Saturday, June 9, 2012

Curried Potato And Cauliflower Soup


You’ll need:

olive or other vegetable oil for frying
2 medium-sized potatoes, about 400g
One small head of cauliflower, about 350g when leaves and stalk removed
1 medium-sized onion, around 150g, finely chopped
2 large cloves garlic, finely chopped
1 tblsp finely chopped fresh ginger
1 small fresh green chili, very finely chopped
1 tsp ground cumin
1 tsp ground coriander
0.5 tsp turmeric
0.25 tsp ground cardamom
1x400g tin tomatoes
1x400g tin coconut milk
1.5 tsp salt
2 tsp sugar
1.5 tblsp lime juice
1 tsp garam masala
To garnish:
50g cashew nuts, roasted and chopped roughly
3-4 tblsp chopped fresh coriander
You’ll also need:
A food processor or blender if you want a puréed soup – an immersion blender is handiest.

The Steps:
  • If you have raw cashew nuts and need to roast them, then preheat your oven to about 150C, spread the nuts on a baking tray and roast for around 10 minutes or until they have browned lightly.
  • Scrub the potatoes and, leaving the skin on, chop into approx 1cm cubes. Wash the cauliflower and break into small florets.
  • Place a large, heavy saucepan over a medium heat, add enough oil to coat the pan. When hot, add the onions and garlic. Stir and fry for around 4 minutes, until softened but not browned.
  • Add the ginger and green chili and stir and fry for about a minute more.
  • Add the cumin, coriander, turmeric and cardamom, stir briefly, then add the potatoes, tinned tomatoes, coconut milk, salt, sugar and lime juice. Stir to mix, then bring to the boil, cover and simmer for about 10 minutes.
  • Add the cauliflower florets and, if necessary, a small amount of water so that the cauliflower is almost covered with liquid, bring back to the boil and simmer for another 20-25 minutes, until the vegetables are tender.
  • Stir in the garam masala and cook for a couple of minutes more.
  • You can serve as is, as a curry or chunky soup or blend it, using a food processor or blender – it’ll be very thick, so thin it out to your desired consistency with additional boiling water.
  • Serve topped with chopped, roasted cashews and chopped fresh coriander and along with warm breads.

The Variations:
If you’re keeping this chunky, curry style, you could certainly throw in some other veg, like fresh or frozen peas or some french beans, towards the end of cooking.

The Results:
Hearty, dinner-sized portions for 4, smaller portions for around 6

Source: www.thedailyspud.com

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