2 tbl veg oil
1 head cauliflower, cut up
1 carrot, peeled and sliced
2-4 slices fresh jalapeno (optional)
1 small onion
5 cloves garlic
1 tbl curry powder
2 tea ground cumin
1 tea ground ginger
14 oz tomato sauce
2 1/2 cups veg broth
2 tea salt
1 tea pepper
14 oz canned coconut milk
1lemon, juiced
chopped cilantro or parsley
- Heat a medium non stick saucepan or wok over high heat, add 1 tablespoon oil and stir-fry the cauliflower, half of the onion, and jalapeno until florets start to lightly brown. Stir or swirl the pan occasionally.
- Add the remaining oil, reduce heat to medium, and sweat onion for about 3 minutes and then cook garlic for about 1 minute, stirring now and then. Do not let brown!
- Stir in the curry, cumin, ginger for about 10 seconds. Then, stir in the tomato sauce and broth, salt and pepper. Increase heat to medium-high and bring to a boil. Next, reduce heat to medium-low, cover, and let simmer for about 8-10 minutes.
- Carefully transfer soup to a blender and blend until smooth. Pour soup back into the pan, add the other half of the sliced carrot, stir in coconut milk, and let cook for about 3 minutes or so. Remove from the heat, and stir in the lemon juice. Serve with chopped parsley/cilantro while hot.
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