Sweet potato 1 large, peeled and cut into even-sized chunks
Parsnip 1, peeled and sliced
Swede 175g (6oz), peeled and diced
Balti paste 1 tbsp
Vegetable stock 900ml (1½ pints)
Salt and freshly ground black pepper
Crème fraîche and naan bread to serve (optional)
In a large saucepan melt the butter over a low heat and add the onion. Cover and sweat for 5 minutes or until soft.
Increase the heat slightly and add the vegetables and balti paste. Cook, stirring, for 2 minutes. Stir in 800ml (28fl oz) stock and bring to the boil. Simmer for 20 minutes or until the vegetables are soft.
Remove from the heat, purée with a stick blender, add a little more stock if needed, and season to taste.
Top with a spoonful of crème fraîche if you like and serve with naan bread.
Use any type of curry paste that you have available. Scatter with chopped Feta cheese before serving, if you like.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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