Sticking with the theme of soup, Jared and I made 2nd Avenue Vegetable Korma.
Okay, okay, okay... this dish was not really soup. It was actually an Indian curry filled with tons of vegetables including red onion, cauliflower, broccoli, zucchini, summer squash, carrots, peas and tofu for some extra protein. It was seasoned with curry powder, garam masala, cumin, coriander, and of course ginger and garlic. Everything cooked together in vegetable broth and at the end light coconut milk and agave were added to sweeten the deal.
We ate this flavorful dish over brown rice and enjoyed every healthful and tasteful bite.
