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Sweet Potato, Coconut and Green Bean Curry

Serves: 4

Eco Friendly Vegan Friendly

Sweet Potato, Coconut and Green Bean Curry Recipe: Veggie Magazine


2 tbsps olive oil
1 onion, finely sliced
1 red onion, finely sliced
1 lemongrass stem, outer layer removed
1/2 red chilli, sliced,
small bunch coriander stalks, chopped
5cm piece ginger, peeled and minced
1 tbsp curry powder
200g coconut milk
400g plum tomatoes
2 sweet potatoes, diced
250ml vegetable stock
100g green beans
1 tbsp cornflour (optional)
1 lime to garnish


  • Heat the olive oil in a pan and add the onions, lemongrass, chilli, coriander stalks and ginger - fry gently for five minutes.
  • Stir in the curry powder and cook for a further 5–10 minutes, until the onions are soft and aromatic (don’t let them brown). Add the coconut milk, tomatoes, sweet potatoes and stock, then bring to the boil over a high heat. Reduce the heat, cover and simmer gently for five minutes.
  • Add the green beans and cook for another 10 minutes, uncovered, until all the vegetables are tender. If the sauce is very thin, stir the cornflour with one tablespoon of water to form a paste, add this and cook until thickened. Serve with a squeeze of lime juice and some coriander leaves.
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