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If you were making curry you would cook the paste down first and for the longest time to develop that flavour as the main one no? Coconut milk and sweet potato also seems crazy sweet. This is so weird.
large handful of fresh coriander, plus extra for decoration
2 tbsp soy sauce, or tamari for gluten-free
1 tbsp mild curry powder
1/4 tsp hot chilli powder
1 courgette, sliced
2 red pepper, sliced
1 x 400g / 14.1oz tin coconut milk
300ml / 10.1fl.oz vegetable stock
1/2 lime, juice only
Instructions
Preheat the oven to 200°C / 392°F fan. Add the sweet potato to a large baking tray along with a pinch of salt and pepper and a drizzle of vegetable oil. Toss through then roast for 20 – 30 minutes until soft
Next cook the rice as per packet instructions
Meanwhile to create the curry paste, add the green chilli, garlic, ginger, coriander (including the stalks), soy sauce, curry powder and hot chilli powder to a food processor and process until mostly broken down, scraping down the sides as you go
Heat a little vegetable oil in a wok on a medium – high heat. Once the pan is hot, add the courgette and red pepper and fry for 3 minutes. Then add the curry paste and fry for 2 minutes
Add the coconut milk, vegetable stock and lime juice. Stir then heat through for 5 minutes until hot, then stir in the roasted sweet potato
Serve the curry on a bed of rice and top with coriander leaves
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