Indian Potato curry chowder
Curry adds some Ayurvedic spice to this smooth and creamy potato chowder! Sprinkle on a little Aleppo pepper to add a little color and heat!
Servings: 2 people
Ingredients
- 1 Cup Coconut milk (unsweetened) So Delicious or your choice of plant milk
- 4 Whole Potatoes Large yukon preferred
- 1/2 Tsp Ground Turmeric
- 1/2 Tsp Ground Cumin
- 1/4 Tsp Ground Coriander
- 1/2 Tsp Ground Fenugreek
- 1/4 Tsp Aleppo pepper flakes Red pepper flakes
- 1/2 Tsp Salt Or more to your taste
- 1/4 Tsp Pepper Or more to your taste
- 2 Cups Water or vegetable broth Enough to cover potatoes
- 6 Cups Water To steam potatoes
Instructions
- Wash and peel potatoes. Slice the edges off each to leave a rectangle shaped potato with square sides. Use the discards to make the cream base for your soup.
- Place the potato "discards" in a sauce pan and cover with broth or water. Set to medium high heat to cook them through.
- Cut the potato rectangles into 1/2" cubes and place in a steam basket with enough water to steam the potatoes.
- When the potato discards are soft, add the potatoes, broth, milk and seasonings to a blended and blend on low for a minute then on high for 5 minutes.
- Return the contents to the sauce pan and add in your steamed potatoes.
- Taste the soup and adjust your seasoning to your taste.
- If you would rather have a cream soup with no potato chunks you can cook all of the potato together and avoid the separate steaming of the potatoes.
- Add to bowls and top with a sprinkle of Aleppo and/or black pepper.
Notes
A Snappy Sheep Recipe
This soup is very tasty on it's own but you can make some variations.
Add a little chopped spinach at the last 3 minutes of cooking.
Try making this with cauliflower.
Dice a little red bell pepper and add that in to the potatoes while they are steaming.
Sprinkle on some pepito seeds as garnish.
Toast some panko bread crumbs along with the spices in the soup and sprinkle that on top the soup when you serve it up.