Ingredients

The following ingredients have 6 Servings
  • 50 g chorizo chopped into small 0.5cm pieces
  • 1 large onion, diced
  • 4 garlic cloves, crushed
  • 1 tsp. mild curry powder
  • 1 Kg peeled chopped sweet potatoes
  • 1.5 L vegetable stock
  • Salt and pepper to taste

Instruction

  • Heat a large saucepan, large enough to hold 1.5L of liquid.
  • Add the chopped chorizo, stir them around in the pan for a few minutes to release their juices. When chorizo has browned remove the pieces from the saucepan with a slotted spoon and set them aside.
  • Add the onion and garlic and sauté in the chorizo juices until softened, about 3 mins.
  • Add the curry powder and stir it in for a few seconds to release the flavours.
  • Add the potatoes, stir for a minute then add the stock and bring the mixture to the boil. Turn down to simmer for 30 – 35 minutes until the sweet potatoes are tender.
  • Blend in a food processor or blender and then return to the pan.
  • Season to taste, add back the pieces of chopped chorizo and serve.