Bring to a boil. Increase the heat and bring to a simmer. Cover and hold lid in place. A delicious blend of sweet potatoes, onion, and carrots with just the right spices for a perfect autumn soup. Stir in garlic, ginger, curry paste, salt and cayenne. Mix well. Cover and simmer 20 minutes, stirring frequently, or until sweet potatoes are very tender. To your freezer bag, add all ingredients. Process with an immersion blender (or in batches with a regular blender) until smooth. Instructions. Set to low and let cook for 6 hours. Blend with an immersion blender until creamy. In a large pan, heat the oil over medium heat. Stir in the coconut milk and reheat gently without boiling. all spice 1 tsp. Heat the oil in a saucepan over a medium-low heat. Add broth; bring to a boil. 2 tsp minced gingerroot. Puree the soup in batches in a blender or with an immersion blender. Add the curry powder and cook for 1 minute while stirring. Add sweet potatoes and pepper. 2 onions, nely chopped. Serve the soup topped with cilantro, toasted pumpkin seeds, and a drizzle of pumpkin seed oil or olive oil. 2022 Warner Bros. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Stir in the curry paste. Add carrots, sweet potato, and apple, and cook for an additional 3-5 minutes, or until the carrots are beginning to soften. Place the sweet potato into an ovenproof dish, drizzle the olive oil and honey over the top . Cook, stirring constantly, 1 minute. Return to the pot with the remaining soup. Amount is based on available nutrient data. Pour in 2 pints of water (add it freshly boiled from the kettle if you're in a . Add the onion and garlic and cook until soft, about 5 minutes. Cook with oil and stir frequently for 6-8 minutes until the carrots begin to soften. Allow the pressure to release naturally for about 10 minutes. Your daily values may be higher or lower depending on your calorie needs. Heat the oil in a heavy-bottomed pot. Add the stock. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes and apples are very soft. Serve with a salad or crusty bread. Print Ingredients 2 teaspoons salt 2 teaspoons cumin teaspoon garlic teaspoon coriander Add sweet potatoes, curry, pepper and 3 cups broth. Secure the lid and turn the valve to seal. Add sweet potatoes and pepper. Stir in garlic, curry powder, and coriander; cook until the garlic is fragrant, about 1 minute more. Cook for 5 minutes, stirring frequently. Stir and cook on low for 6-8 hours. Peel and cube the sweet potatoes as well. Stir in the lime juice and tomatoes. Cook for about 5 mins. Add a good squeeze of lime, coconut milk, broth, chopped sweet potatoes, brown sugar and a little more salt. Add the onion and ginger; cook and stir until tender, about 5 minutes. Add sweet potatoes and stock and bring to a simmer for 15-20 minutes or until sweet potatoes are very soft. All rights reserved. Preheat the oven to 400 degrees F (200 degrees C). Kosher salt and freshly ground black pepper, 8 cup stock from Whole Poached Chicken with Bonus Stock, or purchased chicken or vegetable stock, 3 large sweet potatoes (3 lbs), peeled and cut into 3/4-inch pieces, Toppers such as fresh cilantro leaves, toasted pumpkin seeds, and pumpkin seed oil or olive oil. Add garlic and ginger and saute 30-60 seconds, until fragrant. Pre heat the oven to 180C/170F. Add stock. Add the onions; cook, stirring often, until softened, about 5 minutes. Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Add the sweet potato and chop 5 sec/speed 5. 1 sweet potato, slice into medallions 5 Carrots 2 yellow onions, sliced in half 1 can coconut milk 4 cups Chicken or vegetable stock 1 1/2 tbs curry powder 2 tsp cinnamon 2 tsp cumin 1/4 cup maple syrup 3 tsp salt Topping 1/2 cup toasted sourdough croutons 1/2 cup flaked coconut 1/4 cup cilantro Instructions Pre heat oven to 450F. Season with salt. Stir in the sweet potatoes and cook 2 minutes. Prep Time 5 mins Cook Time 12 mins Total Time 17 mins Course: Soup Cuisine: Indian Keyword: curry, easy, sweet potato soup Servings: 5 servings Author: Don Baiocchi Ingredients Stir everything together, and pour in the vegetable broth Bring to a boil, then cover, reduce heat to low, and let the soup simmer for 30 minutes, or until the carrots, sweet potato and apple are fall-apart tender. Then cover. While the soup is simmering, place the sliced parsnips for the soup topping on the baking tray. Taste and adjust the seasoning if necessary. 