Peel and finely chop the onion, ginger, and garlic.
Add the olive oil to a heavy bottom pan and add in the onion, ginger, and garlic, and sauté for about 8–10 minutes, stirring often to prevent burning.
While the onion, ginger, and garlic are sautéing, peel the sweet potato and chop it into bite-sized pieces. The smaller the pieces, the quicker the sweet potato will cook.
Add the sweet potatoes, coriander, smoked paprika, turmeric, cayenne, chili flakes, 1/2 cup coconut milk, and a can of fire-roasted tomatoes, and stir well.
Then, cover the pan and let simmer for about 20 minutes, or until the sweet potato is tender.
Uncover the pan and add in the rest of the coconut milk and stir well.
Season with salt and pepper to taste.
Garnish with green peas and chopped parsley.