Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 8
Cuisine: Plantbased
Ingredients: 4 tbsp EVOO; 1 white onion, cubed; 1 clove of garlic, chopped; 3/4 tsbp salt; 1 tsp fresh cracked black pepper; pinch of cinnamon; pinch of clove; 1 tbsp sweet yellow curry powder; 1 tsp cayenne pepper; 1 tsp turmeric; 3 medium sized sweet potatoes, cubed; 2 medium sized white potatoes, cubed; 1L of Pacific Organic Vegetable Stalk (LOW SODIUM) - other add less salt; 4 cups of hot water; 1 large zucchini, cut width wise; 1 can of lite coconut milk

Ingredients

4 tbsp EVOO
1 white onion, cubed
1 clove of garlic, chopped
3/4 tsbp salt
1 tsp fresh cracked black pepper
pinch of cinnamon
pinch of clove
1 tbsp sweet yellow curry powder
1 tsp cayenne pepper
1 tsp turmeric
3 medium sized sweet potatoes, cubed
2 medium sized white potatoes, cubed
1L of Pacific Organic Vegetable Stalk (LOW SODIUM) – other add less salt
4 cups of hot water
1 large zucchini, cut width wise
1 can of lite coconut milk

Instructions

Prepare all your veg by cleaning, cutting and cubing. Set aside.
To a large pot add 4 tbsp of EVOO. Let it heat up briefly then add your white onion. Let it sweat for around 5 minutes on low heat.
Add all your seasoning, and garlic. Give it a good stir then add your potatoes.
Let these cook on medium heat for around 5 minutes to get a nice brown colour. Keep stirring to avoid burning.
Add your stalk, and water. Bring it up to a boil, and then simmer for around 20-25 minutes. Half way through the simmering process add your zucchini.
After 20-25 minutes add your coconut milk. Before adding the pot to the blender do a fork text to ensure your potatoes are cooked.
THAT EASY, enjoy!