- 2 sweet potatoes
- 1 red onion
- 400ml coconut milk
- 23g Thai red curry paste
- 100g curly kale
- 1 garlic clove
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 150ml water
- 1.
Heat your oven to 220°C/Fan 200°C/Gas 7. Set a roasting dish on the top shelf to heat up.
- 2.
Peel the sweet potatoes. Cut into 2-3cm cubes. Tumble into the warmed roasting dish. Drizzle over 1 tbsp oil. Season well. Roast for 20 mins. Halve, peel and finely chop the onion. Add it to the sweet potato. Roast for a further 10 mins, or till everything is tender and caramelised around the edges. Remove, but keep the oven on.
- 3.
Whizz the sweet potato and onion with the coconut milk (save 2-3 tbsp for garnish), curry paste and 150ml water till smooth, adding more water if needed.
- 4.
Pull the kale leaves from their woody stalks. Peel and finely chop or grate the garlic. Pile the kale and garlic into a bowl with 1 tbsp oil and a good pinch of salt. Massage the leaves till you can feel them soften a bit.
- 5.
Arrange in a single layer on a large baking tray. Set on the top shelf of your oven. Roast for about 5 mins till crispy and golden around the edges. Serve alongside the sweet potato soup, which you can finish with a swirl of the reserved coconut milk.