Vibrant Vegan Coconut Sweet Potato & Green Pea Curry

• 1 tablespoon coconut oil or vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper (optional for mild heat)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) full-fat coconut milk
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 1/2 cups frozen green peas, thawed
• Salt to taste
• Fresh cilantro leaves for garnish (optional)
• Cooked basmati rice or naan bread for serving

Instructions

1. Heat the coconut oil in a large skillet or saucepan over medium heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add the turmeric, cumin, coriander, garam masala, and cayenne pepper (if using). Stir well to coat the onions, garlic, and ginger with the spices and cook for 1 minute to bloom the spices.
4. Pour in the diced tomatoes with their juices and coconut milk. Stir to combine and bring the mixture to a gentle simmer.
5. Add the diced sweet potatoes to the sauce. Cover and simmer for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender when pierced with a fork.
6. Stir in the thawed green peas and salt to taste. Cook uncovered for another 5 minutes to heat through and slightly thicken the curry.
7. Remove from heat and let the curry rest for a few minutes. Garnish with fresh cilantro leaves if desired.
8. Serve the curry hot over cooked basmati rice or with warm naan bread.

Chef tips

• If you prefer a thicker curry, mash some of the sweet potato pieces against the side of the pan to naturally thicken the sauce.
• For extra protein, add cooked chickpeas or diced tofu along with the green peas.
• Adjust cayenne pepper quantity depending on your family’s spice tolerance; omit entirely for a mild curry perfect for kids.
• If fresh ginger is unavailable, use 1/2 teaspoon ground ginger, but fresh brings the best flavor.