Curried Sweet Potato and Coconut Milk Soup

As the days grow cooler and shorter, it is time for warming soups once again. I made this really quick soup the other day because we had some sweet potatoes that needed eating. Coconut milk is something I usually have in the house, and ginger and garlic paste (easy to make, equal amounts mashed up) is also a staple for any curry lover; it would keep a week or two in theory but usually doesn’t last that long. This, served with pita bread or whole meal toast, is a meal for about three or an ample starter for 4 to 5 people.  

What you need

• 2 tblsp of neutral cooking oil (sunflower, rapeseed, maize; not pictured)
• 1 medium shallot or onion finely chopped
• 2 cloves of garlic and an equal amount of fresh ginger mashed or finely chopped
• 1 tbsp curry masala (Madras would be my preference)
• 1 tbsp turmeric
• 4 medium sized sweet potato, cubed
• 2 small or 1 medium potato, cubed
• 500 ml coconut milk
• ca 500 ml veggie broth
  
• salt, pepper for further seasoning
• cayenne pepper to taste

What you do

1. Fry the shallot and the garlic/ginger mix without letting it colour.
2. Add the turmeric and the curry masala and stir until it turns brown.
   
3. Add the sweet potato cubes and coat in the mixture, then add the cubed potato.
4. Pour in a little veggie broth to dissolve the spice mixture that may have got stuck to the bottom of the pan.
5. Add the coconut milk and the rest of the veggie broth to cover the sweet potato.
6. Allow to cook until it is soft; this should not take much more than 10 to 15 minutes.
7. Liquidise the mixture and add more veggie broth if the soup is too thick.
   
8. Season to taste, then sprinkle a bit of cayenne pepper on top to add a dash of colour and a little bit of a sting in the tail.

Peppers stuffed with curried lentils

 

It is getting a little late in the year but our garden still produces vegetables, most notably yellow peppers, courgettes and chillies. A few weeks ago we had my cousin Mitzi and her friend Sally staying with us and they cooked us peppers stuffed with lentils so this is my attempt to do what Sally did.

What you need

• 1-2 peppers per person, deseeded and cut in half
• 2 carrots, diced
• 200 g green lentils, cooked in 250 ml water and 150 ml red wine (20-25 mins)
• 1 small courgette, diced
• 2 shallots, finely chopped
• 3 cloves garlic, pressed
• 2 cm fresh ginger, mashed
• ½ red chilli, deseeded if you don’t like your food too hot
• 1 tsp jeera (ground cumin)
• 1 tbsp madras curry powder
•  ½ tsp cayenne pepper
• 1 tsp turmeric
• 4 tbsp tomato purée or 100g chopped tomatoes
• salt to taste
• 150 g goats cheese in thin slices
• ½ tub crème fraîche or double cream

What you do

1. Stir fry the onions, garlic, chilli and the ginger in rape seed or sunflower oil.
2. Add the ground spices and allow them to go slightly brown
3. Add the carrots and the lentils, a splash of water and the tomato (purée or chopped).
4. Simmer until the ingredients are well blended (about 5 mins), add more water if it gets too dry. Season with salt.
5. Take off the head and stir in the courgettes. Spoon the mixture into the halved peppers.
6. Lay a slice of goats cheese on the lentils and add a dollop of cream.
7. Bake in the oven (200°) or under a grill until the cheese is melted and a light brown crust has formed, about ten minutes.