An easy, fragrant vegan curry with tender sweet potato, coconut milk, fresh mint and coriander – simple to make from scratch yet big on flavour. Accompany this dish with a glass of Playia White Dry from Oenou Yi – Ktima Vassiliades and let flavour explode in your mouth.


  • 40gr. fresh coriander
  • 20gr. fresh mint, stems removed
  • 2 green chilies
  • 4 garlic cloves
  • 2cm ginger, peeled
  • 400ml can coconut milk
  • 1 tbsp. coconut oil
  • 1 tsp. black mustard seeds
  • 1 tsp. garam masala spice mix
  • 1 tsp. ground turmeric
  • 1 tsp. salt
  • 500gr. sweet potato, peeled and cut into bite-sized pieces
  • 150gr. green beans

To serve:

  • Cooked basmati rice
  • Salted peanuts
  • Extra coriander
  • Chopped fresh mango


  1. Put the coriander, mint, chilies, garlic, ginger and coconut milk in a blender and blend until completely smooth.
  2. Put a saucepan over medium-high heat and add the coconut oil. When coconut oil is hot, add the black mustard seeds and sauté until they start popping.
  3. Then pour the sauce in the saucepan and add garam masala, turmeric and salt. Bring to a simmer.
  4. Add sweet potato and cook until soft, about 45 minutes.
  5. Meanwhile, blanch the greens in boiling water, then drain and rinse in cold water.
  6. Add them to the curry during the last 10 minutes.
  7. Serve warm, over rice, with extra coriander, peanuts and fresh mango if desired. Don’t forget to pour yourself a glass of Playia White Dry from Oenou Yi – Ktima Vassiliades.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.