2 carrots, pelled and diced. Please fill in your details to sign up to our mailing list. 1. Add sweet potatoes. the website you are accepting the use of these cookies. Add the carrots and sweet potatoes. Perfect in fall and winter, this soup is a quick weeknight meal and freezes well too. Stir in the potatoes, broth and water. Add stock and bring to the boil. *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. Please read our Add stock. Cover and cook 5-6 hours on low, or 3-4 hours on high, until lentils and sweet potatoes are tender. Stir in garlic, curry powder, and coriander; cook until the garlic is fragrant, about 1 minute more. Bring to a boil. Place potatoes into the saucepan and stir well to coat in the spices. Sweet potatoes, coconut and Thai green curry paste make for a flavourful combination Blitz up this simple vegan soup in just 20 minutes for a quick lunch or starter. With the rack in the middle position, preheat the oven to 425F (220C). Add the onion, ginger and garlic and saut until the ginger and garlic are fragrant and the onions are translucent. Add Spices: Stir in the curry powder and red pepper flakes and cook for 2-3 more minutes. Toss together briefly. Heat to boiling; reduce heat. Add 1/4 tsp more salt and the coconut milk (amount salt/pepper as original recipe is written // adjust if altering batch size). Cut into 2cm pieces. By continuing to use Add the onion, garlic, and ginger and saut for 5 to 6 minutes, until the onion is translucent. Discovery, Inc. or its subsidiaries and affiliates. Add onion and a pinch of salt and pepper, and cook for about 5 minutes, or until onion is beginning to soften and turn translucent. Mash or puree to desired consistency. Transfer the pork to a bowl and reserve the drippings in the pot. Add in the sweet potatoes, stock, and apple. Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Return to the pan, stir in the coconut milk and warm through gently. Stir in the sweet potatoes and stock. 1 sweet potato, peeled and cut into small cubes 3 cups low sodium vegetable broth 1 (13.5-ounce) can full-fat, unsweetened coconut milk, a 400 millilitre can (reserve about a tablespoon for garnish if you like) 2 tablespoons lemon juice Chopped cilantro, garnish to taste (optional) Sliced chili pepper, garnish to taste (optional) Instructions Cook on medium-high and bring to a boil. Add sweet . Stir half-and-half and maple syrup into the soup; season with salt and pepper. Add rum if using. Using an immersion blender, pure the soup until luscious, thick and smooth. Place the onion, garlic, ginger, sweet potato, lentils, broth, coconut milk, chili paste, cumin, and garam masala into a slow cooker. 12 red chillies, to taste, de-seeded and finely chopped, 3 sweet potatoes (about 700g), peeled and cut into 2cm dice, A small handful of coriander, roughly chopped, Juice of 12 limes (a good tablespoonful), A few tablespoons plain (full-fat) yoghurt (optional), A small handful of coriander, roughly torn. Remove from the oven and allow to cool. Turn up the heat and bring the pan to the boil. You can add more curry paste if desired, but most pastes need to be cooked first before adding to a dish. Add the broth and potatoes to the pot. Add the crushed tomatoes, sweet potatoes, green lentils and vegetable stock. Add curry powder and garlic and cook for another 30 seconds (don't let either burn). Add curry paste and stir. Cook gently until the sweet potatoes are very tender about 15 minutes. Cook Onion & Garlic: Cook the garlic and onions with a pinch of salt in a couple of tablespoons of the vegetable stock for 5-6 minutes over medium heat. Pulse blender a few times before leaving on to blend. Stir in the apple cider vinegar. (If you are in a rush, set to high and cook for 3 - 4 hours or until vegetables are soft) Once cooked, puree with an immersion blender until the soup is smooth. 