Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Curry Pumpkin Soup
Ingredients
- 1 tablespoon unsalted butter
- 1 1/2 cups roughly chopped yellow onion
- 2 cloves (about 2 teaspoons) garlic, minced
- 2 teaspoons fresh ginger, minced
- 1 1/2 teaspoons curry powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Small pinch cinnamon
- 1 teaspoon kosher salt, plus more to taste
- 4 cups low sodium chicken stock or vegetable stock
- 2 bay leaves
- 2 (15-ounce) cans 100% pumpkin or 3 1/2 cups homemade pumpkin purée (see recipe notes)
- 1 cup water
- 3 tablespoons heavy cream
- 1/8 teaspoon black pepper
- Yogurt, for garnish
- Toasted pumpkin seeds, for garnish
Organization Tags
Tags easily organize your Recipe Library
Comments
Suggested Recipes
Slow Cooker Lamb Curry
The recipe Slow Cooker Lamb Curry could satisfy your Indian craving in about 45 minutes. This
Gujarati Dry Mung Bean Curry
Gujarati Dry Mung Bean Curry takes about 45 minutes from beginning to end. This main course has
Comments