Tuesday, 22 June 2010

Sweet Potato and Cashew Curry Soup

This recipe was inspired by a visit to Nahm-Jim in St Andrews. Is there anyone who doesn't love their food? Anyhow, on a cold Friday night in March a (back then) vegan Katharina got blown away by this curry.
Here's my version of this little piece of heaven in soup form

Sweet Potato and Cashew Curry Soup
2 largeish Sweet potatoes chopped into nice big chunks
1 handful Cashews
1/2 Onion, finely diced
2 cloves Garlic, thinly sliced
2 tsp Red curry paste
2 tbsp Cream of Coconut
1 tin Coconut milk
Enough stock to cover the sweet potatoes

Heat some oil in a pan, saute the onions, add the garlic and once it starts smelling all lovely and  garlicky, add the red curry paste and cook for a minute.
Add the cream of coconut and cook for a bit longer. If it goes a bit too thick, add a bit of the stock. Don't forget to stir :)
Add the sweet potatoes the coconut milk and add enough stock so the sweet potatoes are pretty much covered (i.e. you don't want half the chunks to be uncovered).
Simmer until the sweet potatoes are tender.
Depending on how you like your cashews you could either add them relatively early (they go all buttery tender) or just before serving (they'll still be nice and crunchy....well as crunchy as cashews will ever be...).
Enjoy on it's own or with some bread (strips of corn tortillas work really well, too).

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