Sweet Potato Green Curry

This vegan coconut green curry with sweet potatoes, edamame and cashews is so creamy and flavorful – and it’s the perfect quick and healthy meal.

1 can light coconut milk
3-4 tablespoons Thai green curry paste (depending on spice tolerance)
2 sweet potatoes, peeled and cut into 1-inch pieces
3/4 cup frozen peas
3/4 cup frozen edamame
1 teaspoon sriracha (optional)
About 2 cups cooked rice or other grain of choice
1/4 cup cashews
2 tablespoons chopped cilantro

View the full recipe at Orchard Street Kitchen →