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Vegan Sweet Potato Thai Green Curry

Fabulously flavourful this vegan curry is a budget-friendly meal that is super-quick and easy to make. Perfect now that the nights are cooler, it’s a great option for a mid-week meal.

How long will it take?

25 minutes

What’s the serving size?

Serves 4

What do I need?

  • 4-centimetre piece of fresh ginger, finely sliced
  • 550 g sweet potato, peeled and chopped into 2 centimetre pieces
  • 400 mL coconut milk
  • 4 tbsp Thai Green Curry Paste
  • ½ tbsp coconut sugar
  • ¼ tsp chilli flakes
  • Pinch of salt
  • 150 g broccoli florets
  • 1 tbsp lime juice

How do I make it?

  1. Add 1 cup of water to a saucepan over medium heat. Bring to a simmer and add ginger and sweet potato. Cover with a lid and continue simmering for 10 minutes.
  2. Meanwhile, add coconut milk, curry paste, coconut sugar, chilli flakes and salt to a bowl and whisk until smooth.
  3. After simmering sweet potatoes for 10 minutes, add coconut milk mixture to the pan. Stir and bring back to a simmer. Add broccoli and cook, covered, for a further 5 – 7 minutes, or until the sweet potato is tender and the sauce has thickened slightly.  Stir in lime juice and serve immediately.

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