Recipe from the ‘Whole Pantry’ app. 

• 5 cups of sweet potato, peeled and diced
• 5 cups of water
• 1 organic stock cube
• 3 spring onions, green ends removed
• 1 tablespoon coconut or other oil, for frying
• 1 tablespoon ground cumin
• 1 teaspoon of turmeric powder
• 1 tablespoon seeded mustard
• 2 cloves fresh garlic, crushed
• 1/2 tablespoon grated ginger
• freshly cracked pepper, to taste
• 1/2 red chilli (optional)
• 2 cups frozen peas
• 1/2 cup fresh coriander, roots removed, stalks on
• 1/2 cup fresh mint, stalks on

1. Bring the water to boil, add in diced sweet potato and stock cube. Cook until tender.
2. In a hot saucepan, cook spring onions and chill in the oil until onions are tender
3. Add all spices, garlic and ginger to a saucepan and simmer on medium heat for 1-2 minutes until fragrant.
4. Add in frozen pease to spice mix with 1/2 cup of water, stirring 3-4 minutes or until peas are cooked. Remove from heat.
5. Turn sweet potato off heat. Add in spcied peas and fresh herbs.
6. Using a stick blender, carefully puree until you reach a desired consistency. Add in 1/2 cup of water or coconut milk to thin down, if desired.