We love Indian food. Especially if it's spicy. Of course we do, we're The Devilish Dish! Here's a quick vegetarian style soup with great Indian flavor from curry and tumeric. Serve it over couscous, with some pita on the side and you have an easy, but exotic meal that is sure to warm you up!
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| Curried Soup Over Couscous: The Line-Up |
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| Saute veggies in hot oil for 2-3 minutes |
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| Season well with salt and pepper |
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| And hot sauce of course! |
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| Add water |
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| Add drained chick peas |
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| Add chopped cilantro, tumeric and curry powder |
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| Add vegetable base and Worcestershire sauce |
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| Bring mixture to a boil. Add eggs and turn down heat to simmer. |
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| Remove eggs, which are now hard boiled. |
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| Peel and slice hard boiled eggs, and return to soup. |
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| Simmer an additional 15 to 20 minutes |
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| Prepare couscous |
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| Serve soup over couscous. Season with red pepper flakes if desired. Enjoy! |
Curried Soup Over Couscous
1 green pepper, chopped
2 Roma tomatoes, chopped
1 yellow onion, chopped
1 carrot, peeled and chopped
1 baking potato, peeled and chopped
3 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon cracked black pepper
1 teaspoon hot pepper sauce
1 (15 ounce) can chick peas, drained
1/2 teaspoon tumeric
1 teaspoon curry powder
1 tablespoon chopped fresh cilantro
5 teaspoons vegetable bouillon base or 5 vegetable bouillon cubes
8 cups water
1 teaspoon Worcestershire sauce
2 eggs
hot prepared couscous
red pepper flakes, optional
Heat the oil in a Dutch oven over medium heat and saute the green pepper, tomato, onion, carrot, potato, hot sauce, salt and pepper for 2-3 minutes. Add water, chick peas, tumeric, curry powder, cilanto, bouillon, and Worcestershire sauce. Bring to a boil. Wash eggs thoroughly and add to the pan. Turn down the heat and simmer for 30 minutes. Remove eggs, peel and slice. Return hard boiled egg slices to the soup. Taste and re-season with salt, pepper and hot sauce if necessary. Simmer for an additional 15-20 minutes. Serve over prepared couscous. Season with red pepper flakes if desired.
Prep Time: Approximately 20 minutes Cook Time: Approximately 50 minutes
1 green pepper, chopped
2 Roma tomatoes, chopped
1 yellow onion, chopped
1 carrot, peeled and chopped
1 baking potato, peeled and chopped
3 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon cracked black pepper
1 teaspoon hot pepper sauce
1 (15 ounce) can chick peas, drained
1/2 teaspoon tumeric
1 teaspoon curry powder
1 tablespoon chopped fresh cilantro
5 teaspoons vegetable bouillon base or 5 vegetable bouillon cubes
8 cups water
1 teaspoon Worcestershire sauce
2 eggs
hot prepared couscous
red pepper flakes, optional
Heat the oil in a Dutch oven over medium heat and saute the green pepper, tomato, onion, carrot, potato, hot sauce, salt and pepper for 2-3 minutes. Add water, chick peas, tumeric, curry powder, cilanto, bouillon, and Worcestershire sauce. Bring to a boil. Wash eggs thoroughly and add to the pan. Turn down the heat and simmer for 30 minutes. Remove eggs, peel and slice. Return hard boiled egg slices to the soup. Taste and re-season with salt, pepper and hot sauce if necessary. Simmer for an additional 15-20 minutes. Serve over prepared couscous. Season with red pepper flakes if desired.
Prep Time: Approximately 20 minutes Cook Time: Approximately 50 minutes
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