1 large onion, chopped 2 large potatoes , chopped 2 large carrots , chopped 100 g button mushrooms, chopped ½ cup (60 g ) frozen peas 1 litre ( 4 cups ) vegetable stock 425 g can tomato puree ½ cup ( 125 ml ) coconut milk 2 teaspoon cooking oil 4 large cardamom pods , bruised 2 teaspoon coriander powder 1 teaspoon garammasala powder ½ teaspoon chilli powder 1 spring curry leaves 2 tablespoon lemon juice 2 tablespoon chopped coriander leaves
Salt and pepper to taste
1, Heat oil in a large pan ; fry onion and cardamom. Stirring , until onion is browned slightly .
2, Add ground spices , curry leaves , carrots, potatoes , tomato puree , stock and mushrooms . Simmer the heat, cover and cook for 15 minutes or until vegetables are tender.
3, Add lemon juice, coconut milk; then simmer , uncovered for 10 minutes. Add peas ; simmer, uncovered for 3 minutes or until the peas are tender. Just before serving stir in chopped coriander leaves and adjust seasoning.
Spicy Thai vegetable and noodle soup
Serves : 4
1 large carrot , cut into thin strips 1 courgette , cut into thin sticks 115 g head of broccoli, cut into florets 115 g soy bean sprouts 1 litre vegetable stock 2 tablespoon vegetable oil 1 onion , sliced 2 garlic cloves , chopped finely 400 ml coconut milk 3-4 tablespoon Thai soy sauce 2 tablespoon Thai red curry paste 55 g wide rice noodles 4 tablespoon chopped coriander leaves
1, Heat the oil in a wok or large frying pan and stir – fry onion and garlic for 2-3 minutes or till get light brown colour. Add the carrot , courgette and broccoli and stir- fry for 3 - 4 minutes, until just tender.
2, Pour in the stock and coconut milk and bring to the boil . Add the soy sauce , curry paste and rice noodles , until the noodles have swelled. Stir in the beansprouts and coriander and serve immediately.