Kashmiri Vegetable Soup

Serves 4

  • 1 container Maya Kaimal Kashmiri Curry
  • 1 ½ cup water
  • 1 small sweet potato (about ½ lb), peeled and diced
  • 1 cup lightly packed, stemmed, and roughly chopped kale*
  • 1 15.5 oz can butter beans, drained (or other white bean)
  • ½ cup coconut milk
  • Combine Maya Kaimal Kashmiri Curry, water, sweet potato, kale, and beans in a soup pot and bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer until potatoes are tender, about 15 minutes.
  • Stir in the coconut milk and heat a few minutes longer.

  • *A little bit of kale goes a long way. To use up the rest of your bunch, try making Kale Chips (pictured).
  • Kale Chips
  • Rinse and dry about 1 bunch of kale. Remove the stems and tough center ribs. Cut or tear the remaining leaves into large pieces and place in a large bowl. Add 1 -2 tablespoons olive oil and toss well, making sure each piece is coated. Sprinkle lightly with salt and toss again. Arrange leaves in a single layer on two parchment-lined baking sheets. Bake in a 300°F oven until crisp (but not browned) about 20 minutes. Let cool before eating.



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