Ingredients (2 servings)
2 tbsp curry paste
2 sweet potatoes, peeled and cut into large chunks
400g tin coconut milk
400g tin pineapples chunks
Heat curry paste and toss with sweet potatoes, peeled and cut into large chunks.
Pour in coconut milk and water then cook for about 15 mins or until the sweet potato is tender. Tip in pineapple chunks simmer for 2 mins, then season. Scatter with coriander and serve.