Sweet potato and Zucchini stew with Roasted Red Chili paste

I cannot think of a better partnership than that of sweet potatoes and red chili peppers.  I am a fan of spicy sweet potatoes in any form - baked spicy fries on top of the list.  For this recipe I paired the sweet potatoes with a zucchini I had in the house and married the mix with a Thai Roasted Red Chili paste and coconut milk.  The mild sweet and hot flavors make a delicious soup or stew, differing only in the amount of liquid added.

Ingredients

3 large sweet potatoes peeled and cubed (approx 3 cups)
1 large zucchini cubed ( about 2 cups) - optional
2 large onions chopped
3 cloves garlic minced
1 inch piece ginger peeled and finely chopped
3-4 heaped teaspoons ready made Thai Roasted Red chili paste ( or to taste)
salt to taste
1 tablespoon coconut oil or olive oil
1 1/2 cups of coconut milk
1/2 cup water for a stew, and 1 1/2-2 cups water for a soup.

Note: I always use this brand, Thai Kitchen, it is a small bottle but the flavors are rich and not pungent.  You can make your own paste which I have tried but now resort to the ready made version which is always in my pantry. For a vegan version make your own paste with this recipe link http://www.thaitable.com/thai/recipe/roasted-chili-paste.
Use soy sauce instead of shrimp paste

Method

Heat the oil in a pan or the pot of an electric pressure cooker

When hot add the onions, garlic, ginger and stir. Cook till onions are translucent.

Now add the vegetables and chili paste. Stir and let cook for a few minutes. 

for a stew add 1/2 cup cup of water (use 1 1/2 - 2 for soup) and bring to a boil.  Let the dish simmer till all the vegetables are cooked.  Note:  For the electric pressure cooker, close and lock the cooker. Set timer for 15 minutes.

Add the coconut milk and simmer for 10 minutes till all flavors blended .

Taste the stew. Add more salt or chili paste if more is needed. Stir well, and serve hot.