Recipe Instructions:
Ingredients
1 large potato (300g)
900g fresh or frozen garden peas (about 2lbs)
400ml full-fat coconut milk (from a can)
2 teaspoons dried mint (or a large handful of fresh garden mint)
1 teaspoon of sea salt
500ml spring (or filtered) water
Instructions
Chop potato (leave skin on) into small chunks.
Boil potato with salt, in a large cooking pot. Use enough water to just cover their tops, boiling until soft enough to pierce with a fork. This should take no more than 10 minutes.
Add frozen peas and bring back to the boil, adding the rest of the water.
Add the coconut milk, whilst the pot comes back to the boil.
If you wanted it even richer, then just add more coconut (or creamed coconut, if you have it). Yum!
Add mint.
Simmer for a few minutes once it has come back to the boil.
Blend thoroughly with a hand blender directly in the pan until nice and creamy, adding more water if the mixture is too thick for you. Use a jug blender if you prefer.
Variation:
Use a between 50g and 100g of creamed coconut (the sort that comes in solid 'block' form). Or used 200ml of coconut cream.
