Ingredients
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1 large onion, chopped
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1 tablespoon ground cumin
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1 teaspoon coriander powder
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2 teaspoons garam masala (Indian spice blend)
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2 cans chickpea flour
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1 cup water
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1/2 cup coconut milk
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1 1/2 pounds carrots, peeled and sliced thin
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1 pound green beans, trimmed and cut crosswise into 1/2-inch pieces
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1 pound zucchini, sliced into 1/2-inch thick rounds
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1 bunch kale, chopped
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1/2 pound cabbage, shredded
Directions
Subtitle: A Spicy, Hearty, and Flavorful Recipe
Description: This recipe is a fusion of different Ethiopian vegetables and spices, creating a hearty and satisfying curry that will transport you right into the heart of Africa!
Ingredients:
1 large onion, chopped
1 tablespoon ground cumin
1 teaspoon coriander powder
2 teaspoons garam masala (Indian spice blend)
2 cans chickpea flour
1 cup water
1/2 cup coconut milk
1 1/2 pounds carrots, peeled and sliced thin
1 pound green beans, trimmed and cut crosswise into 1/2-inch pieces
1 pound zucchini, sliced into 1/2-inch thick rounds
1 bunch kale, chopped
1/2 pound cabbage, shredded
Instructions:
1. Sauté the onions in a large pot over medium heat until translucent. Add all of the dry seasoning, stirring well, and cook until fragrant, about 1 minute. Stir in the chickpea flour and mix well.
2. Gradually whisk in the water while stirring continuously until most of the lumps have been incorporated, but do not let any of the flour clump together.
3. Bring the mixture to a simmer, reduce the heat to low, and cover partially. Cook gently for 15 minutes, stirring occasionally.
4. Remove from the heat, and puree using a food processor or blender until smooth. Return the puree to the pot, and reheat gently over low heat.
5. Meanwhile, steam or boil the vegetables separately in salted water until just tender; they should still retain their bite. Drain thoroughly before adding them to the soup.
6. To assemble the curry, combine the pureed soup, vegetables, coconut milk, and optional extras such as fresh herbs or nuts. Season with salt and pepper to taste. Serve immediately or allow to cool and refrigerate for up to one week.
Direction:
Cook the onion and dry spices first. Then, gradually whisk in the water, making sure there are no lumps left. Simmer until the desired consistency is reached. Puree the soup and return to the pot. Steam the vegetables separately and add to the curry. Assemble the final curry by combining the pureed soup, vegetables, coconut milk, and other ingredients. Season and serve immediately or store in the fridge for up to one week.
Note: The amount of chickpea flour used may need adjusting depending on how much liquid is available during the cooking process. If the soup seems too thick, simply strain through a fine mesh strainer or use a ladle to remove excess solids from the top surface.
Servings: 4 adult servings
Difficulty Level: Moderately easy
Nutrition Information:
Per serving:
Calories: 270
Total Fat: 4 grams
Saturated Fat: 1 gram
Cholesterol: 0 milligrams
Sodium: 110 milligrams
Potassium: 510 milligrams
Total Carbohydrate: 35 grams
Dietary Fiber: 12 grams
Sugars: 0 grams
Protein: 9 grams
Total Time Needed: Approximately 3 hours, including preparation and cooking time.
Steps
|
1
Done
|
Sauté the onions in a large pot over medium heat until translucent. Add all of the dry seasoning, stirring well, and cook until fragrant, about 1 minute. Stir in the chickpea flour and mix well. |
|
2
Done
|
Gradually whisk in the water while stirring continuously until most of the lumps have been incorporated, but do not let any of the flour clump together. |
|
3
Done
|
Bring the mixture to a simmer, reduce the heat to low, and cover partially. Cook gently for 15 minutes, stirring occasionally. |
|
4
Done
|
Remove from the heat, and puree using a food processor or blender until smooth. Return the puree to the pot, and reheat gently over low heat. |
|
5
Done
|
Meanwhile, steam or boil the vegetables separately in salted water until just tender; they should still retain their bite. Drain thoroughly before adding them to the soup. |
|
6
Done
|
To assemble the curry, combine the pureed soup, vegetables, coconut milk, and optional extras such as fresh herbs or nuts. Season with salt and pepper to taste. Serve immediately or allow to cool and refrigerate for up to one week. |
