of salt
100g sugar snap peas or mangetout
whole Thai basil leaves
1 red chilli, seeds in, sliced
- Preheat the oven to 180C/350F/ Gas 4. Put the sweet potatoes on a baking tray and season with salt and oil. Roast in the oven for 30-35 minutes.
- For the curry, heat a wok over a medium heat, add the rapeseed oil and swirl it round the pan. Stir-fry the ginger, shallots or onion and lemongrass for a few seconds to release their aroma.
- Pour in the Thai green curry paste and tamari or light soy sauce, and stir around in the wok. Add the sweet potatoes followed by the coconut milk and vegetable stock. Bring the curry to the boil, until the sweet potatoes look lightly crisp and browned at the edges.
- Add the salt and sugar snap peas or mangetout, and cook for 30 seconds. Garnish with the basil and sliced chilli. Spoon out and serve with jasmine rice.