Added June 29, 2015: This recipe is just as delicious if you substitute the 2 potatoes with 4 cups of cubed sweet potato (about 1 medium sweet potato). You can easily make this in the Instant Pot. Follow the recipe as written, using the "saute" feature to saute the onions, garlic, ginger and to toast the spices. Add the the tomatoes and mix well. "Cancel" the saute and add in the vegetables (minus the peas and kale leaves), beans, sweet potatoes (or potatoes), and water. Close the lid, set the pressure vent to sealing and cook on "manual" at high pressure for 10 minutes. Release the pressure after 10 minutes. Add the peas and garam masala. Stir to mix. Add the kale leaves, cover the pot with a lid and let sit for 5 minutes. Stir in chopped cilantro to taste and serve.
Curried Potato Soup
makes 6 generous servings
1 small onion, diced
2 cloves garlic, minced
1 inch ginger, peeled and minced
1/4 teaspoon red pepper flakes
1/4 teaspoon turmeric
1 teaspoon ground cumin
2 teaspoons ground coriander
1-14 ounce can diced tomatoes
2 cups cooked chick peas, or 1-15 or 19 ounce can of chick peas,
drained and rinsed
2 large russet potatoes, washed and cubed
2 carrots, peeled and diced
6 cups water
1 cup frozen peas
1/2 bunch kale, washed, ribs removed and leaves cut into ribbons
1/2 teaspoon garam masala
Cilantro to taste, chopped
| When the onions are ready, add the garlic and ginger. Saute very briefly, just until aromatic, as garlic and ginger will stick to the pan. Add the red pepper flakes and toast them briefly, too. Then add the rest of the spices except the garam masala. Stir together with the other ingredients in the pot and, again, toast briefly, until the spices are aromatic. |
So yummy. I ate two big bowls for lunch.
Do you love curry, too?
Leave me a comment about your favourite curry dish.
Beans and Rice