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Indian coconut curry soup
 
 
4 ServingsPTM35 min

Indian coconut curry soup


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Directions

  1. 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.
  2. Fry the potatoes and chicken for a few minutes.
  3. 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.
  4. Add the eggplant, tomato and coconut milk and simmer for another 5 minutes.
  5. Warm up the peas last.
  6. 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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