I have a confession to make—I could eat curry everyday. Give me some Indian dahl with some basmati rice, and I am instantly transported to my my happy place. I also happen to love my carbs so rice makes me happy just looking at it. The problem is that eating rice everyday isn’t the best idea for me, so I had to come up with a new plan.
The solution: This recipe. Curry? Yes. And Cauliflower instead of rice. Done.
This soup has become one of my favorite comfort foods. The ultimate Chickfood. I like to make it often in the fall and colder months and curl up in a big blankie with my bowl of soup to binge watch a period piece on Amazon. With a little heat from the jalapeño pepper and extra veggies like kale, tomatoes, and chickpeas what else could a girl or boy ask for?
So, let’s get into the recipe, shall we? In this recipe I am using a Pressure Cooker, which is a favorite kitchen gadget of mine when I am short on time. But you can also make it on the stove top.
This soup is:
coco to cali curry soup
Yield 6-8 servings
- 2 tablespoons grape seed oil
- 1 teaspoon cumin seeds
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala simply organic garam masala
- 1 teaspoon kosher salt
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 teaspoons ginger paste or fresh ginger, minced
- 1 jalapeno, seeds removed, diced
- 3 ripe tomatoes cut, cut into thirds
- 1 head of cauliflower, cut into bite-sized pieces
- 5 cups vegetable broth
- 1 can full fat coconut milk
- 3 16oz-cans chickpeas, or 4 cups of cooked chickpeas
- 1 cup chopped kale, stems removed
- 2 limes, juiced
- fresh cilantro for garnish
- WASH & PREP. Measure out herbs and spices and wash and prepare all vegetables.
- PREPARE. Get your Mise en place ("Everything in place") ready.
- COMBINE. Combine the cumin powder, coriander, turmeric, and garam masala in small bowl as they will be added to the recipe at the same time.
- PRESSURE COOK. Add grape seed oil to pressure cooker pot and set to "SAUTE" setting on low and let it warm up. When it's warm (about 2-3 minutes), add cumin seeds and let simmer. When the cumin seeds begin to make a popping noise, add onions and saute until translucent. Once onions are translucent, add garlic and saute until it becomes fragrant (1-2 minutes). Finally, add ginger paste and jalapeño and saute another minute. Remember that the lid of the pressure cooker is not on during all of this.
- VEGETABLES. Add tomatoes and remaining spices and stir to combine. With a fork or spoon start to mash the tomatoes until they break down. Once the tomatoes are well-blended with onions and spices, add cauliflower and stir. Chickpeas & kale will be added later.
- BROTH. Add vegetable broth and coconut milk, then stir.
- SET TIMER. Change settings on pressure cooker (I use the insta pot) to "PRESSURE COOKING" setting. Set it on high pressure. Set timer for 15 minutes. Seal the lid and the cooker will start. It takes about 5-8 minutes to build enough pressure for the timer to start.
- RELEASE. When your timer goes off it is time to release the pressure by turning the small spout on top to the left. A lot of steam will be released so make sure it is not close to any wood cabinets that you would not want to get moisture on. Also, keep your hands and face away when turning the spout to release the steam. Once it is finished releasing all the air, the pressure nob on top will go down and you can now open the lid. Again, open the lid away from you to avoid burns from the hot condensation in lid.
- ADD CHICKPEAS & KALE. I like to add the chickpeas after everything else has been cooked so that they hold their shape. Stir in kale last and let set a few minutes to soften the kale.
- ADJUST SEASONINGS. Time to taste and adjust seasonings to your liking. I usually add salt and pepper.
- GARNISH. Add a squeeze of fresh lime juice to each bowl and garnish with fresh cilantro.
- SERVE and ENJOY!
ADDITIONAL SPICES. I often use additional spices in this recipe. For this recipe I wanted to keep it simple with spices and herbs you most likely already have in your cupboard. I often use ground Hing (asafetida), black mustard seed, and dried curry leaf. I purchase them on Amazon or at my nearby Indian food store. All these items can be found in my amazon store under pantry items: http://www.chickfoodtv.com/product-category/pantry/
Courses Dinner, Lunch. Side