Serves: 4
Preparation time: 15 MINS
Cook time: 30 MINS
Put the sweet potato, onions, tomatoes, garlic, ginger and spices into mixing bowl and toss. Stir in some vegetable oil.
Set your oven 220c, put your vegetables on a roasting tray and bake for 30 minutes.
Add the vegetables into a pot with tomato purée, dale farm creme fraiche, coconut milk and vegetable stock
Cook until just under the boil and blend until smooth.
Garnish with dale farm crème fraiche, chopped coriander, toasted pumpkin and mini naan breads
100g onion (roughly diced)
250g sweet potato (roughly diced)
200g tomatoes (roughly chopped)
2 cloves of garlic (grated)
1 tbsp grated ginger
2 tbsp tomato purée
1 tbsp Indian curry spices (garam masala)
300ml coconut milk
100ml dale farm crème fraiche
500ml vegetable stock
