1 tsp olive oil 2 sweet potatoes,peeled and roughly chopped 2 garlic cloves,peeled and crushed 1tsp medium curry powder 1/2 tsp smoked paprika 1 tsp cornflour 1/2 vegetable stock cube 1 tsp tomato ketchup juice of 1 lemon
Heat the oil in a saucepan,add the sweet potatoes and garlic and fry for 4-5 minutes. Sprinkle in the curry powder, paprika and cornflour and stir-fry for 1 more minute. Add 2 tablespoons water and stir to form a paste (this is to stop the cornflour going lumpy) before adding approximately 500-700ml water (you can always add more later). Crumble in the stock cube and add the ketchup and lemon juice. Bring to the boil,then reduce the heat and simmer for 15-20 minutes or until the sweet potato is tender. Transfer to a blender and blend until smooth, then serve.