Indian Style Curry Soup
Indian Style Curry Soup
6-8 servings
11 hours 1 hr prep
5-6 cups cubed eggplants (1/2 inch cubes)
3 cups cubed red potatoes (1-inch pieces)
2 cups chopped tomatoes (or 14.5 oz can tomatoes, cut up)
1 (15 ounce) can garbanzo beans, rinsed and drained
1 tablespoon grated fresh ginger
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons ground coriander
1 teaspoon curry
1/4 teaspoon pepper
4 cups vegetable broth
2 tablespoons snipped fresh cilantro
~ In a 6-quart slow cooker, mix together the eggplant, potatoes, tomatoes (if using canned, include the liquid), and garbanzo beans.
~ Sprinkle the ginger, mustard seeds, coriander, curry powder, and pepper over the vegetables.
~ Pour the broth over all.
~ Cover and cook on LOW for 8-10 hours; adjust seasoning to taste.
Ladle into individual soup bowls and sprinkle with cilantro.
6-8 servings
11 hours 1 hr prep
5-6 cups cubed eggplants (1/2 inch cubes)
3 cups cubed red potatoes (1-inch pieces)
2 cups chopped tomatoes (or 14.5 oz can tomatoes, cut up)
1 (15 ounce) can garbanzo beans, rinsed and drained
1 tablespoon grated fresh ginger
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons ground coriander
1 teaspoon curry
1/4 teaspoon pepper
4 cups vegetable broth
2 tablespoons snipped fresh cilantro
~ In a 6-quart slow cooker, mix together the eggplant, potatoes, tomatoes (if using canned, include the liquid), and garbanzo beans.
~ Sprinkle the ginger, mustard seeds, coriander, curry powder, and pepper over the vegetables.
~ Pour the broth over all.
~ Cover and cook on LOW for 8-10 hours; adjust seasoning to taste.
Ladle into individual soup bowls and sprinkle with cilantro.