Picture this: it's a cold night, you're rugged up inside and all you need is a warm, hearty meal.
A curry maybe, or perhaps a soup? Why not both?
This recipe blends the best of both dishes - the smooth texture of soup, with the fragrant zing of a Thai-inspired curry.
Even better, this soup requires little hands on effort. Chop some sweet potatoes, saute some spices, add liquid and a lid, then leave to bubble away. In less than an hour, your dinner is served.
Continuing on the 'quick and easy' dinner theme, I've used store-bought gluten free red Thai curry paste for this recipe. If you're a Masterchef/superstar, of course you can use your own curry paste - I'm sure it'd only add the complexity of flavour and the WOW this dish gives your palate.
Without further ado, let's cook!
Serves 4 | 10 mins prep | 45 mins cook
Ingredients 1 tablespoon vegetable oil 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon minced lemongrass 800g sweet potato, peeled, chopped into large chunks 1 litre reduced-salt vegetable stock 1 cup light coconut milk 2 tablespoons red Thai curry paste 1 cup spinach leaves
Method
Heat the oil in a large pot, then sauté garlic, ginger and lemongrass until translucent.
Add the sweet potato and stir until well-coated in spices.
Add the stock and red curry paste, stir and then add a lid. Simmer for 30 minutes.
Remove the lid and add the spinach and coconut milk. Stir well and simmer for a further 10 minutes.
Remove from the heat and add to a large blender or food processor.
Blitz until smooth and serve into four bowls.