• 1can tomatoes (400g)
  • 3 red peppers, chopped
  • 1/2 can coconut milk
  • Basil
  • 2 bay leaves
  • Vegetable stock + 200mls of water


  • STEP 1
    Preheat oven to 200C. Spread the chopped red peppers on a baking tray and bake until soft. Then turn on the grill and roast for a few minutes.
  • STEP 2
    In a large pot add coconut milk, can of tomatoes, and water with vegetable stock. Add some basil and 2 bay leaves.
  • STEP 3
    Add the roasted peppers and cook for a few more minutes. Take out the bay leaves and blend everything together. Cook for a few more minutes, season with salt and pepper but keep the creamy coconut flavour.

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