John Myers
Ingredients for 4 servings:
- 2 garlic cloves
- 4 cm ginger
- 500 g sweet potatoes
- 2 tbsp olive oil or coconut oil
- 40 g curry paste, red or yellow
- 1 can coconut milk, 400 g
- 200g tofu
- 1 jar chickpeas, 400 g
- 150 g broccoli
- 1 bell pepper(s), red
- 120 g green beans
- salt and pepper
- e.g. coriander
- 500 ml vegetable stock
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
vegan, vegetarian, gluten-free, lactose-free
Finely chop the ginger and garlic. Roughly chop the sweet potatoes. Heat the oil in a pot or wok. Sauté everything in the oil for about 5-6 minutes. Add the curry paste and fry. Then add the vegetable stock and coconut milk and simmer for 10 minutes. Dice the tofu. Drain the chickpeas, rinse them under running water, and let them drain. Cut the broccoli into small florets. Cut the bell pepper into small pieces. Puree the soup with a hand blender. Add the tofu and all the vegetables to the soup. Season with salt and pepper and cook until tender. This takes about 6-7 minutes. If you prefer it softer, simmer for accordingly longer. Season again with salt and pepper and serve, sprinkled with coriander, if desired.
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