It's not easy to find kumara here in Australia. They are a type of sweet potato, purple on the outside and yellow on the inside, common in New Zealand. In celebration of having found some kumara yesterday at Choku Bai Jo I'm making kumara soup for dinner tonight! Of course, you could use any kind of sweet potato ...
splash of olive oil
1kg kumara, chopped
1 large onion, chopped
1 teaspoon red curry paste
1 litre vegetable stock
1 cup milk
chives
In a large saucepan, fry the onion and curry paste gently in olive oil until the onion is translucent. Add the kumara and vegetable stock, bring to the boil and boil until kumara is soft. Take off the heat, mash or whiz till smooth, stir in the milk, and reheat (do not boil). Garnish with a sprinkling of chopped chives. This freezes well for lunches.
No comments:
Post a Comment