In a large frying pan, heat the coconut oil, then add chopped peppers and onions and fry for about 10 minutes, stirring occasionally, until soft.
Add the sweet potato, curry paste and coconut milk and stir well. Bring to simmer, cover with lid and cook for about 20 minutes until vegetables are very soft and begin to break up. Stir in half tbsp of coriander.
Divide between two bowls, sprinkle with remaining coriander and toasted flaked almonds. Serve with rice or naan bread. Enjoy