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces. Add the salt and boil for another 15 mins. Take off the heat and add the coriander and lime juice. Add gingerroot, curry powder, cumin, salt and cinnamon. Cook for 15 minutes or until vegetables are very soft. 2 stalks celery, diced. Stir in the lime juice and 1/2 teaspoon salt. Step 3 Transfer half of the soup to a blender, along with coconut milk and peanuts; puree. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes. Add curry paste and onions and cook for 4 minutes, stirring occasionally. It's also super easy to make . Peel, rinse and chop the sweet potato into small 2-3cm pieces and place in a jug of water in the microwave for 5 minutes. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes are tender. Raise heat to high to bring to a bubble, then cover and reduce to medium low to simmer for about 20 minutes, or until the sweet potatoes and carrots are soft and easily pierced with a fork. All rights reserved. Rinse the lentils in a sieve under cold running water until the water runs clear. Do not brown. Remove soup from heat and cool. To make the soup: In a large pot, melt the coconut oil over medium heat. Place soup back into the saucepan over medium heat. Method Preheat the oven to 220C/200C Fan/Gas 7. Instructions. Add salt and vegetable broth. Tip in the sweet potatoes and stir until theyre well coated in the spices. Mix. Heat the oil in a saucepan. Add sweet potatoes, onion, garlic, coconut oil, turmeric, salt, cup red curry paste, and cup water to your slow cooker. Serve in individual bowls and top each with a tablespoon of sour cream and a sprinkle of sweet paprika. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. non-personal data through cookies. Heat a large saucepan or potone that has a lid over medium-high heat. Turn onto high heat, bring it to a boil, then reduce the heat to low to let . Remove thyme sprigs before continuing to the next step. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt. Add shallots; saute 3 minutes or until tender. Stove Top Directions: Heat olive oil to medium in a Dutch oven or stock pot. Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough). Preheat the oven to 425 degrees F. Peel and dice 2 1/2 sweet potatoes. Cover and simmer for 15-20 minutes, stir often. Bring broth to boil in large saucepan. Add veggie stock and peanut butter. Add ginger, garlic, curry powder, turmeric and pepper; cook stirring often, until fragrant and slightly toasted, about 3 minutes. 2. chili powder cup cashew butter 1/4 tsp. Allow to cook for about 10 minutes . When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Place the onion and garlic into the Thermomix bowl and chop 3 sec/speed 5. Tip in the sweet potatoes and stir until they're well coated in the spices. Reduce to a simmer and cook, stirring occasionally, until the sweet potatoes are fork-tender, 20 to 25 minutes. Cook for 3-4 minutes more. Add onion, garlic, ginger and cook stirring often until onions are soft and have started to brown slightly at the edges. Remove from the oven. 1 Tbsp vegetable oil. Add the coconut milk and water, then bring to a simmer and cook until the sweet potatoes are nearly tender. Reduce heat if necessary. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes and apples are very soft. Better Homes & Gardens - 100 years of powering your passions at home, stock from Whole Poached Chicken with Bonus Stock, or purchased chicken or vegetable stock, large sweet potatoes (3 lbs), peeled and cut into 3/4-inch pieces, Our 38 Top-Rated Recipes for Stews and Soups to Warm Your Belly, 19 Quick Soup Recipes Loaded with Fresh Produce, Sweet Potato Burrito Bowls with Cashew Cream, 30-Minute Beef Meals That Will Quickly Become Family Favorites, 10 Healthy Pumpkin Recipes You Can Make in 30 Minutes or Less, The Best Potatoes for Soup and Tips for Making Potato Soup at Home, 10 Comforting Potato Soup Ideas to Get You Through Fall and Winter, 24 Holiday Soups to Start Your Feast in Delicious