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Cashew Curry Chowder
2 tablespoons safflower oil
3 celery stalks -- diced
1 onion -- diced
2 carrots -- diced
1 russet potato -- peeled, diced
1 white rose or yellow finn potato -- peeled, diced
2 garlic cloves -- minced
3 tablespoons curry powder
1 1/2 cups chicken or vegetable stock or water
3 cups milk
4 tablespoons potato flour
1/2 cup cream
Freshly-ground black pepper -- to taste
1 cup roasted cashews -- coarsley chopped
Heat oil in a heavy soup pot. Add celery, onion and carrots and saute until onions are soft. Stir in potatoes and garlic. Add curry powder and saute for a minute. Stir in stock and milk. Bring to a boil, lower heat and simmer until all vegetables are soft.
Combine potato flour with a little of the soup liquid to make a runny paste. Stir enough into the soup to thicken it. Stir in cream and heat through. Season with salt and pepper to taste. Serve, adding a generous helping of cashews to each bowl.
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