Chickpea and Greens Curry Soup
Marci Cooke learned to make curry-based dishes after moving to rural New Hampshire. “Country living has so many great characteristics,” she says, “but it is hard to find authentic ethnic foods.” Her two vegetarian daughters were delighted with this subtly spicy soup, which became an instant favorite of the VT staff.
1. Heat oil in saucepan over medium-high heat. Add curry powder, cinnamon, turmeric, chili powder, nutmeg, and onion, and gently stir. Add spinach, and cook, stirring occasionally, for 2 minutes.
2. Stir in chickpeas, tomato, broth, and coconut milk. Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary. Add cilantro, and garnish each serving with 1 Tbs. yogurt.