2 sweet potatoes, grated
100g of creamed coconut
2 tbsp. yellow Thai curry paste [free from fish stock]
1-2 cups of vegan vegetable stock
1 chopped onion
1 tsp coriander
Lightly fry the onion until soft and then add the sweet potato and vegetable stock. Crumble in the creamed coconut and yellow Thai curry paste. Cook on a medium-high heat for approximately 20 minutes. Add the coriander.
Once cooked, use a hand blender to create a smooth consistency.
Serve immediately or cool to freeze for a later date.
