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ISLAND COOKING

Whisk your tastebuds away to Mauritius and the Indian ocean with three irresistible recipes

Creamy sweet potato soup

The flavours in this heartwarming soup are a match made in the tropics. The cayenne pepper offers pleasing heat, the ginger adds a note of spice and the coconut milk lends mellow creaminess, but the sweet potato is the star of the show. It’s an important crop in Comoros; the island’s native potatoes are ‘Katuna’ (with red skin and yellow flesh) and ‘Zora’ (with yellow skin and white flesh). They are boiled, mashed, fried and ground into a flour to make cakes and even used to break fasting during the religious month of Ramadan.

By Selina Periampillai

Serves 2 | Prep 10 mins | Cook 25 mins | Calories 722 (per serving)

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - One Pot Feb 2020
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About Vegan Food & Living Magazine

In the February issue of Vegan Food & Living you will find 75 plant-based recipes including easy one pot meals for no-fuss comfort cooking, delicious weekend recipes to share with your friends, and pizzas you can make from scratch. Find out which products our panel thought were the best in our Vegan Food & Living Product Awards, learn to cook healthy midweek meals with BOSH! and get the best vegan baking hacks from Sara Kidd. Read the inspiring stories about the struggles and resolutions on the path to veganism and learn what you should be eating for a healthier gut from College of Naturopathic Medicine lecturer, Gemma Hurditch. Charlotte Willis also investigates what the vegan community can do about revert-vegans and how to react if your loved one stops being vegan.