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
- Heat oil in medium sauce pan on medium high. Add sweet potato and sauté for 5 minutes, stirring often.
- Add the water and bring to a boil. Reduce heat and simmer for five minutes or until sweet potatoes are fork tender.
- Add Vindaloo sauce and coconut milk, heat until completely hot, stirring occasionally.
- Stir in cilantro and scallions and serve.
- Garnish with more chopped cilantro and Indian noodles if using.