This recipe is great for when you have loads of carrots and sweet potatoes to use up. Its also soooo delicious, and tastes like a creamy Thai curry. The recipe below should make enough for four portions.
Ingredients
- 2 tablespoon coconut oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon ginger puree, or fresh ginger
- 2 tablespoons red curry paste
- 1 veg stock cup or pot
- 5 peeled carrots, chopped
- 3 peeled sweet potatoes, chopped
Method
1. Heat the coconut oil in a large saucepan
2. Add the chopped onions, garlic and ginger and cook until soft
3. Add the thai red curry paste and cook for a couple of minutes
4. Make up the stock cube with 500ml of water and pour into the saucepan
5. Add the carrots and sweet potato and simmer until cooked & soft
6. Add the liquid to a blend and wizz. You will have to do a bit at a time as it won’t all fit in your blender!
7. Serve with bread and enjoy!
*recipe made using gifted coconut oil from Vita Coco