Style, 19 Quick Soups You Can Make in 30 Minutes or Less, 16 Easy Vegan Dinner Recipes You Can Make in 30 Minutes (or Less), Our 18 Best Vegetarian Soup Recipes for Hearty Weeknight Dinners, Healthy Stew, Soup, and Chili Recipes to Warm You from the Inside Out, Our Best Chicken Soup Recipes for Satisfying One-Bowl Meals. directions SOUP:. Method: In a large saucepan, heat butter and oil over medium-high heat. Step 2 Pour half of soup in a food processor; pulse until smooth. Sweet potato & rosemary soup with garlic toasts 24 ratings This rustic soup is super-quick and cheap to make, but full of flavour Mexican sweet potato soup 27 ratings A simple vegetarian soup flavoured with spicy chipotle chilli paste and served with coriander and crme frache Roasted red pepper, sweet potato & smoked paprika soup 82 ratings Add curry paste and onions and cook for 4 minutes, stirring occasionally. Who needs meat? Check if you like the consistency of the soup. Add Curry and Herbs: Add curry powder, thyme and saute for 2 more minutes stirring often. In a small bowl, whisk together some of the broth with the almond butter until smooth. Cook for 15 minutes or until vegetables are very soft. In a large pot melt butter. Cook the onion gently for about 3 minutes, stirring often, until translucent. Add garlic and chopped sweet potato. Season with salt and pepper. Add sweet potatoes, curry powder, and cayenne pepper (reduce or omit for less heat). Add the onions and saut for about 10 minutes, until soft and translucent. Pour in three cans of vegetable broth. 4 cups chicken or other stock. Pour soup into a blender no more than half full. Heat oil in a stockpot over a medium heat. When it is shimmering, add the curry spices and fry for 30-60 seconds until they are beautifully fragrant. Scrape down the bowl. Allow to cook 12-15 minutes. The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. Season with salt. Add in the sweet potatoes, stock, and apple. Step 1 Heat oil in a large saucepan over medium-high heat. In a soup pot, heat oil over medium-low heat. Add the finely chopped garlic, curry powder, and cayenne pepper, if using. Cube the pumpkin. Add water, sweet potatoes and apples. Add coconut milk, peanut butter, leftover curry paste, and 2 1/2 cups of water to your slow cooker and stir until melted and combined. Cover with the chicken or vegetable stock. Method Heat the oil in a saucepan over a medium-low heat. Puree the soup in batches in blender or using an immersion blender. Add onions, celery, bell peppers, and minced garlic then saut 3-5 minutes or until vegetables are wilted. Sweet potatoes, diced apple, broth, thyme sprigs, spices, sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Stir to combine. Add spices and mix well. Preparation. In a soup pot, heat oil over medium-low heat. Add the garlic, ginger, red pepper flakes, and paprika to the pot and stir for about 2-3 minutes. Serve the soup topped with a good dollop of yoghurt, if you like, and scatter over some torn coriander. 2 cloves garlic, minced. Stir a few times to mix everything well. 3. Heat the oil in a large saucepan or soup pot over medium heat. Add the garlic, curry powder and red pepper flakes and cook briefly. Bring to boil. Add in the coconut milk, 1 teaspoon of curry, and the . Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Puree in batches until smooth. Directions Heat the olive oil in a 6-quart stock pot or Dutch oven over medium. Stir well for about 30 seconds. In a large pot or dutch oven, warm up the olive oil, then add finely chopped onion and fry on medium heat for 3 minutes. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes. Add onions, 1 teaspoon salt, and 1 teaspoon black pepper. Cook the onion in the drippings until softened. Creamy Thai curry sweet potato soup is full of nourishing ingredients including red lentils, sweet potatoes and coconut milk that will fill you up while keeping things healthy. How To Make Curried Sweet Potato Soup with Chicken. balsamic vinegar 3 cups low sodium vegetable broth 2 cups Greek plain yogurt 1 tsp. Stir in potatoes. Saute for another minute, and then add your vegetable broth, scraping to deglaze the bottom. HOW TO MAKE SWEET POTATO SOUP (VEGAN): Start with a classic mirepoix - onion, carrot and celery - sauted in a little olive oil in a large saucepan. Add garlic clove and ginger and cook for another 1-2 minutes. Add garlic, curry powder, ginger, cinnamon, and cayenne pepper. Pour 1 cup of water into your Instant Pot. