Delicious a filling vegan Thai curry recipe. Roasting the sweet potatoes before adding them them gives the curry added texture.

 Ingredients

• 2 large orange sweet potatoes
• olive oil
• 1 sachet Thai green curry paste
• 1 onion
• 2 tins coconut milk
• 2 handfuld of mange tout
• 4 courgettes
• 1 tin chickpeas

Method  

1. Preheat your oven to 180 degrees
2. Cut the sweet potato up into medium sized cubes. Drizzle with olive oil, place them in a baking tray and put into the over for 30-40minutes.
3. while the sweet potato is cooking dice the onion finely. Add to a sauce pan on low heat with a drizzle of olive and cook for a few minutes.
4. Stir the Thai green curry paste in with onions and cook for another minute
5. Add the 2 tins of coconut milk and stir until well mixed. Leave to simmer for around 15minutes.
6. Chop up the mangtout peas and add to the sauce pan.
7. Slice up the courgettes and add to the sauce pan. (the courgettes need around 10minutes cooking time)
8. Drain the tin of chickpeas and add to the sauce pan.
9. Remove the cooked sweet potato from the oven and add to the sauce pan - let it all bubble away for another couple of minutes before serving. 

ENJOY!