Indian? Thai? You decide.
As promised to ![[info]](http://p-stat.livejournal.com/img/userinfo.gif)
neevebrody (and written despite my plastic cast due to tendinitis after ten hours of constant writing in two days; got ten hours more ahead of me, alas):
Recipe for (vegan) coconut vegetable curry soup:
This serves me 1, so multiply as desired:
2 cloves of garlic
a spoonful of oil (I used a teaspoon, but really, up to you)
a big serving of vegetables (I've tried this with 2 carrots and 3 tomatoes as well as with 1 carrot, 1 red bell pepper, and 1 tomato)
~ 1/4 - 1/2 can of light coconut milk (you can use the ordinary kind, too, of course)
curry (unsurprisingly, I use either a 100% natural Thai curry paste with lemon grass and heaps of other ingredients or some curry powder mix imported from India; trust me, it's ten times better)
~ 1/3 - 1/2 l of water
soy sauce
honey
ETA: right! fresh ginger! I added some, and it was really good. & :-)
Cut garlic & veggies into the smallest pieces you can manage, then roast the garlic in the hot oil in a large-enough pot. Add the veggies -- hardest ones first, softest ones last. When you're just about to fear it'll burn, add the not-quite 1/2 litre of water with the curry and soy sauce mixed in. Cook until soft, add coconut milk and honey to taste.
PS: One could definitely add tofu to the roasting garlic for a -- still vegan -- protein boost, or meat, or fresh fish. Just don't go the canned tuna route, man. I know what I speak of.