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. In order to continually improve our website, we collect Add simmer sauce, stock and cup water. ; Add the diced sweet potato and vegetable broth to the pot. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Heat the olive oil in a 6-quart stock pot or Dutch oven over medium. Stir in the coconut milk and cook for another minute or two. Curried Sweet Potato Soup Yield: 8 servings Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes An easy and delicious creamy curried sweet potato soup . If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender.. We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. Add onion and saut for about 8 minutes. In a large pot over medium-high heat, soften the sweet potato, onion and garlic in 2 tbsp (30 ml) of the oil. Cook the onion for 10 minutes, stirring occasionally, until very soft. Add some salt and pepper and pour in the stock. Cover with lid. sea salt Topping: 1/3 cup fresh cilantro In a large pot, melt the butter over medium heat. Melt the butter in a casserole or a Dutch oven over medium-high heat. Remove as much air as possible, seal, and freeze for up to three months. Simmer soup for 15 minutes. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15-20 min). Curried sweet potato soup is sponsored by Wada Farms.You pick up the kids after a long day at work and as you walk through the door, you're met with the bold. Ladle soup into a blender or food processor and blend in batches until smooth and creamy. Add sweet potatoes and curry powder; cover and simmer until potatoes are very . Add stock, sweet potatoes, and carrots; cover, and bring to boiling over high. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Add the oil and red curry paste and stir-fry just until it becomes strongly aromatic, about 1 minute. (4-5 minutes) 2. Garnish with cilantro, coconut and pecans if desired. Curried Sweet Potato Soup Amount Per Serving Calories 479 Calories from Fat 249 % Daily Value* Fat 27.63g43% Saturated Fat 24.168g121% Trans Fat 0.006g Polyunsaturated Fat 0.416g Monounsaturated Fat 1.359g Sodium 143mg6% Potassium 1114mg32% Carbohydrates 56.48g19% Fiber 10.5g42% Sugar 14.49g16% Protein 6.65g13% Vitamin A 32182IU644% Add the garlic, ginger, chillies, garam masala and curry powder, and stir for a minute. 2 tsp curry powder Once the veggies are tender, stir in the cubes of sweet potato, along with some fresh garlic, ginger, curry powder and ground coriander. 2 large sweet potatoes, peeled and cut into -inch cubes 2 tablespoons + 1 teaspoon curry powder, divided 2 teaspoons cumin, divided 1 teaspoon garam masala teaspoon cayenne pepper, divided . Add the cauliflower, sweet potatoes, carrots, onions, garlic, and broth to the slow cooker. This is a warming soup for a cold evening, the heat of the spices softened by the sweetness of the coconut milk and lime. Place the parsnips in the oven for 15-20 minutes (no need to turn) until golden brown. Drizzle over the 1 tbsp of oil and the tsp of salt and pepper. Reduce the heat to low to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the sweet potato is tender and the lentils are soft and partially broken down, about half an hour. