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Indian Soup

60 minutesi
30 minutes
4 people
medium difficulty
average cost
Butter 30gr Tumeric 1 tablespoon 
Mild Curry  1 tablespoon Gram Masala 1 tablespoon 
Cloves 4 garlic chopped Ginger 1 tablespoon grated
Chili 1 tablespoon Potatoes 4 medium
Sweet potatoes 2 medium Rape 2 medium
Pastinacca 1 Squash butternut 1 medium
Zucchini 4 medium Peas shelled 400gr
Vegetable stock 1lt Coconut Milk 400ml
Salt e pepper q.b.

Ideal product

How to cook it

Melt the butter, then add the turmeric, garlic, curry powder , garam masala , ginger and chilli. Fry the spices until they give off their aroma completely .
In the meantime, peel and chop all vegetables except zucchini, and cut into slices , and peas . Add the chopped vegetables to the spice mixture , then pour the broth. Bring mixture to a boil .
Let simmer for 45 minutes until the vegetables are well cooked . Add the coconut milk , zucchini and peas.
Let it cook for another 15 minutes. Add salt to taste and papate . Garnish the soup with coriander and serve accompanied with naan ( Indian bread ) toasted in the oven and cucumber yoghurt .

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