Curried sweet potato soupby Robert Bastin
|Preperation time: 15 mins
Cooking time: 20 mins
|1 tbsp medium curry paste;
1 kg sweet potatoes, peeled and cut into small chunks;
600ml chicken stock;
400ml can reduced-fat coconut milk;
400g can chickpeas, drained.
|Heat a large saucepan and fry the the curry
paste for 1 minute, stirring continiously. Add the sweet potatoes
and stir to coat. Add the stock and all but 2 tbsp of the coconut
milk. Bring to the boil, cover and gently simmer for 15 minutes
until the sweet potato is tender.
Transfer to a blender and blitz until smooth. Return to the pan.
Add the chickpeas and gently heat through. Serve with a swirl of the remaining coconut milk.
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