Ingredients
- 1 leek
- 1 tbsp olive oil
- 1-2 cm Fresh ginger (peeled)
- 1 clove garlic
- 2 tsp korma curry paste
- 300 g cauliflower
- 1 tbsp Vege Stock Concentrate or chicken stock
- 300 g water
- 300 g Milk
- yoghurt to serve
- fresh coriander to garnish
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Chop leek 3 secs/sp 4, scrape sides down
Add olive oil and saute 100°/2mins/sp1
Add ginger, garlic and curry paste, chop 5 secs/sp5
Scrape sides and saute 100°/3mins/sp1
Add cauliflower and chop 3 secs/sp5
Add stock and water, cook 100°/10mins/sp2
Add milk and blend 1min/sp9
Serve with a dollop of yoghurt and fresh chopped coriander
Tip
see recipe for Korma Curry Paste here: //www.recipecommunity.com.au/recipes/korma-curry-paste/90710
Thermomix Model
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Recipe is created forTM 31
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Comments
Delicious recipe!
I doubled the recipe but only had 350g cauliflower so I added 2 potatoes to make up the cauliflower amount
I had no korma paste so I Used eggplant Kasaundi paste/chutney from Goan cuisine
Pretty good soup. I used mild curry powder, extra oil and 500g of cauliflower, 400g of homemade chicken stock (making up the difference with water and adding a pinch of Himalayan salt). I also replaced the milk with coconut milk for my dairy intolerant spouse.
We really loved this soup. I had 600 g cauliflower so adjusted the recipe a little. As I had Rogan Josh curry paste in the fridge I used it and it really added flavour to the cauliflower. Thanks for the idea.
This soup was delicious. Easy to make, and I made the curry paste first and can now make a chicken curry or two. A great recipe - thank you!
Used red curry paste as didn't have korma... And accidentally put milk in with stock but was fine.
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