For the sweet potato curry, finely chop the onion and finely slice the ginger and garlic. Heat oil in a pan and sauté everything in it over medium heat (the onion should not brown), then remove from the pan.
Cut sweet potato into 1 cm cubes and fry in the pan for 2-3 minutes until very brown. Return the onion mixture to the pan and sauté briefly with the tomato paste.
Add curry paste and spices and cover with chopped tomatoes. Add coconut milk and simmer over medium heat for 15 – 20 minutes.
Add diced bell bell pepper and peas and simmer for another 10 minutes. Serve the sweet potato curry with coriander leaves.
Preparation Tip:
Basmati rice or Indian naan bread, chapati, etc. go well with the sweet potato curry.
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