Curry Soup
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.
To 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.
