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Sweet potato curry with sugar snap peas

Recipes  /  Vegan

Sweet potato curry with sugar snaps

A coconut-lime curry that stays bright with last-minute greens.

TOTAL TIME

35 min

SERVES

4

DIFFICULTY

Easy

What you’ll need

  • 2 sweet potatoes, cubed
  • 3 tbsp red curry paste
  • 400 ml coconut milk
  • 200 g sugar snap peas
  • 1 lime, juiced
  • Steamed jasmine rice
  • Coriander, peanuts and chilli

Method

  1. Fry the curry paste in coconut cream until split and fragrant.
  2. Add sweet potato and remaining coconut milk; simmer 20 minutes.
  3. Drop in the sugar snaps for the final 3 minutes.
  4. Season with lime juice and salt.
  5. Serve over rice with coriander, peanuts and chilli.

Cook’s tip

Add the greens at the very end — they should squeak, not sigh.

Portrait of Diana Rossiter

Diana Rossiter

Cookbook Author at Thistle & Thyme Table. Every recipe is cooked twice in our kitchen before it earns a place here.

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