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3 medium or 2 large sweet potatoes, approx 750 g (1 lb 10 ozs); peeled weight 600 g (1 lb 5 ozs)
1 tbsp olive oil
1 medium onion, chopped
1 clove garlic, crushed
2 tsp mild curry paste
750 ml (1 pint 7 fl oz) vegetable stock
418 g can Green Giant Creamed Style Sweetcorn
Dollop low fat yogurt to serve
Fresh coriander (if available)
Peel the potatoes and roughly chop. Heat the oil in a large pan, add the onion and cook for 3-4 minutes until beginning to soften, add the garlic, curry paste and sweet potatoes and cook another 2 minutes over a medium heat.
Pour in the stock and creamed sweetcorn. Bring to simmer, cover the pan and simmer for 10-12 minutes or until the potato is soft.
Remove the pan from the heat and blend with a hand blender or in a food processor until smooth. Season if needed, then reheat before serving.
Serve each portion with a dollop of yogurt and coriander leaves if using.
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