Easy meals

Creamy korma-style sweet potato soup

  1. Finely chop 1 garlic clove, 5cm of ginger and 15g coriander – keep stalks and leaves separate.
  2. Heat 1 tbsp oil in a large saucepan over a medium heat. Fry 1 finely chopped onion for 8 mins.
  3. Add garlic, ginger and coriander to pan and cook for 2 more mins.
  4. Stir in 700g peeled sweet potato chunks and 3 tbsp korma paste and cook for a further 2 mins.
  5. Pour 800ml stock and 400g chopped tomatoes and bring to the boil.
  6. Then gently simmer for 15 mins or until the sweet potato is tender.
  7. Carefully transfer to a blender, add 3 tbsp peanut butter and most of the coriander leaves.
  8. Blitz until smooth and serve, topped with 25g chopped peanuts and remaining coriander leaves.

Creamy korma-style sweet potato soup

Showing 1-9 of 9 items
Showing 1-9 of 9 items


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