1 tbsp coconut oil
1 onion, diced
6 cloves garlic, chopped
1 tbsp grated fresh ginger
50g red Thai curry paste (check the strength as they differ!)
1 tbsp tomato puree
1 x 400g chopped tomatoes
1 x 400ml light coconut milk
3 sweet potatoes, peeled and cubed
100g peppers, chopped
1 can chickpeas, drained
1 fresh mango, peeled and cut into cubes
Juice of 1 lime,
Handful of basil, chopped


  1. Heat the coconut oil in a large pan or wok. Add the onion and cook for 5 minutes. Next add the garlic and ginger and stir for 2 minutes.
  2. Add the curry paste and tomato puree and stir until onion mix is coated.
  3. Pour in the chopped tomatoes and coconut milk and bring to the boil.
  4. Reduce the heat and add the sweet potato to simmer for 10 minutes. Add the peppers and continue to summer for a further 5 minutes.
  5. Finally stir through the chopped mango, lime juice and basil.

Serve with wholemeal rice and flatbread.

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