Curry Purple Potato and Cauliflower Soup. V. GF.

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I’ve honestly come to the conclusion that my Sunday suppers have seriously transitioned from Italian to Indian cuisine lately.  I’m obsessed with curry and vegetables.  I cannot get enough.  Plus everyone will happily eat it so it makes my life, admittedly, so much easier.  After picking up a huge head of cauliflower and beautiful purple baby potatoes at the farmer’s market on Saturday – I knew they would be critical to my curry creation this week.  I hope you all love Indian food as much as I do.


It’s Monday again and Easter is this weekend.  I made this recipe enough for plenty of leftovers.  Perfect for lunch or quick dinners on the fly.  I know I’m personally not ready for Easter, gifts, flowers, dresses and everything that goes into traveling and prepping ahead of time.  Thankfully I won’t be stressing dinner too much this week as this is a good fall-back.

Ingredients:

1 large head of cauliflower, washed and cut into florets
1 quart of purple potatoes, washed and quartered
Salt
1 yellow onion, diced
6 cloves of garlic, minced
2 inch nub of ginger, peeled and grated
1 tablespoon of ground cumin
2 teaspoons of curry powder (yellow)
1 teaspoon garam masala
1/4 teaspoon cardamom
1/4 teaspoon red pepper flakes
1 -28 ounce can of crushed tomatoes (I used organic, fire roasted)
4 cups of vegetable stock
1 can of chickpeas, drained
1 can (14 oz.) low fat coconut milk
Cilantro for topping

Directions:

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Place the cut potatoes and cauliflower florets into a large Dutch oven or stock pot and add 10 cups of salted (2 teaspoons per 5 cups) cold water to it.  It should be enough to almost cover the veggies.  Bring that to a rapid boil then drain in a colander reserving the veggies.
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Then into your empty stock pot, add a few drizzles of olive oil and get that nice and hot.  Add your onions, garlic and ginger.  Cook for about 6-8 minutes or until softened, stirring often.

Add your spices from cumin through red pepper flakes and give that a good stir.  I cooked that for about 2 minutes then add the tomatoes, chickpeas and broth.  Give that all a good stir and add a pinch or two of salt.
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Then add your cauliflower and potatoes.  Bring that to a boil, stirring often.  Then add the coconut milk and taste.  Adjust the seasoning if needed.  I kept salting throughout each step.  Lower the temp to a very low simmer and serve when you desire.  I served over cooked brown rice but that’s optional.  Top with cilantro leaves (I also added some thinly sliced jalapeños).
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fitness_update

I finished last week 70.5 miles.  I’m very excited, proud and astounded all at the same time.  I’ve been working really hard on my mileage and dealing pretty well with the fatigue.  I did manage to get two double-digit hour sleeps in over the weekend.  This is a new week and a new focus.  I have a lofty goal I’m desperately trying to reach of for the end of the month so we shall see how that plays out along with life, Easter, traveling and the regular day-to-day drama.

Sunday: 15.2 miles (Bill did 13.7 of them with me)
Monday: I had a very early run (4a) thanks to an 8a meeting – managed to get 13.4 miles in

That’s it from here.  Just got back from the windiest dog walk ever and need to go thaw.  :)Happy Spring!

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— Knead to Cook

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