Ingredients
1.2 kilos Sweet Potato, peeled and cut into small pieces
5 cups chicken stock
1 onion, finely chopped
1 heaped teaspoon curry powder
425g tin butter beans, drained & rinsed
Pinch cumin (optional)
2 heaped tablespoons coriander, finely chopped
¼ cup plain low-fat yogurt
Method
1. In a large pot put sweet potato, stock, salt and pepper, and bring to boil. Simmer until soft, about 15 minutes.
2. In a non-stick fry pan cook onion until soft. Add curry powder and cook for another 2 minutes.
3. Add beans, coriander, curry and onions to sweet potato. Mix well, then using hand mixer, puree. Don’t puree too much, you want it a little “lumpy”.
4. Season to taste with salt, pepper and curry powder.
5. Ladle into bowls and put a generous dollop of yogurt in each.
Bon Appetite! |
