- 1 tbsp vegetable oil
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1-2 tsp Thai curry paste, red or green
- 1l vegetable stock
- half sachet creamed coconut (or ¼ can reduced-fat coconut milk)
- handful coriander, roughly chopped
- mini naan bread, to serve
- 750g sweet potato, grated
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
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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.
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.