- 3 x 350g bags prepared butternut squash and sweet potato
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 3 tbsp curry powder
- 2 x 400g cans coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 1 nest dried medium egg noodles
Toss the veg with 2 tbsp sunflower oil and 2 tbsp curry powder in a roasting tin. Cook at 200C/180C fan/gas 6 for 30 mins. Blend the veg with the coconut milk and 100ml water until smooth, then season. Cook the noodles in boiling water for 2 mins. Drain, chop and toss with 1 tbsp curry powder. Heat 2cm of oil in a frying pan until hot. Fry the noodles for 1 1/2 mins until crunchy. Drain and season with salt. Heat the soup and serve topped with noodles.