Curry Soup

Apr. 3rd, 2012 11:12 am
[personal profile] mallt

Dice carrots, onions & celery, cook gently until soft (I used olive oil).
Add minced fresh root ginger, garlic & spices (I used whole coriander seeds, cumin (would have used whole if I had any!), Garam Masala, Madras and Curry Dip spice mixes from Epicure Selections - http://www.epicureselections.com/en/).
Add stock (I used vegetable as I’m doing the veggie thing right now but chicken would work too) & cubed sweet potato. I cooked them for 10 mins.
Add quinoa & extra stock/water, I added ½ cup quinoa so I added 1 cup of water. Cook for 15 mins if it looks like the quinoa is absorbing too much liquid add more.
T
o add chicken, I’d cube it, add it once the veggies are mostly cooked, brown it & get it mostly cooked before adding the stock... I’ve made a squash & chicken curry this way with less water.

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January 2015

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