Ramadan Kareem to all of you!
Cook time: 25-30 minutes
Total time: Less than 1 hour
2-4 sweet potato (if they are small, take 4 otherwise take 2 big)
3-4 tablespoons of oil
2 onion, trimmed and thinly sliced
4-6 garlic, minced
2 handful fresh mushroom, sliced
2-3 chopped red chili (depends on how spicy you want, add more)
2 tomatoes, chopped
400 ml coconut cream or coconut milk
200 gram tomato paste
Seasoning (salt, paprika powder, black pepper)
Handful fresh parsley or coriander
Peal the sweet potato and carrots. Cook the sweet potato and carrots, bring them to a boil. Cook until the sweet potato and carrot are tender. Drain and save the cooking water because you need to add the cooking water in the soup later.
Chop the vegetables - chop, chop, chop!
In a deep pot, cook onion with oil over a medium heat until it begins to brown. Add the spring onion, mushrooms, chili and tomatoes until soft. Stir occasionally.
Add the cooked sweet potato and carrot. Add half of the water and coconut cream or coconut milk. Let it simmer for 10 minutes.
Add the tomato paste, garlic, seasoning (salt, paprika powder, black pepper).
Continue to stir and cook for about 20 minutes. Taste and add more seasoning, if needed.
Use a blender and mix until smooth.
Add the remaining water if needed. If you want to add more water, add hot water.
Finally, add some chopped parsley or coriander and stir.
Don't forget to follow me on instagram: macmacaanka