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Sweet Potato Thai Green Curry

This is a warming and nourishing curry that uses fresh produce to create a homemade curry paste that can't be beaten! The entire dish is Vegan (it just genuinely tastes better that way!), makes enough to feed the family or give you a healthy dose for leftover lunches, and is naturally highly nutritious.



For the Curry:

2 large sweet potatoes

1 large potato

1 tbsp coconut oil

2 shallots

4 garlic cloves

1 thumb fresh ginger (approx 30g)

2 green bird's-eye chillies

1 bunch fresh coriander (30g)

5 kaffir lime leaves

2 lemongrass stalks (premade paste will also work if necessary)

1 tsp ground cumin

1 x 400g tin coconut milk

500ml vegetable stock

2 tbsp soy sauce

1 red pepper

100g mangetout

1 lime

Handful fresh basil

To serve:

Optional: Brown or white rice

Optional: *non-vegan* Greek yogurt or sour cream


Food processor (or pestle and mortar)

Wok or deep fry pan/saucepan

Serves: 4


Step One

Peel & dice all of the potatoes and cut into 2-3cm chunks. Put the coconut oil into the wok or pan over a medium-high heat. Once the oil is hot, add the potatoes and fry for 10-15minutes or until they begin to brown.

Step Two

While waiting on the potatoes, you can prepare the curry paste: peel and chop the shallots, garlic and ginger, then place them into a food processor. Roughly chop the chillies, coriander and kaffir lime leaves. Remove and discard the tough outer layers of the lemongrass, then add everything to the food processor along with the cumin. Process until mostly broken down. If using a pestle and mortar - finely cop the shallots, garlic, ginger, chillies, lime leaves and lemongrass, and grind until mostly broken down. Then add the cumin and coriander and grind into a paste.

Step Three

Reduce the heat of the pan to medium, then add 4 tbsp of coconut milk along with the curry paste, and fry for 5 minutes. Following this, stir in the rest of the coconut milk, the stock and soy sauce, and bring to a boil. Reduce the heat and simmer for an additional five minutes.

Step Four

While simmering, slice the pepper into 1/2cm strips (discarding the seeds and stems), then add to the pan along with the mangetout. Simmer for 5-8 minutes, or until the potatoes are soft and the other veggie are still slightly crunchy. Remove the pan from the heat and stir in the juice of 1/2 the lime.

To Serve

We recommend serving with an accompanying rice of your choosing. Decorate each plate with a few basil leaves, and squeeze an additional lime wedge over each plate at the time of eating. A small spoonful of Greek yogurt or sour cream can also be used as a serving option here, however is still great without!


This recipe was originally sourced from the 'One Pot Vegan' cookbook by Roxy Pope & Ben Pook.

All images are Fig Tree Lane original.

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