Preheat oven to 400 to bake your cubed sweet potatoes. Once preheated, toss the diced sweet potatoes in a bowl with a little coconut oil. Bake for 40-50 minutes until done - flipping around half way. You can always steam the potatoes on the stovetop too if you prefer.

Sauté the onion, garlic, and ginger in a little water or coconut oil once the sweet potatoes go in the oven.  Once the onion is translucent, stir in the the curry powder and dash of cayenne. Add the coconut milk, maple syrup, and small pinch of salt.  Simmer on low while the sweet potatoes cook.  Meanwhile cook your rice according to the package. Cook the frozen peas on the stovetop right before serving. I add frozen peas and water at the same time and boil for around 5 minutes; drain the excess water.

Assembly Time - I use around 3/4 cup of rice per serving and divide everything else in two - rice, potato, peas, pour over half the sauce. Sprinkle on salt to taste. Top with chopped mint and basil. Give it a good stir and enjoy!