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Ingredients Jump to Instructions ↓

  1. 44 1/37 ml grapeseed oil

  2. 236 1/29 ml onion , chopped

  3. 4.92 ml gingerroot , crushed and minced

  4. 2 clove garlic , minced

  5. 4.92 ml coriander seed, ground

  6. 9.85 ml cumin seeds , ground

  7. 680 1/38 g green tomatoes , seeded and chopped

  8. 1 medium green bell pepper , seeded and chopped

  9. 1 red chili pepper , seeded and chopped

  10. 226.79 g potato , peeled and chopped

  11. 473.18 ml chicken stock

  12. 14.79 ml palm sugar or 14.79 ml light brown sugar

  13. 118 1/59 ml skim milk

  14. 2.46 ml salt

  15. 59.14 ml nonfat yogurt

  16. 59.14 ml dry-roasted cashews , unsalted

  17. 14.79 ml cilantro leaf , whole

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large heavy pot over medium heat.

  2. Add the onions, garlic, ginger, coriander and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes.

  3. Add the tomatoes, pepper, potatoes, broth, chili pepper and sugar.

  4. Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes.

  5. Purée the soup in batches in a blender or food processor (the blender will give you a smoother purée).

  6. Return the soup to a pot and add the milk and salt.

  7. Heat to a simmer.

  8. Serve garnished with a dollop of yogurt, cashews, and cilantro leaves.

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