Well now that all the Holiday decorations and debris are put neatly back in their places for the next 11 months and the crew has weathered their first full day back to work. A nice warm, quick cooking soup sounds just perfect for this chilly night. This is a great go to recipe for our family. If you need it a little heartier you can brown some ground turkey or pork while you brown the onions and you’ll have a complete meal!
Ingredients
- 2 tbsp vegetable oil
- 2 red onions, finely sliced
- 2 cloves garlic, crushed
- 1 tsp curry powder
- 1/2 tsp dried chilli
- 1 tbsp brown mustard seeds
- 1 tsp ground turmeric seeds
- 1 can coconut milk
- 4 cups or one box of chicken or vegetable stock
- 1 can of chickpeas, drained and rinsed
- 1 bag of fresh spinach ( you can use frozen but the fresh is brighter in color)
- Indian bread or Tortillas
Method
- Heat the oil in a large saucepan over a medium heat. Add the onions and cook, stirring occasionally, for about 5 minutes. Reduce the heat to low, cover and continue to cook for a further 10 minutes, stirring occasionally. The onions should be a dark golden color and very soft. Add the garlic and cook for a further 2-3 minutes.
- Add the curry powder, chilli, mustard seeds and turmeric, and stir for 1-2 minutes, or until the spices release their flavor. Add the coconut milk, the stock and the chickpeas and bring to the boil. Reduce the heat a little and simmer for 10 minutes.
- Add the spinach and cook until wilted. Season to taste and serve with warm Indian bread or Tortillas.