Chop the leek finely, grate the garlic and ginger. Heat the oil in a large saucepan and add in the leek, garlic, ginger and ground coriander. Stir occasionally for 5 minutes over a medium heat until the leek has softened.
Meanwhile, peel and chop the sweet potatoes, and cut into 1 cm cubes. Roughly chop the cauliflower, removing any hard stem. Add both to the pan, and then pour in the vegetable stock. Bring to the boil and cover.
Simmer for 15 minutes, until the potatoes and cauliflower are tender. Blitz with a blender, stick blender or food processor until smooth. Return to the pan over a low-to=medium heat, add in the creamed coconut and stir until fully melted.
Chop the coriander and stir through. Serve with optional dried chilli flakes.
Recipe Notes
Freezes well. Cool and store for up to 3 months in the freezer. Defrost and then reheat until gently simmering for 2 minutes.