This recipe is my own creation and is prepared each time with different vegetables that I have in the house. It is quick to prepare and ideal for the cold season, but can be enjoyed at any time. Have fun preparing it!
Ingredients
Base of the soup:
400 ml coconut milk
1 teaspoon paprika powder (sweet or hot)
1 teaspoon ginger (or 1 fingertip of fresh ginger)
1 teaspoon curry powder
1 teaspoon mustard seeds
1 teaspoon turmeric
1 teaspoon caraway seeds
2 cloves of garlic
2 - 3 tablespoons of safflower oil
Water
1 tablespoon broth
Used for this stew:
1 large sweet potato
1 cup beluga lentils, best pre-cooked (colors the coconut milk a lot)
1 jar of chickpeas
1 zucchini
Preparation:
1. Cut the vegetables into bite-sized cubes and drain the juice from the chickpeas.
2. Add the oil, ginger, garlic, mustard seeds and cumin to a large saucepan and sauté over low heat.
3. Add the vegetables and the remaining spices. Mix everything together and sauté for about 1 minute.
4. Deglaze the vegetables with coconut milk, add the stock and pour enough water into the pot so that the vegetables are just barely visible.
5. Let everything simmer until the hardest vegetables are cooked.
Enjoy it!
Nina & Nadia
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