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Indian curry vegetable and chickpea soup

by anna on September 27, 2019 Comments Off on Indian curry vegetable and chickpea soup

Adapted from: https://www.healthyfoodguide.com.au

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Indian curry vegetable and chickpea soup
Vegetable soup
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Rating: 0
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Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Vegetable soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Spray a large saucepan with oil and set over a medium heat. Sauté onion for 3 minutes, or until softened. Add garlic, carrot, sweet potato and zucchini; cook, stirring occasionally, for 5 minutes, or until vegetables are hot.
  2. Stir in curry paste; cook, stirring, for 1 minute, or until fragrant. Stir in tomatoes, stock and 2 cups of water; cover and bring to the boil. Reduce heat. Partially cover; simmer, stirring occasionally, for 25 minutes. Stir through the chickpeas and simmer for 10 minutes, or until vegetables are tender.
  3. Stir through coriander. Ladle soup into bowls; top each with a dollop of yoghurt and extra coriander leaves.
annaIndian curry vegetable and chickpea soup

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