Flatbread
Indian flatbreads (naan) can be shallow-fried or baked and they only need 15 mins to cook. Perfect for mopping up the sauce of a lovely, homemade curry
Sweet potato and coconut soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1-2 tsp Thai curry paste, red or green
- 750g sweet potatoes, grated
- 1 litre vegetable stock
- half sachet creamed coconut or ¼ can reduced-fat coconut milk
- handful coriander, roughly chopped
- mini naan bread, to serve
Method
- STEP 1
Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
- STEP 2
Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.
