This creamy delicious soup can be served either as an appetizer or as a hearty meal. The subtle sweetness of the coconut milk blends
smoothly with our aromatic Moghul Curry creating an intoxicating flavor.
Ingredients:
3 tbsp light oil
1 tbsp black mustard seeds
1 medium onion, chopped
1 sweet pepper cubed
1 tbsp minced fresh ginger
6-10 cloves garlic, minced
1 tbsp soya sauce
1 medium potato in small cubes
2-2 1/2 cups water or stock
3/4 of a medium cauliflower in small florets (2-3 cups)
2 tbsp Moghul Curry
1 tsp turmeric
14 oz can coconut milk
3/4 cup fresh or frozen peas
cilantro, small bunch chopped
yogurt (optional)
salt to taste
Method:
Sauté the mustard seeds, onion, pepper, ginger and garlic in the oil until the onion is translucent. Stir in the soya sauce and potatoes, add the water and bring to a light boil. Add the cauliflower, Moghul Curry, and turmeric, reduce heat and simmer until vegetables are cooked. Blend until smooth. Stir in coconut milk, half the cilantro and the peas and cook on low heat for about 5 minutes, stirring regularly. Garnish each bowl wi
th a dollop of yogurt and a sprinkling of cilantro.
Serves 6.