2 large sweet potatoes (about 900g) cut into chunks
600ml vegetable stock, from a cube is fine
400ml can coconut milk
175g frozen peas
small bunch coriander, roughly chopped
Heat the curry paste in a large pan and stir
in the onion. Cover and cook for 5 mins, stirring
occasionally, until softened. Add the potatoes, stock
and coconut milk to the pan and bring to the boil.
Turn the heat down and simmer the curry for
20 mins until the potato has softened. Add the
peas, bring back to the boil and simmer for 2 mins
more. Season to taste and spoon the curry into
bowls. Scatter over the coriander before you tuck in.