Categories: Soup

Ingredients

• 3 Tbsp light oil
• 1 Tbsp black mustard seeds
• 1 medium onion, chopped
• 1 sweet pepper, cubed
• 1 Tbsp fresh ginger, minced
• 6-10 cloves garlic, minced
• 1 Tbsp soya sauce
• 1 medium potato, small cubes
• 2-2 1/2 cups water or stock
• 3/4 medium cauliflower, in small florets (2-3 cups)
• 2 Tbsp Moghul Curry (Monsoon Coast)
• 1 tsp turmeric
• 14 oz can coconut milk
• 3/4 cup fresh or frozen peas
• Cilantro, small bunch chopped
• Yogurt (optional)
• Salt, to taste

Directions

1. Saute the mustart seeds, onion, pepper, ginger and garlic in oil until onion is translucent.

2. Stir in soya sauce and potatoes.

3. Add water and bring to a light boil.

4. Add cauliflower, curry seasoning and turmeric and reduce heat.

5. Simmer until vegetables are cooked.

6. Blend until smooth.

7. Stir in coconut milk, half the cilantro and the peas and cook on low heat for 5 minutes, stirring regularly.

8. Garnish each bowl with a dollop of yogurt and a sprinkling of cilantro.

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