Coconut milk is the kind of white-mustache-making milk I love. The plant-based milk is capable of adding a vegan-approved creaminess to all sorts of dishes, from sweet to savory to just down right delicious. Here, I pair it with green curry paste to create a classic vegetarian curry. Green curry paste is a traditional ingredient used in Thai cuisine that spruces up this dish with its inherent spice and spiciness. Sweet potatoes sweep in to compliment the spice and enhance the natural sweetness of the coconut milk. Finally, I add chickpeas for an element of protein, and cilantro to build on the coriander from the curry paste. Alas, Thai food without ever needing to step foot out of my house.