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  • Alison Beckner's delicious vegan, gluten free Sweet Potato and Pepper Curry recipe   Foodadit

I am very inspired by all kinds of international cuisines. Although I do love to read cookbooks, I love the challenge of freestyling in the kitchen! Like this totally unorthodox curry that I made in Athens, Greece from our ‘Greeks Giving’ leftovers. I was hungry and didn't want to waste these tasty organic sweet potatoes locally farmed in Evia, Greece.


  • 2 large sweet potatoes
  • 1 large onion, chopped
  • a good chunk of ginger, finely chopped or sliced
  • 2 tablespoons coconut oil or neutral cooking oil
  • 1 tablespoon red curry paste or more (always read the ingredients)
  • 1-2 red, yellow or green peppers, sliced into long pieces
  • 1 can coconut milk (around 450 ml)
  • rice for 4 people  or fat rice noodles would work too
  • fresh coriander leaves
  • 4 wedges of lemon or lime

Here’s how you make it

  1. Cut the sweet potatoes into large chunks and boil or steam the until they are half cooked (if you’re boiling, it takes 15-20 minutes).
  2. Prepare the rice. If you’re using brown rice, it can take up to 40 minutes.
  3. Add some coconut or other oil to a pot and sauté the onion and ginger for 2-3 mins over a medium heat. It doesn’t need to cook much, just enough to release the flavour.
  4. Add the peppers and sauté until they start to soften a bit.
  5. Lower the heat to medium-low and add a good dose of the red curry paste. I used a lot because I like a lot of heat.
  6. Stir in the boiled or steamed sweet potatoes.
  7. Shake the coconut milk and add to the pot. Let it simmer for around 10 mins or until the potatoes are fully cooked.
  8. Serve the curry over the rice. Finish off with a bit of lemon or lime to counter the spice and some coriander leaves to aid digestion. You could even add some avocado cubes or a fried egg.

diet types

Contributor Alison Beckner
Date Added 22/04/2016
Type Preparation Time 0h 10m Cooking Time 0h 20m Serves 4