SPICY SWEET POTATO VINDALOO SOUP

SPICY SWEET POTATO VINDALOO SOUP

Serves 6-8

  • 3 cups peeled Sweet potato, cut into 1 inch cubes
  • 1 cup water
  • 1 container Maya Kaimal Vindaloo
  • 2 tablespoons safflower oil
  • 1 can (13.5 oz) unsweetened coconut milk or cream
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • ½ cup chopped scallion
  • Sev (Indian noodle), optional
  1. Heat oil in medium sauce pan on medium high. Add sweet potato and sauté for 5 minutes, stirring often.
  2. Add the water and bring to a boil. Reduce heat and simmer for five minutes or until sweet potatoes are fork tender.
  3.  Add Vindaloo sauce and coconut milk, heat until completely hot, stirring occasionally.
  4. Stir in cilantro and scallions and serve.
  5. Garnish with more chopped cilantro and Indian noodles if using.