SPICE UP YOUR LIFE

The aromatic, zesty flavours in this three-course menu are sure to make your taste buds pop.

An aromatic threecourse meal to make your taste buds pop

SWEET POTATO SOUP WITH CORIANDER

MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 45 MINUTES

1 tbsp vegetable oil

1 onion, chopped

2 lbs sweet potatoes, peeled and diced

1 clove garlic, chopped

1 tbsp grated fresh ginger

1 tbsp coriander seeds

1 tbsp green curry paste

2 400 ml cans coconut milk

2 cups sodium-reduced vegetable broth (approx) salt

¼ cup Dukkah (recipe, this page) fresh cilantro sprigs lime juice In large saucepan, heat oil over medium heat; cook onion, stirring, until softened, about 5 minutes. Add sweet potatoes, garlic, ginger, coriander seeds and curry paste; cook for 1 minute. Add coconut milk and broth; bring to boil.

Reduce heat; cover and simmer just until sweet potato is fork-tender, 25 to 30 minutes. Season with salt.

In blender or food processor, purée mixture until smooth, adding more broth if necessary for desired consistency. (Make-ahead: Can be stored in airtight container and frozen for up to 3 months.)

Divide hot soup among bowls. Top with sprinkle of Dukkah. Garnish with fresh cilantro and drizzle with lime juice.

PER SERVING WITH 1 TBSP DUKKAH about 450 cal, 6 g pro, 23 g total fat (8 g sat. fat), 55 g carb (8 g dietary fibre, 21 g sugar), 0 mg chol, 710 mg sodium, 3.5 mg iron.

Dukkah In small skillet, combine ¼ cup each hazelnuts and almonds, 2 tbsp sesame seeds, ½ tbsp each sunflower and cumin seeds, and ¾ tsp fennel seeds; cook over medium heat, stirring, until fragrant, 3 to 5 minutes. Remove pan from heat. Stir in ½ tbsp ground coriander and ¼ tsp each paprika, ground cardamom and salt. Transfer to food processor; pulse until mixture is consistency of bread crumbs. Makes about ¾ cup.