Ingredients

• a pinch of Spicewell New Salt
• a pinch of Spicewell New Pepper
• 2 medium sweet potatoes - boiled, peeled and mashed
• 1 tbsp Thai red curry paste
• 1 tbsp olive oil
• 1⁄2 coconut milk
• 3-4 garlic cloves chopped
• 1 small onion chopped
• 11 cup vegetable stock
• fresh basil sprig for garnishing

Cooking Instructions

1. In a deep non-stick pan, heat olive oil. Add garlic and cook for two minutes.
2. Add onion, mix, and sauté for one minute. Add the red curry paste and sauté for one more minute.
3. You can now add the mashed sweet potato and vegetable stock. Stir and bring to a boil.
4. Take off the heat and blend the mixture to a puree. Pour it into another non-stick pan and place it on the stove.
5. Mix in coconut milk and salt. If necessary, add more stock. Then cook for 2 more minutes and garnish with basil springs.