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Bring to a simmer and then reduce heat to low. Chop the onion finely. As broth is boiling, stir in rinsed red lentils. Add the garlic and ginger and continue to cook for another minute, then stir in the curry powder. Return all to the pan. By: Cat Ebeling Co-author of the best-sellers: The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix Sweet potatoes are the ultimatesatisfying non-grain carbohydrates, packed with nutrients and without all the inflammatory issues that white potatoes contain.. Sweet potatoes differ from white potatoes, and do not contain harmful compounds such as saponins . ** Nutrient information is not available for all ingredients. How to make sweet potato coconut milk soup Heat the olive oil in a heavy-bottomed pot and cook the red onion and carrot for 7-8 minutes over medium heat until softened. In a Dutch oven or stock pot, heat oil to medium-high. Puree, until smooth, with an immersion blender. Return pureed soup to slow cooker. 2 large sweet potatoes, peeled and cut into cubes. Add potato, carrots, ginger, and curry; cook 2 minutes. Pressure Cook: Add rough chopped sweet potato, cored and peeled diced apples, 3 cups of water or stock (if using. In a large Dutch oven, heat oil over medium heat. Add the sweet potatoes and apricots, and cook, stirring occasionally, until they are well mixed, a minute or so. 2022 Warner Bros. Add grated garlic and grated ginger, and fry for 1 minute. Turn the heat down to medium-low and cover. 400 grams sweet potato, cubed roughly 250 carrots, cubed roughly 1 level tablespoon curry powder 1 brown onion, cut roughly 2 garlic cloves 2 tablespoons chicken stock paste, substitute vegetable paste for vegetarian option or 500mls store bought vegetable stock 1 sachet french onion soup mix 500 grams water Pulse blender a few times before leaving on to blend. Turn the heat to low and add in the spices: curry, cumin, red pepper flakes, coriander, turmeric, black pepper, and salt. Mix. Cook the onions for 2-3 minutes before adding the cabbage, garlic, ginger, cumin, turmeric, sea salt (Herbamare) and black pepper. Toss together. Now add garlic, curry, seasoned salt, paprika and bay leaf. Method Peel potatoes, rinse under water then drain. cookie policy Stir often. 3 large sweet potatoes 1 Tbsp. Add them to the pot and pour the other 3 cups of water to cover all the veggies well. * Percent Daily Values are based on a 2,000 calorie diet. (-) Information is not currently available for this nutrient. Add onions, 1 teaspoon salt, and 1 teaspoon black pepper. Add the garlic, ginger, chillies, garam masala and curry powder, and stir for a minute. Method. Reduce heat to medium-low and simmer, partially covered, until the sweet potatoes are soft, 10 to 12 minutes. Add more stock or water if desired and adjust the seasonings (check if salt is needed). Simmer for 25 minutes more. Add curry poder and saute at 100 degrees for a further minute Bring to a boil. Add chopped onions, sweet potato and celery and saute on medium-high, stirring occasionally, for five minutes or until slightly tender. 3-Ingredient Curried Sweet Potato Soup A creamy soup full of warm spices and sweet, earthy potatoes. 1 large sweet potato, peeled and diced 3 cups diced carrots 1 cup red lentils 1/2 a yellow onion, diced 2 cloves garlic, minced 1 teaspoon ground ginger 2 teaspoons curry powder 1/4 teaspoon ground tumeric 1 teaspoon dried thyme 1 teaspoon salt 1/8 teaspoon pepper 5 - 6 cups of water, depending on how thick you want the soup to be olive oil Instructions. 2,000 calories a day is used for general nutrition advice. Melt 2 tablespoons butter in a large pot over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes or until onions are tender. Add in the garlic and curry powder and cook for another minute. Cook, stirring occasionally, until soft. Discovery, Inc. or its subsidiaries and affiliates. Cook the onion for 10 minutes, stirring occasionally, until very soft. Pour soup into a blender no more than half full. Whisk in stock, and bring to a simmer. Add the water, coconut milk, lentils, and sweet potato, and bring to a simmer. Cover and hold lid in place. Stir in sweet potatoes and water; bring to a boil. Instructions. Sweet potatoes, coconut and Thai green curry paste make for a flavourful combination, best enjoyed with warm naan bread Subscriber club Download our app Wine Club More Good Food Search Add leeks and ginger and saute for 5-7 minutes over medium high heat. In a large pan, heat the oil over medium heat. Method. 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