Cauliflower, Potato and Mushroom Curry
Slow Cooker Recipe
1 large onion, chopped
2 cloves garlic, minced
1/2 inch piece ginger, minced
1/4 pound mushrooms, sliced
1 head cauliflower,cut into small florets
1 potato, diced
1 – 14 ounce can chickpeas, drained and rinsed
3/4 cup coconut milk
2 ts cumin
2 ts curry
1 TB thyme
1/2 ts coriander
2 ts tumeric
1/4 ts cayenne pepper
Salt and pepper, to taste
Cilantro, optional, to garnish
1. Boil potato and cauliflower in water until just tender.
2. Set Crock pot to low. Add chickpeas, spices, coconut milk, and steamed potato and cauliflower.
3. Saute onion for five minutes, or until translucent. Add the garlic and ginger; cook for two minutes. Add mushrooms and cook until tender. Add this mixture to the crock pot.
4. Cook on LOW at least 1 hour, no more than 3 hours.
5. Serve over rice or by itself.
This soup tastes gourmet, but is really simple to make. I always make it when I don’t know what to do with my carrots or when I just want something warm and simple for dinner.
Carrot Curry Soup
Calories per serving = 140
Fat per serving = 7 grams
Carbohydrates = 45 grams
Cholesterol per serving = 15 mg
Sodium per serving = 586 mg
45 minutes to make from start to finish
2 TB butter
1 onion, chopped
8 carrots, peeled and sliced
4 cups chicken stock (up to 6 cups)
1 1/2 TB curry powder
1/2 ts ground cayenne pepper
1/8 ts salt
1. Preheat medium pot over medium high heat.
2. Melt butter in pot; when butter is melted add onions and saute for 3 minutes. Then add carrots and saute 5 minutes.
3. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot.
4. Bring to a boil, cover and cook until carrots are very tender, about 20 minutes.
Easiest option for blending:
After turning stove off carefully place hand blender into medium soup pot. Pulse until soup is smooth and creamy. (Should be pretty thick).
Another option for blending:
Place pot on a trivet next to food processor.
Process soup in the food processor 2 or 3 small batches until soup is smooth and carrots are fully pureed.
Transfer processed soup into a large bowl as you work to make room for more soup in the food processor.
If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency.