I used to stay away from Coconut Milk. Whenever I saw a recipe with this
ingredient I immediately stopped reading it. And right now I can’t even
think of a reason why I didn’t like coconut milk so much. Maybe I tried
something with it and didn’t like it, or maybe it was just an idea of
“milk” made from coconut. But a few months ago I tried a soup that had
that ingredient in it and I liked it! Since then I’ve been waiting…
Waiting for that perfect recipe to come along where I could explore my
new found curiosity about coconut milk. And a couple of weeks ago I got
my chance. I was leafing through my first ever cookbook (not even a
book, just a tiny little brochure) and there it was – an ideal recipe.
How good was it? I made it twice in five days and I am planning on
making it again and again and again. So, here I give you this amazing
recipe from Fast Family Meals
for 4-6 servings
- Oil – 1 tablespoon
- Onion, finely chopped – 1
- Leek, finely chopped – 1 small
- Pumpkin (or Butternut Squash), peeled and cut into 2 cm cubes – 500 g
- Orange sweet potato, peeled and cut into 2 cm cubes – 350 g
- Vegetable stock – 1 litre
- Light coconut milk – 270 ml can
- Fresh coriander leaves and whole leaves to garnish – 3 tbsp chopped
- Salt, pepper to taste
– Heat the oil in a large saucepan over medium heat. – Cook the onion and leek for 3 minutes, or until soft.
– Stir in the pumpkin, orange sweet potato, add the stock, then cover and bring to boil.
– Reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
– Mash roughly with a potato masher.
– Stir in the coconut milk and chopped coriander
– Season to taste with salt and cracked black pepper
– Ladle into serving bowls, sprinkle with coriander leaves and serve with crusty bread
– The recipe promises that it’s 200 cal per serving if used ofr 6 portions.
Also, coconut milk can be substituted with cream or even extra stock,
but I highly recommend trying this version. It’s filling, slightly sweet
and oh, so delicious.