Sweet Potato Laksa

Instructions

1. 1

   Preheat your oven to 200°C. Pierce the sweet potatoes with a fork a few times and roast for 45 minutes or until tender. Let cool.

2. 2

   In a blender or food processor, combine the onion, garlic, ginger, cumin, coriander, turmeric, cayenne pepper, and salt. Blend until smooth.

   Tip: Use this spice paste as a substitute for curry powder.

3. 3

   Heat the coconut oil in a large pan over medium heat. Add the spice paste and cook for 1 minute, stirring constantly.

   Tip: Be careful not to burn the paste.

4. 4

   Pour in the coconut milk and lamb or beef stock. Bring the mixture to a simmer.

5. 5

   Add the roasted sweet potatoes to the pan and stir to coat with the sauce. Reduce heat to low and let simmer for 10 minutes.

   Tip: Season with salt and pepper to taste.

6. 6

   Stir in the toasted peanuts and cook for a further 2 minutes.

   Tip: Serve with rice, noodles, or roti for a complete meal.

7. 7

   Ladle the sweet potato laksa into bowls and enjoy!