Coconut Chicken Curry soup

Coconut Chicken Curry Soup

Serves: 3

Ingredients

• small knob butter

• 1 dessert spoon olive oil

• 1 red onion, finely minced

• 1 small sweet potatoes, cut into chunks

• 2 medium carrots, sliced into chunks

• 1 stick celery

• 2 tsp ginger, grated

• 1 cloves garlic, minced

• 1 red chilli, minced

• 1 tsp ground turmeric

• 1 tbsp curry powder

• 1 tsp ground cumin

• 500 ml chicken stock

• water

• 200g coconut yoghurt ( it sounds like it wouldn't work but if you cook it long enough the tangy taste disappears and you're left with a smooth, low fat coco-nutty soup :)

• 1 tbsp tomato puree

• half mango,blitzed into a puree, optional ( can sub 1 tbsp maple syrup instead )

• 1 small tin pre-cooked lentils, optional ( you can use dry lentils but it just takes longer ) 100g green beans

• 1 tbsp lime juice

• black pepper, to season

Method

- Heat the oil and butter in a deep set saucepan. Once melted and hot, add the celery, onions and carrots. Cover and fry for 5 minutes. Stir every so often.

- Add the chilli, garlic and ginger and fry until their aromas have released before adding in the spices. Stir everything together and fry briefly before pouring in the stock, sweet potato, tomato puree, mango puree and dried lentils ( if using ).

- Stir everything together well and cook for about 20 minutes or until the sweet potato has softened. Pour in the yoghurt and add the beans, lime juice and seasoning. Cook until the lentils have cooked or if using pre cooked, simply cook for as long as you want, adding water every 10 minutes or so and stirring to ensure the bottom doesn't burn.

- Generally the longer you cook it the better it will taste but that's my opinion. Before serving, stir through the pre-cooked lentils if you're using that then serve with a sprinkle of coriander.