This vegan sweet potato chowder uses a handful ingredients to serve up something warm, delicious and comforting in a matter of minutes. Using the sweet potatoes I got from Market Movers I was able to add a few Pantry Essentials to whip up this dish that takes little effort but yields great results.
Ingredients
- 1 sweet potato, peeled and cut into small cubes
- 1 celery stalk finely chopped
- 1 tsp garlic powder
- 1/4 tsp whole geera
- 1/4 tsp paprika
- 2 tbsp olive oil
- 1/3 cup coconut milk
- 1 1/2 cups water
- Salt & black pepper to taste
Method
-
- Add water, sweet potato and olive oil to a pot on medium heat
- Season with salt and black pepper to taste and bring to a boil
- Cook potatoes for 5 minutes
- Toast geera seeds in a separate pan for 2 minutes
- As potato begins to soften add geera, garlic powder and paprika
- Add coconut milk and continue to cook for 3 minutes
- Mash potatoes and combine with liquid with a fork or potato masher until smooth
- Transfer to a bowl then add fresh celery
- Enjoy
