Curried sweet potato soupby Robert Bastin |
| Preperation time: 15 mins Cooking time: 20 mins Serves: 4 |
| Recipe Ingredients |
| 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. |
| Recipe Method |
| 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. |
| More recipes: |
| Chicken and sweet
potato curry Sticky pork and bean casserole Sweetcorn and bacon chowder Spinach and chickpea pilaf Beer-battered fish and chips |
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