HF – One-Pot Vegan Coconut Curry SoupAlice Morbey2023-09-16T19:11:25+00:00Array ( [recipe_id] => 71941 [name] => HF - One-Pot Vegan Coconut Curry Soup [description] => Allergens - Tree Nuts, Soy, Wheat Difficulty - Easy [course] => dinner [prep_time_mins] => 0 [cooking_time_mins] => 0 [makes_or_serves] => serves [servings] => 2 [images] => Array ( [0] => 71945 ) [ingredients] => Array ( [0] => Array ( [amount] => 1 Unit [name] => Yellow Onion ) [1] => Array ( [amount] => 2 Clove [name] => Garlic ) [2] => Array ( [amount] => 1 Tablespoon [name] => Curry Powder ) [3] => Array ( [amount] => 1 Unit [name] => Tomato Paste ) [4] => Array ( [amount] => 1 Unit [name] => Coconut Milk (Contains Tree Nuts) ) [5] => Array ( [amount] => 2 Unit [name] => Veggie Stock Concentrate ) [6] => Array ( [amount] => 2 Unit [name] => Scallions ) [7] => Array ( [amount] => 10 Ounce [name] => Cauliflower Florets ) [8] => Array ( [amount] => 1 Teaspoon [name] => Cumin ) [9] => Array ( [amount] => 1 Teaspoon [name] => Garam Masala ) [10] => Array ( [amount] => 1 Unit [name] => Chickpeas ) [11] => Array ( [amount] => 1 Unit [name] => Ciabatta (Contains Soy, Wheat) ) ) [steps] => Array ( [0] => Array ( [description] => • Wash and dry produce. • Halve, peel, and dice onion. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Cut cauliflower into bite-size pieces. ) [1] => Array ( [description] => • Heat a drizzle of oil in a medium pot (use a large pot for 4 servings) over medium heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until browned and softened, 3-4 minutes. (TIP: Add a splash of water if onion begins to brown too quickly.) Add scallion whites and garlic; cook, stirring frequently, until fragrant, 1 minute. • Add another drizzle of oil. Stir in curry powder, cumin, tomato paste, and half the garam masala (all for 4) until combined. Cook, stirring constantly, until fragrant, 30-60 seconds. ) [2] => Array ( [description] => Thoroughly shake coconut milk in container before opening. • To pot with veggies, add coconut milk, cauliflower, chickpeas and their liquid, stock concentrates, 1 cup water (2 cups for 4 servings), and a big pinch of salt (we used 1 tsp; 2 tsp for 4). Stir to combine. • Bring to a simmer, then cover and reduce heat to medium low. Cook until cauliflower is almost tender, 6 minutes. Uncover and cook until soup has thickened, 5-7 minutes more. TIP: If your soup isn’t thick enough, simmer until it reaches desired consistency. If your soup is too thick, add a few splashes of water. • Taste and season with salt and pepper ) [3] => Array ( [description] => • Meanwhile, halve ciabatta. Drizzle cut sides with olive oil and sprinkle with salt and pepper. Toast until golden, then cut in half on a diagonal. • Divide soup between bowls. Sprinkle with scallion greens. Serve with toast on the side. ) ) [nutrition] => Array ( [energy_kcal] => 730 [energy_kj] => 174.474187 [fat] => 31 [carbohydrate] => 92 [protein] => 19 [saturated_fat] => 15 [sugars] => 18 [fibre] => 11 [salt] => 0.48 [sodium] => 0.192 [fruit_veg_or_nuts_pct] => 0.00 [solid_or_liquid] => solid [serving_size] => [nutriscore_score] => [nutriscore_grade] => ) )