Curried Coconut Cauliflower Soup
Ingredients
- 3 tbsp light oil
- 1 tbsp black mustard seeds
- 1 medium Onion chopped
- 1 sweet pepper diced
- 2 tbsp Moghul Curry (or 2-3 tsp Tobago Habanero Curry if you like heat)
- 1 tsp Turmeric
- 1 tbsp fresh ginger minced
- 6-10 garlic cloves minced
- 1 tbsp soy sauce
- 1 medium Potato in small cubes
- 2.5 cups Water or Stock
- 1 medium Cauliflower cut in small florets (about 3-4 cups)
- 1 can Coconut Milk
- 1 cup fresh or frozen peas
- Small bunch cilantro chopped
- Salt to taste
- Squeeze of lemon to finish
- Scallions or cilantro for garnish
Instructions
- Heat oil in a saucepan over medium heat3 tbsp light oil
- Sauté the mustard seeds for a minute or 2 until they start to pop.1 tbsp black mustard seeds
- Add onion and pepper, sauté for 3 minutes.1 medium Onion, 1 sweet pepper
- Add Moghul Curry (or HOT Tobago Habanero Curry), turmeric and salt to taste. Cook for 1-2 minutes.2 tbsp Moghul Curry, 1 tsp Turmeric
- Add ginger and garlic, sauté for 1 minute.1 tbsp fresh ginger, 6-10 garlic cloves
- Add soy sauce and potatoes, cook for 2 minutes.1 tbsp soy sauce, 1 medium Potato
- Add stock or water and cauliflower. bring to a boil.2.5 cups Water or Stock, 1 medium Cauliflower
- Reduce heat, cover and simmer until cauliflower is tender.
- At this point you can whir the soup with a hand blender to make it smooth or leave it a bit textured.
- Return soup to pot, bring back to a simmer. Stir in coconut milk, half the cilantro and the peas and cook on low heat for about 5 minutes, stirring regularly.1 can Coconut Milk, Small bunch cilantro, 1 cup fresh or frozen peas
- Adjust salt and finish with a squeeze of lemon.Salt to taste, Squeeze of lemon to finish
- Garnish with scallions or cilantro.Scallions or cilantro for garnish
Categories: India & South Asia, Medium, Moghul Curry, Soups, Tobago Habanero Curry, Vegetarian
Buy Spices Used: Moghul CurryTobago Habanero Curry
