- 1 kilo sweet potatoes
- 2 lemongrass stalks
- 4 garlic gloves
- 2 black garlic gloves (optional)
- 1 green chilipepper
- 3 cm. gingerroot
- 1 ltr. water
- 2 tsp vegetable stock powder (unsalted) ( or use vegetable stock)
- 150 ml coconut cream
- salt to taste
- 1 tbsp plantbased oil for frying
- spring onion for decoration
Start by peeling the sweet potatoes and cut them in 4 chunks. Chop up the ginger, the garlic cloves, the chili peper and the lemongrass stalks (remove the outer skin first). Heat the plantbased oil in a large pot and start by frying the the chilie pepper, ginger, garlic and lemongrass. When they start to soften add the sweet potato chunks and give it a stir. Add the water and the vegetable stock powder, add a pinch of salt and stir.
Bring to boil and then add the coconut cream and stir again. Boil for 20 minutes or so until the sweet potatoes have become tender. Take the pan of the heat and blend everything till a creamy consistency. If it is too thick add some more water. Adjust seasoning if necessary.
Serve with a few pieces of chopped spring onion.
- serves: 6
- preparatin time: 30 minutes