Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Serves: 4-6

Prep time: 10 mins

Cooking time: 30 mins


  • 1 kg sweet potato
  • 1 medium onion
  • 2 tbsp olive oil
  • 1 tbsp crushed garlic
  • 1 tbsp grated ginger
  • 1 tsp dried chilli flakes
  • 2 tbsp sriracha sauce
  • 2 tbsp basil pesto
  • 1 can (400mls) coconut milk
  • 400 mls vegetable stock
  • 1 tsp pink rock salt


  • Heat olive oil to medium high in large saucepan.
  • Chop sweet potatoes into 2cm pieces and add to pot.
  • Roughly dice onion and add to potatoes.
  • Add garlic, ginger, chilli flakes, salt and sriracha sauce and fry stirring for 10-15 minutes.
  • Add stock and pesto and bring to the boil.
  • Simmer for 20 minutes until tender.
  • Blend with stick blender, then stir in coconut milk.
  • Reheat and serve with basil to garnish.



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