Description
Discover how to make a flavorful curry soup with chickpeas and potatoes. This easy recipe is perfect for a cozy meal any day of the week.
Ingredients
- 2 tbsp vegetable oil (30 ml)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cinnamon (5 ml)
- 1 tsp ground cumin (5 ml)
- 1 tbsp curry powder (15 ml)
- 1/2 tsp crushed red pepper (optional) (2.5 ml)
- 2 carrots, peeled and finely diced
- 1-1 1/2 lb. (450-680 g) beef potatoes, diced
- 30 oz canned chickpeas, drained and rinsed (two cans, about 3 cups/720 ml)
- 14 oz canned coconut milk, preferably full-fat (one can/400 ml)
- 4 cups (960 ml) broth, chicken or vegetable
- salt to taste
- juice of one lime
- 1/4 cup (60 ml) chopped fresh cilantro (optional)
Instructions
- In a large, sturdy pot with a lid, such as a Dutch oven, heat vegetable oil over medium flame. Toss in the diced onions and cook gently on medium-low to low heat for 5-10 minutes, until they are softened, browned, and starting to caramelize. (This is an ideal moment to prepare the remaining ingredients.)
- Introduce the minced garlic, ground cinnamon, ground cumin, curry powder, and, if desired, the crushed red pepper. Mix the spices thoroughly with the onions and cook for roughly 1 minute, until the spices are aromatic and the garlic releases its fragrance.
- Incorporate the diced potatoes, carrots, and chickpeas that have been drained and rinsed. Stir to ensure the spices coat the vegetables and chickpeas. Add the broth and canned coconut milk to the pot. Increase the heat to high until it reaches a boil. Then, cover and let it simmer on low for 15-20 minutes, or until the potatoes are completely cooked (they should be very tender when pierced with a fork). Turn off the heat.
- If desired, you can slightly thicken the soup by using an immersion blender to briefly blend the soup directly in the pot, or by using a potato masher to crush some of the ingredients. Be cautious not to overdo it, as you want to retain whole pieces of potatoes and chickpeas.
- Mix in the fresh lime juice and the chopped cilantro, if you choose to use it. Season with salt according to your taste. Serve.
Notes
- For a more flavorful dish, opt for full-fat canned coconut milk.
- Adjust the amount of crushed red pepper to your preferred spice level.
- Ensure the potatoes are cooked until very tender before serving.
