INGREDIENTS:
3 sweet potatoes; 2 carrots; 1 onion; 2 cloves of garlic; 1 can light coconut milk; 2 pints of vegetable stock (kallo is wheat free, find it in health shops); 3tsp of mixed cardamom, ginger and cumin; seasoning to taste.
METHOD:
In a saucepan gently fry the spices for 45 seconds to release their full flavour.
Add the onion and garlic and sweat without colouring for 2-3 minutes until soft,
(remember to add splash of water instead of oil to have a healthier dish in all cooking).
Add the sweet potato nad carrot and the coconut milk, then simmer for 2-3 minutes.
Add the stock and simmer for 30 minutes.
Blitz with a hand blender and season to taste.
Wheat, dairy free - high in vitamin A, fibre and antioxidants.
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