Preheat oven to 375°
On a baking pan, assemble your diced sweet potatoes to create one layer. Drizzle with olive oil and season with salt and pepper. Mix the potatoes around on the pan to evenly coat them.
Bake for 20-25 minutes or until browned. Rotate 2-3 times for even browning.
While the potatoes are cooking, begin putting together the curry by sautéing the onion and garlic for 3-4 minutes over a low-medium heat with the vegan butter
Once the garlic is fragrant, add in the chopped green peppers and cook until softened.
Add in the curry powder, garlic powder, ground ginger, thyme and stir.
Next, add in the vegetable stock, unsweetened almond milk and cornstarch+water mixture. Bring to a boil, then reduce to a low heat and let simmer until thickened. Stir consistently.
Once the sweet potatoes are done cooking, remove them from the oven and add them to the curry mixture. Stir to combine.
Garnish with fresh chives and serve with rice. Enjoy!