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Finely slice ginger, garlic and onion.
Heat sesame oil in a pot and sweat off onions, ginger and garlic over a low heat as not to burn. Add curry powder and paprika and stir.
Peel skin off roasted sweet potatoes and place in a pot with coconut cream.
Blend with bar mix and heat through. If you find blended mix is too thick, add water until it reaches the consistency you like.
Serve with garlic chives as a garnish.
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