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Cashew Curry Chowder

Courses: Soup
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlSafflower oil
3   Celery stalks - diced
1   Onion - diced
2   Carrots - diced
1   Russet potato - peeled, diced
1   White rose or yellow finn potato - peeled, diced
2   Garlic cloves - minced
3 tablespoons 45mlCurry powder
1 1/2 cups 355mlChicken or vegetable stock
  Or water
3 cups 711mlMilk
4 tablespoons 60mlPotato flour
1/2 cup 118mlCream
  Freshly-ground black pepper - to taste
1 cup 146g / 5.1ozRoasted cashews - coarsley chopped

Recipe Instructions

Heat oil in a heavy soup pot. Add celery, onion and carrots and saute until onions are soft. Stir in potatoes and garlic. Add curry powder and saute for a minute. Stir in stock and milk. Bring to a boil, lower heat and simmer until all vegetables are soft.

Combine potato flour with a little of the soup liquid to make a runny paste. Stir enough into the soup to thicken it. Stir in cream and heat through. Season with salt and pepper to taste. Serve, adding a generous helping of cashews to each bowl.

This recipe yields 4 servings.

Undocumented, but from the WWW


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