Cauliflower-chickpea-potato curry ala Lili

I have already made many different versions of this curry. The one on the top picture is from the summer and the one below is from yesterday. This time I used much more chickpeas, no tomatoes and it turned out very tasty :) The soup tastes as well somehow better during the winter times. It is very warming and somehow satisfying to munch on it, while looking outside the window on the snow. You can imagine it right? Nice and cozy place, spicy soup is warming you up from the inside :) I love these times during winter.
I call this recipe "ala Lili", because I can't really call it an Indian curry :) I leave that up to my Indian friends :)
The ingredients seems like a lot at a first glance, but actually this soup is very easy to make and takes the same time until your chickpeas are cooked in a pressure cook.
You could add some fresh cilantro on the top just before serving. I didn't have them at home.

So let's start, shall we? 

here is what you will need:

 
- 1 small head of cauliflower
- 1 kg potatoes
- 1 cup of dried chickpeas
- 100 ml tomato sauce 
- 2 tomatoes (optional)
- 1 purple onion
- 1 clove of garlic
- 1 heaping tbsp coconut oil (un-melted)
- 1 tablespoon mom's vegetable broth
- 2 tsp salt
- 1 heaping tbsp curry powder
- a pinch of chili
- 1/4 tsp coriander powder
- 1 tsp turmeric
- 1/ tsp black pepper
- 1 tbsp black sesame seeds
- water previously boiled 

Method:

1. Soak the chickpeas overnight (10-12 hours) in at least 3-4x more water (they will soak up the water very fast).
   The next morning discard the water from the chickpeas and rinse them with fresh water
2. Put the chickpeas in a pressure cooker and cook for about 15-20 minutes (3x less time as stated on the package).
3. Meanwhile, wash and cut the cauliflower and potatoes (and tomatoes, if used) into smaller cubes and set them aside.
4. In a  big pot heat up the coconut oil and add the onion. Add the garlic by pressing it through a garlic press. Saute for about 5 minutes, until onions get a bit translucent.
5. Add the curry powder and mix it with the onion and garlic. Cook for half a minute, then add the cauliflower and potatoes (and tomatoes, if used). Mix everything well together. This should take another half a minute or so.
6. Add the tomato sauce to the pan with a little bit of boiling water. Mix in the salt, pepper, vegetable broth, chili, turmeric and coriander. Bring the water to boil for a moment, then turn the heat to medium.
7. By this time the chickpeas should be cooked. Remove them from the pressure cooker and rinse them with water. Add the chickpeas to the pot with all other ingredients. Pour in as much hot water, so that the veggies are sticking out a little bit. 
8. Cook for about 20 minutes on medium heat, covered.
9. Serve hot alone, or with flatbread :) Sprinkle on top some black sesame seeds.

Enjoy :)

Summer zucchini cauliflower soup

The zucchini season has started, so I picked up a few in the garden. I am a beginner veggie gardener, that's why zucchinis and me are best friends :D They survive any weather condition and  don't need any special care, what is great for me :) It's amazing to see that from one tiny seed plenty of these tasty and healthy plants are growing all summer long. 
I prepared this summer soup from them, very easy and ready in 20 minutes. All you will need is a hand mixer and a pot :)  Feel free to change the veggies in the recipes according to what you have at home. This amount serves 7-8. 

What will you need:
- 1/2 of a medium yellow zucchini
- 1/2 of a bigger green zucchini 

- 1 tbsp of sunflower seed oil (cold pressed)

- 1 medium sweet potato
- 1 medium red onion

- 3 carrots

- 1 medium cauliflower

- 2 tsp of home made vegetable bujon (or one cube of store bought)

- 1/2 tsp of white pepper

- 1/4 tsp spicy paprika (or cayenne pepper)

- salt, according to taste
- 2 cups of cooked chickpeas
- 100ml oat cream (optional)


Start with peeling and cutting up the veggies. Heat the oil in a bigger pot and sauté the onion until it becomes "glassy", for about 6 minutes. Add all the other vegetables and the bujon. Add water so that it just covers the veggies. Bring the water to boil, then cook on medium heat for about 15 minutes. Add the oat cream, if you like the soup a bit more creamier. Add the spices and bring the soup to boil for a couple of seconds. Add the chickpeas for extra protein :) That's all.. The soup is ready:) Serve with fresh parsley, toasted spelt bread or fresh sprouts.

Enjoy :)