• 1 tbsp oil
• 1 onion,chopped
• 2 tbsp red curry paste
• 1 tbsp grated fresh ginger
• Fresh coriander to taste
• 1 kg orange kumara, peeled and cut into chunks
• 1 litre of vegetable stock
• 1 cup of water
• 1 tbsp soya sauce
• 1 tbsp lime juice
• 2 tsp palm sugar or brown sugar
• ¾ cup coconut yoghurt

Heat the oil in a large saucepan and cook the onion. Then stir in the curry paste, ginger and coriander. Cook until fragrant. Add in the kumara, stock and water and bring to the boil. Reduce the heat and cook until the kumara is tender. Let the soup stand for 10 minutes and then blend. Add in the rest of the ingredients and season to taste.

Ladle the soup into bowls and serve with crispy shallots and lime wedges. Yum!

• 500 g pork fillet
• Carrot, red onion, bean sprouts, snow peas, cabbage, fresh coriander, fresh red chilli, fresh ginger
• Dressing-
• 3 tbsp sesame oil
• 3 tsps soy sauce
• 2 tsp honey
• 1 tsp crushed garlic

Prepare the vegetables, herbs and ginger slicing finely and setting aside while you cook the pork.

Heat the oil in a pan and cook the pork for 2-3 minutes until just cooked through. Rest for 5 minutes and then slice across the grain.

Combine all the ingredients for the dressing and then toss the salad, meat and dressing to combine.

A squeeze of fresh lime juice just before serving will add an extra zing!