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Recipes by Category
Veggies
Curried Peanut Soup

Serves 4 to 5

I. The Soup

  • 1 TBSP butter
  • 2 large cloves of crushed garlic
  • 1 cup finely-chopped onion
  • 2 tsp. freshly-grated ginger root
  • 1 tsp salt
  • 1 cup chopped raw peanuts
  • 1/4 tsp each: cinnamon, cloves, ground corriander OR cardamom
  • 1/2 tsp each: dry mustard, turmeric
  • 1 tsp ground cumin

In a large saucepan or a kettle, saute the first 5 items together over medium heat. Add the remaining ingredients, and sauté, stirring, another 8-10 minutes over medium-low heat.

  • 2 cups stock or water
  • 1/2 cup natural, unmolested peanut butter

Mash these two together to a smooth paste handful of raisins (optional *but yummy*)

  • 1 TBSP honey
  • 1/4 - 1/2 tsp. cayenne (to your tolerance or preference)

Add all of these to the above sautéé. Mix & cover. Simmer over sheepishly low heat 1 hour. Stir occasionally.

  • 1 1/2 cups room temperature plain yogurt

Whisk this into the hot soup just a few minutes before serving.

II. The Topping

  • 2 fairly green bananas juice of
  • 1 lemon 3 TBSP butter
  • 1/4 tsp cinnamon
  • 1/4 tsp turmeric dash salt
  • 1 TBSP sesame seeds

1. Peel the bananas and slice them thinly on the diagonal. Place them in a shallow bowl to bathe in fresh lemon juice. Let stand 10 mintues.

2. Heat the butter in a heavy skillet. Add the bananas plus all their lemon juice, and sprinkle with salt, spices and sesame seeds (you can increase any of these, to taste).

3. Fry, gently turning and stirring, 5-8 minutes over medium-low heat. (It's OK if the bananslose their shape - they don't show up well in the soup anyway.)Spoon the topping into each individual bowl of soup.

Try this topping.  It's amazing!