Tanzanian Food: Sweet Potato and Veggie Curry Soup Recipe

Cooked with care in the Thomson camps kitchens, this guest-favorite curry is a soothing remedy to winter’s chill. A medley of sweet potatoes, potatoes, mushrooms and butternut squash soak up the creamy coconut milk. Each bite bursts with the sunshine of the veggies and the gentle warmth of cumin and cardamom. Grated cashews introduce a delightful crunch.

This dish is an ode to Tanzania, a celebration of bountiful harvests and a trip down memory lane for guests of Thomson Safaris.

Serve with rice or flatbread!
Serves: 4

INGREDIENTS

• 1 onion
• 2 potatoes
• 1 large sweet potato
• 1 large carrot
• 1 cup button mushrooms
• 1 zucchini
• 1 butternut squash
• 2 fresh tomatoes
• 1 leek
• A handful of chopped parsley
• 3 Tbsp olive oil
• 1 cup coconut milk
• 1 cup water
• 3-4 garlic cloves
• ½ cup grated cashews
• ½ tsp cumin
• ½ tsp ground cardamom
• Salt & pepper to taste

INSTRUCTIONS

1. Peel the potatoes, sweet potato and butternut squash. Cut them into large cubes and set aside.
2. Chop the onion and all vegetables.
3. Heat olive oil in a large pot over medium-high heat, and cook chopped onions until golden brown. Add the chopped tomato and stir frequently, cooking for five minutes. Add potatoes, sweet potato, all vegetables and water. Salt and pepper to taste, then cook over low heat for 15 minutes.
4. Add coconut milk to the pot and let it simmer for 15 minutes. Don’t cover the pot with a lid!
5. Taste, then sprinkle with grated cashews. Garnish with chopped parsley and serve warm.