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PdfCombine the garlic, sweet potato, onion, and ginger with 2 to 3 tablespoons of water in a large pot. Sauté over medium heat for 5 minutes, or until the sweet potatoes have softened slightly.
Add the red curry paste and bell pepper to the pot and stir until the paste becomes fragrant, 2 to 3 minutes.
Next, add the coconut milk, vegetable broth, maple syrup, and cremini mushrooms. Bring to a boil, then simmer over low heat for 15 to 20 minutes, or until the sweet potatoes are cooked through.
Finally, add the green peas and stir until they have thawed. Garnish with the cilantro, red onion, and lime as desired.