This sweet potato noodle soup is quick and nutritious with minimum ingredients but maximum taste.
3 x 350g bags prepared sweet potato and butternut squash
3 tbsp curry powder
2 x 400g cans coconut milk
2 smoked gammon steaks 1 nest dried medium egg noodles
Toss the veg with 2 tbsp sunflower oil and 2 tbsp curry powder in a roasting tin. Roast at 200C/180C fan/gas 6 for 30 mins. Blend the veg with the coconut milk and 100ml water, then season. Cook the noodles in boiling water for 2 mins.
Drain, chop and toss with 1 tbsp curry powder. Heat 2cm of oil in a frying pan. Fry the noodles for 11/2 mins until crunchy. Drain and add salt. Reheat the soup and top with noodles.