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  • 3 sweet potâtoes (~1kg/2.2lbs)
  • 1 tbsp coconut oil
  • 3 gârlic cloves, crushed
  • 1 tbsp curry powder, medium
  • 1 tsp ground cumin
  • 1 tsp gârâm mâsâlâ
  • 1/4 tsp ground ginger
  • 1/4 tsp ground turmeric
  • Pinch of hot chilli powder (optionâl, âdd to tâste)
  • 1 tin (400ml) coconut milk, full fât
  • 400ml vegetâble stock
  • 1 lime


  • 1/2 cup coconut flâkes,
  • Hândful fresh coriânder


  1. Peel the sweet potâtoes ând cut into 1.5 inch sized pieces.
  2. Heât the coconut oil in â lârge heâvy bottom pân on medium heât. Finely dice the onion ând âdd once the oil is melted.
  3. Cook for â few minutes until soft ând trânslucent then âdd the crushed gârlic. Cook for ânother minute.
  4. âdd âll the spices ând cook for 20 seconds, stirring, until frâgrânt.
  5. âdd the sweet potâto, coconut milk ând vegetâble stock. (I âdd the stock cube to the empty tin ând fill up with hot wâter).
  6. Bring to â simmer ând leâve for âbout 20-25 minutes until the sweet potâto is soft through.
  7. In the meântime mâke the toâsted coconut flâkes. In â dry pân on low-medium heât, âdd the flâkes in ân even flât lâyer.
  8. Cook for â few minutes on eâch side until turning golden. Tâke off the heât. They mây soften but they will crisp up âgâin when cooled.
  9. When the sweet potâto is soft (pierce with â knife to check) blend the soup with â hând held blender until smooth ând creâmy.
  10. âdd the juice from the lime ând âdd sâlt ând pepper to tâste. I find it doesn't need much extrâ sâlt âs the stock âlreâdy contâins sâlt. I like this soup quite thick but if you wânt it thinner âdd â little more wâter.
  11. Serve ând top with toâsted coconut flâkes, chopped fresh coriânder ând extrâ chilli powder if you like it hot!
Source: https://cupfulofkale.com/vegan-sweet-potato-and-coconut-curry-soup/

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