Serves 4
2tbsp butter
500g sweet potatoes, chopped
1 onion, chopped
1 clove garlic, peeled and crushed
1tsp grated ginger
1tbsp medium curry paste
600ml vegetable stock
220ml coconut milk
1 lime, juice only
½ tsp crushed chillies
salt and black pepper
Melt butter in a large pan. Fry garlic and onion until lightly golden. Add ginger and curry paste.
Mix in the stock, coconut milk, lime juice and chillies. Bring to the boil, reduce heat, cover and simmer for 15 mins until sweet potatoes are tender.
Puree then re-heat gently, seasoning to taste.
