Frylight
2 medium onions
2 cloves garlic, crushed
2 teaspoons cumin seeds
1 chilli, red or green, finely chopped
950g sweet potato, peeled and roughly chopped
Veg stock cube dissolved in 1.25 litres boiling water
120ml light coconut milk (6.5 syns)
Pinch salt and freshly ground black pepper
1 tablespoon freshly chopped coriander
Spray medium saucepan with frylight. Place over medium heat and add the onion, cook for 2 minutes while stirring or until softened. Stir in the garlic, cumin and chilli and cook for a further 2 minutes. Add the sweet potato and cook for 2 minutes.
Add stock and bring to the boil. Reduce heat to low and simmer covered for 30 minutes, or until sweet potato is tender. Cool slightly.
Blend until smooth. Return to heat and stir in coconut milk. Season to taste with salt and pepper. Serve garnished with coriander.
This made loads - and at 6.5 syns for the whole pot not bad at all
2 medium onions
2 cloves garlic, crushed
2 teaspoons cumin seeds
1 chilli, red or green, finely chopped
950g sweet potato, peeled and roughly chopped
Veg stock cube dissolved in 1.25 litres boiling water
120ml light coconut milk (6.5 syns)
Pinch salt and freshly ground black pepper
1 tablespoon freshly chopped coriander
Spray medium saucepan with frylight. Place over medium heat and add the onion, cook for 2 minutes while stirring or until softened. Stir in the garlic, cumin and chilli and cook for a further 2 minutes. Add the sweet potato and cook for 2 minutes.
Add stock and bring to the boil. Reduce heat to low and simmer covered for 30 minutes, or until sweet potato is tender. Cool slightly.
Blend until smooth. Return to heat and stir in coconut milk. Season to taste with salt and pepper. Serve garnished with coriander.
This made loads - and at 6.5 syns for the whole pot not bad at all
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