Spicy coconut sweet potato soup with collard greens from Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour (page 230) by Peter Berley and Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy tempeh strips; Jasmine rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • captious on July 29, 2013

    Neither I nor my husband cared for this dish very much. There wasn’t anything wrong with it per se—it just tasted underseasoned. Although I didn't make the recipe exactly as written. I can't get collards where I live so I had to substitute kale. But the kale didn't go with these southeast Asian flavors. (Not sure if the collards would have meshed better?) Although we didn’t like the dish that much, we had an (Indian) guest over for dinner who quite enjoyed it. He said he doesn’t normally like coconut curries, but this one was excellent! I won't make this recipe again. If I'm in the mood for a coconut curry with sweet potatoes I'll make the recipe from McDermott's Real Vegetarian Thai instead.

  • happyeater on May 20, 2011

    Made this one night for friends and it's now a friend's husband's favorite dish. He requested she make one year for their anniversary.

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