Monday, March 8, 2010

curry coconut soup with chickpeas and veggies

hey fools,
i made this yesterday whilst in a post-drunk, pre-drunk daze and it was amazing. warm, comforting, interesting -- all that you could want out of a homemade hangover dish.

die zulaten:
  • 2 tablespoons canola oil
  • 1 medium onion (about 6 ounces), chopped
  • 1 medium red bell pepper (about 6 ounces), chopped
  • 1 jalapeño chili, seeded and finely chopped
  • 2 large cloves garlic, finely chopped
  • 2 cups vegetable broth
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 cup chopped tomatoes, seeded and peeled, fresh or canned
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • 1 (14-ounce) can light coconut milk
  • 3/4 cup cooked white or brown rice
  • 2 tablespoons chopped fresh cilantro or parsley
das kochrezept:

Heat the oil over medium heat.
Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. [Note: I think if you wanted to "veg it up" you could also totally add more veggies.]
Add the garlic and cook, stirring constantly, 1 minute. [Note 2: I had no garlic and substituted ginger, which I thought was really good.]
Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat.
Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes.
Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes.
Eat.

1 comment:

beeks said...

cool poster! (and german stuff). yum.