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–+ servings
Vegetarian curry soup.

VEGETARIAN CURRY SOUP

Michelle Sam
This vegetarian curry soup is made in the insta-pot. Wheat berries are used to give this soup a nutty mouthfeel. 2 types of lentils and chickpeas are used for the protein. It's so deliciously simple, hearty and very healthy. A meal in a bowl!
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Prep Time 30 minutes
Cook Time 20 minutes
soaking 12 hours
Total Time 12 hours 50 minutes
Course Soup
Cuisine Indian
Servings 6 servings
Calories 346 kcal

Ingredients
  

  • 200 grams hard white wheat berries Farro or barley can be substituted
  • 100 grams yellow moong lentils
  • 100 grams yellow toor lentils
  • 2 cans diced tomatoes with chilis 14 oz cans
  • 1 can chickpeas / garbanzo beans
  • 3½ Tbsp Sammy Wong's all-purpose seasoning
  • 1½ Tbsp tumeric
  • 1 medium onion
  • 2 gloves garlic
  • 10 grams fresh ginger
  • 3 cans water
  • 1 large cinnamon stick
  • 2 Tbsp olive oil
  • 3-4 curry leaves
  • 1 bunch fresh chopped cilantro

Garnish

  • ½ cup plain yoghurt
  • crispy fried onions
  • 5 Tbsp chopped cilantro

Instructions
 

  • Rinse and soak hard white wheat berries for at least 7 hours or overnight.
    200 grams hard white wheat berries, 100 grams yellow moong lentils, 100 grams yellow toor lentils
  • Dice onion.
    1 medium onion
  • Mince garlic and ginger.
    2 gloves garlic, 10 grams fresh ginger
  • Turn insta-pot to saute. Add the olive oil.
    2 Tbsp olive oil
  • Saute onion, garlic, ginger and curry leaves until the onion is translucent.
    3-4 curry leaves
  • Add the all purpose seasoning and tumeric to slightly roast the spices.
    3½ Tbsp Sammy Wong's all-purpose seasoning, 1½ Tbsp tumeric
  • Add the diced tomatoes, garbanzo beans, cinnamon stick and water.
    2 cans diced tomatoes with chilis, 3 cans water, 1 can chickpeas / garbanzo beans, 1 large cinnamon stick
  • Allow to pressure cook for 20 minutes.
  • Just before serving, add the fresh chopped cilantro.
    1 bunch fresh chopped cilantro
  • Garnish with plain yoghurt and chopped cilantro or make a cilantro-yoghurt dressing.
    ½ cup plain yoghurt, 5 Tbsp chopped cilantro
  • Add crispy fried onions just before serving. Add slices of chili pepper or sweet peppers for color.
    crispy fried onions
  • Enjoy and bon appetit!

Nutrition

Serving: 6gCalories: 346kcalCarbohydrates: 60gProtein: 16gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 3mgSodium: 30mgPotassium: 807mgFiber: 21gSugar: 6gVitamin A: 474IUVitamin C: 27mgCalcium: 256mgIron: 9mgNet Carbohydrates: 39g
Keyword curry, Vegetarian, vegetarian soup
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