To make the paste, put all the ingredients into a food processor or use a hand blender until smooth.
Heat Pure spread in a wok or large saucepan and fry the onion for 3 minutes.
Reduce the heat, add the paste and sweet potato and fry gently for 5 minutes, stirring occasionally.
Add the courgette, pepper, coconut milk and water. Simmer covered for 25 minutes, stirring occasionally.
Serve garnished with chopped coriander over boiled jasmine rice.