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Green Curry With Sweet Potato, Peppers, And Peas

curry, coconut milk, sweet potato, vegan, vegetarian, plant based, pepper, soup, meatless monday, peas

If you have a few roasted sweet potatoes, or regular potatoes for that matter, you can have Green Curry With Sweet Potato, Peppers, And Peas in about 20 minutes!

Green Curry With Sweet Potato, Peppers, And Peas

Serves 2-3 depending on how hungry you are and whether you are eating this curry with rice


2 teaspoons olive oil

1/2 onion, thinly sliced

2 yellow peppers, thinly sliced (of course you can use any color you like)

2-3 tablespoons green curry paste

1 can (about 14 ounces) coconut milk

1/2 to 1 cups of water

1 large or 2 medium roasted sweet potatoes, peeled and cubed

1 cup defrosted peas

salt to taste

1 lime, quartered

nuts, chopped (I would prefer cashews or almonds, but only had Brasil nuts)

cilantro, chopped


1. In a large skillet, heat the olive oil. Add onions and peppers and saute on medium heat for about 7 to 10 minutes until the vegetables have softened and browned slightly.

2. Add the curry paste and saute for a few minutes.

3. Add the coconut milk and enough water to thin it out to your desired consistency.

4. Bring the mixture to a simmer. Add sweet potatoes and peas and mix to combine.

5. Simmer the curry covered for about 10 minutes. Taste for salt.

6. Serve the curry in a bowl with a squeeze of fresh lime juice, chopped nuts, and cilantro.

Options: you can serve this curry on top of rice and or with crispy tofu or a protein of your choice.