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Jrusseleac
Indian coconut curry soup
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Ingredients
Directions
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Dissolve the bouillon cubes in 1 liter of hot water. Heat the oil in a high (soup) pan and fry the onion, ginger and garlic for 3 minutes.
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Fry the potatoes and chicken for a few minutes.
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Stir in the garam masala and pour in the stock. Bring with the cinnamon stick to the boil and simmer for 15 minutes with the lid on the pan.
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Add the eggplant, tomato and coconut milk and simmer for another 5 minutes.
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Warm up the peas last.
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Divide the soup over deep bowls and sprinkle with the coriander.
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Nutrition
325Calories
Sodium0% DV0g
Fat25% DV16g
Protein42% DV21g
Carbs8% DV25g
Fiber0% DV0g
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