African Curry Soup

One of our favorites!  We make this soup every couple of weeks.  It is easily modified for your likes and dislikes.  We increase the curry and add minced garlic.  You can also add more jalapeno and chicken for protien.  My mouth is watering just thinking about having this for supper tonight!!!

Yield: 4 servings

Ingredients:

2 tablespoons canola oil (we use Extra Virgin Olive Oil)

1 medium onion chopped

1 medium red pepper, chopped

1 jalapeno chili, seeded and finely chopped

2 cloves garlic, finely chopped

2 cups low sodium vegetable broth

1 ½ cups green peas (Calls for Chick Peas)

1 cup chopped tomatoes, seeded and peeled, fresh or canned

1 teaspoon mild curry powder (or to taste)

½ teaspoon salt, to taste

Freshly ground black pepper, to taste

1 can light coconut milk

¾ cup cooked white or brown rice

2 tablespoons chopped fresh cilantro or parsley

Preparation:

In a medium pot, heat the oil over medium heat. Add the onion, bell pepper and chili; cook, stirring until softened, about 5 min. Add the garlic and cook, stirring constantly about 1 min. Add the broth, peas, tomatoes, curry powder, salt and pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes.

*** Can add chicken breast***