Yields 4 to 6 servings
A couple of years ago, my dear friend Gretchen shared a similar curry soup recipe with me. Over the years, I’ve tweaked it following my own tips (like the kind you’ll find throughout the book), and it’s evolved into a mainstay. I love that every ingredient is interchangeable. You can replace the rice with couscous or quinoa, throw in whatever veggies you’ve got on hand, and mix up the spice level to suit your palate. Below is my favorite version.
Ingredients:
1 tablespoon canola or vegetable oil (or 3 tablespoons water)
¾ cup diced red, white, or yellow onion (about 1 small onion)
1½ teaspoons minced garlic (about 3 small cloves)
1 cup diced green or red bell pepper (about 1 medium bell pepper)
1 (14.5-ounce) can diced tomatoes with their juices
1 (15-ounce) can chickpeas, drained and rinsed
4 cups water and 2 vegetable bouillon cubes, or 4 cups vegetable broth
1½ teaspoons ground cumin
2½ teaspoons curry powder
1 (13.5-ounce) can full-fat coconut milk
½ cup cooked brown rice (see page 226)
Salt and pepper, to taste
Optional Toppings:
Red chili flakes
Minced cilantro
Directions:
1. In a large pot, heat the oil (or water) over medium heat.
2. Add the onion, garlic, and bell pepper. Cook, stirring occasionally, for 5 minutes or until the veggies are tender.
3. Add the tomatoes, chickpeas, water and bouillon cubes (or broth), cumin, and curry powder. Bring to a boil. Reduce the heat to low and simmer gently, stirring occasionally, for 10 minutes.
4. Add the coconut milk and brown rice and cook for 5 minutes, stirring occasionally.
5. Add salt and pepper.
TONI’S TIPS:
>>This works great in the pressure cooker. Throw everything but the coconut milk and rice (and skip the oil) into the pressure cooker and cook on high pressure for 4 minutes. Then continue to step 4.
TESTERS’ TIPS:
>>“Try adding kale for some color and texture. I also recommend adding sliced mushrooms.” —Cathy B. from Columbia, MD
MY TIPS:
