A totally wonderful recipe for a cool winters day. It’s a winner with dinner guests too – been there done that and they LOVED it!!
Ingredients:
– 4 Gold Kumara
– 1 Medium Onion, chopped
– 2 Stalks of Celery, chopped
– 2 Cloves of Garlic, chopped
– 4 Tbsp of Olive Oil
– 3 cups of Vege Stock
– 1 tsp of Curry Powder
– 4 tsp of Garam Masala
– 1 cup of Light Coconut Milk
– Salt & Pepper to Season
Method:
- Chop kumara into 3 cms cubes, place in oven tray, drizzle 2 Tbsp of Olive Oil over, sprinkle with salt, and cook for 50mins in oven at 180C until tender but not brown.
- Once Kumara are done, set aside to cool.
- Heat oil in pan. Throw in onion and celery until sauté level reached. Chuck in garlic, and stir thoroughly for 30secs.
- Add curry powder and Garam Masala, and stir thoroughly for 2 minutes.
- Add kumara, and mix well so that it gets covered in the spices.
- Pour over veggie stock, bring to the boil, and then turn down to low-medium heat, cover and simmer for 15 minutes.
- Add 1/3 mixture to blender and blend until creamy. Return to a fresh pot. Repeat with remaining portions.
- Once all blended, turn heat to low, add coconut milk and cook for a further 5 minutes.
- Season with salt and pepper, and serve with lovely, fresh, grainy bread.
- Enjoy, it’s DELICIOUS!!