I was actually inspired by the movie Bend it Like Beckam, where the mom in the movie mentions an indian dish - Aloo Gobi, which is of cauliflower and potatoes stir-fried with curry seasonings and ginger. Sometimes, there is a sauce in the dish.
I'm a fan of Japanese curries - which is more like a thick sauce or gravy that goes over meat and/or rice. Chinese and Thai curries, in my experience, has a more watery consistency, like a soup or stew. But what they have in common are the spices that goes into a curry - cumin, coriander, chili powder, tumric, etc. You can find "curry powder" in the market's spices section, or you can mix your own if you have the individual spices already.
This soup is a great way of incorporating more veggies into your diet. I found that it is great as a snack, a stand-alone meal, or a starter. It is thick and creamy without using any cream. The curry base uses oil and wheat flour and acts like a roux to thicken the soup even further. Use vegetable broth to make this vegan.
Ingredients:
2 c Broccoli
6 c Broth or stock
Onion
Garlic, 1 head minced
Olive Oil
1/2 package Japanese Curry Sauce Mix*
*The curry sauce mix come in a "brick" like a chocolate bar. You break off the squares and mix it into the liquid for the sauce - or in this case, the soup. The wheat flour and oils used in the brick acts like rue for the sauce/soup.
I used extra-hot, but that's my preference. The stuff also comes in medium and mild.
Procedure:
Heat oil in your stock pot (A few sprays of PAM works well too). Add your garlic and onions and reduce heat to medium.While waiting for the onions to begin to caramelize prep your cauliflower and broccoli* by cutting it into small 1" pieces.
When the onions start to become translucent, add the chopped up veggies. Add the broth. This should at least cover the chopped up veggies. Bring to a boil, then reduce to a simmer. Simmer for 15 - 20 minutes until the cauliflower and broccoli is soft. The florets should easily break apart as you stir.
Take 1/2 of the curry package and break it up into small pieces. Make a slurry by pre-dissolving the pieces in a cup of hot water. Don't worry if it's a little lumpy at this point. Add the curry slurry to your soup pot.
Take an immersion blender and blend the soup until it is smooth and creamy.
For a thicker soup, either user more of the curry sauce mix or use more cauliflower and less cooking liquid.
Makes about 12 cups for 1 point+ per cup.
*$$$ tip - buy the inexpensive bulk cauliflower and broccoli - stalks and all. I use the florets for stir-fries and roasting, but save the stalks for the soups. However, if you are short on time, using the fresh bagged or frozen varieties work too.
Note: I've omitted the potatoes from this recipe in order to greatly reduce the point value. To get a sense of Aloo Gobi, use an indian curry blend and potatoes in the soup.
Variants:
Add chunky steamed veggies (carrot, broccoli, cauliflower pieces), cooked potato pieces, and/or shredded chicken to make it a hearty meal in a bowl.
Use an indian curry blend, ginger, and potatoes in the soup to get a more authentic aloo gobi experience.
