Peel the sweet potatoes and cut them into cubes. Finely chop the onion, garlic and ginger, and roughly chop the coriander or basil.
Gently heat the olive oil in a frying pan or wide saucepan. Cook the onion, garlic and ginger until soft and translucent.
Stir in the red curry paste and fry briefly until it smells fragrant. Add the sweet potatoes and mix everything well.
Pour in the coconut milk and vegetable stock and let the curry simmer gently. Season with salt and cook until the sweet potatoes are soft.
Stir in the lime juice and let the curry sit for a moment. Finally, scatter over the coriander or basil.
Serve hot and finish with extra herbs and a squeeze of lime if you like.
Good to know
This curry is warm, creamy and uncomplicated. It's on the table quickly and tastes almost even more rounded the next day.
Swaps
Sweet potato → squash (similar fibre, pleasantly mild). Coriander → basil (fresh herbs with plant aroma compounds). Olive oil → avocado oil (stable at high heat and mild in flavour). Coconut milk → cashew butter plus vegetable stock (a little more plant protein, but only if nuts are fine for you).
Allergens
The curry is naturally vegan and usually gluten-free if you choose the curry paste and vegetable stock accordingly – check the curry paste is vegan, as some contain shrimp paste. Because of the heat, season more mildly for children, and during pregnancy pay attention to good kitchen hygiene and a suitable curry paste.
