1 tsp coconut oil
1/2 a large white onion, chopped
2 small carrots, peeled and chopped
3 leeks, finely chopped
2 garlic cloves, finely chopped
10g fresh ginger, finely chopped
2 tbsps Thai green curry paste
5-10 curry leaves (optional)
150ml coconut milk
2 small sweet potatoes, peeled and cut into small cubes
1/2 tsp ground cumin
1 tsp turmeric
1/2 tsp ground coriander
salt and pepper to season
1/2 pint vegetable stock or water

Serves 3

Cooking Instructions

Melt the oil in a large saucepan over a medium heat.
Add the onion and sauté for 2 minutes until soft.
Add the carrots and leeks and sauté for 3 minutes, stirring.
Add the ginger and garlic and sauté for 1 minute, stirring.
Add the Thai green paste and sweet potato and sauté for 1 minute, stirring.
Add 50ml coconut milk and sauté for 1 minute, stirring.
Add the curry leaves, if using, spices, salt and pepper and stir well.
Add the and stock / water. Cover and simmer gently for 10 minutes.
Stir in the remaining coconut milk and stir well. Cover and cook for 5 minutes. Serve.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.