Korma Soupra (vegan)

Name: Korma Soupra (vegan)
Cuisine: British
Ingredients: 1 onion; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tsp ground cumin; 4 cloves garlic; 1 thumb sized chunk ginger; 4 big sweet potatoes; 2 cups uncooked rice; 1 handful fresh coriander leaf; 1 tsp cumin seeds; 1 finger chilli; 1 can coconut milk

undevelopedbruce @cook_18591171

brizzle

Sweet potato and ginger curry soup, for people with colds. Can use squash instead, and I’ve made it with many types of squash or pumpkin with success. :3
Amounts are approximations, as I cook with handfuls and tips of the hand, pinches and estimations.

undevelopedbruce @cook_18591171

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Ingredients

1onion
1 tspground coriander
1 tspground turmeric
1 tspground cumin
4 clovesgarlic
1thumb sized chunk ginger
4big sweet potatoes
2 cupsuncooked rice
1 handfulfresh coriander leaf
1 tspcumin seeds
1finger chilli
1 cancoconut milk

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Steps

1

Chop the onion as finely as you can and fry it in a little oil or margerine with the ground spices. Also chop the garlic and ginger then add those for the last minute.
2

Peel and cube the sweet potato, then add it to the pot with the rice and enough boiled water to cover them. Leave to simmer for 15mins.
3

When you can easily smoosh the potato against the inside of the pan with a spoon, mash with a masher or blender if you prefer.
4

In a small frying pan, heat some oil and then drop the cumin seeds and chilli in there for about 30seconds, until the cumin seeds are jumping and popping about. Put them straight onto a piece of kitchen roll to soak the oil.
5

Add the thick part of the coconut milk, the cumin seeds and chilli, and the fresh coriander, then it’s ready to serve! If it’s too thick, then add a bit of the water from the can of coconut milk and stir it in.