Ingredients
2 onions, 3 potatoes, 1/4 Japanese Pumpkin, 1 sweet Potato, 1 1/2 cups Coconut milk, 1 1/2 cups chick peas, 1 cup quinoa, 1tsp each
coriander ,cumin & mustard seeds, 2tbsp olive oil, 2-3 cloves garlic, 2cmsq knob of ginger, chilli to taste, 3 tbsp pine nuts, 1 tbsp curry powder, 1-2 ltr vegetable stock, a pinch of fenugreek, cinnamon andcardamon
Method
Briefly dry fry the spices and set aside. Peel and chop potatoes, pumpkin and sweet potato. In a deep pot saute the onion, garlic and
ginger in olive oil then add the spices and curry powder and fry until the onion begins to caramelise. Season.
Add potatoes, pumpkin and sweet potato. Coat in spice mix, cook for 5-10 mins stirring. Add vegetable stock, bring to the boil and then
reduce heat to gently simmer. Add chickpeas, pinenuts and quinoa and simmer for 20 minutes Add cocnut milk and simmer for a further 20-30 minutes adding extra stock if you need it. Blend and serve. This soup also freezes well.
Garden Path Food 