I am half Nigerian, so I know that it’s difficult to produce an authentic tasting soup sans animal products (mainly fish products). So when I came across this recipe, I had to test it out to see if it could live up to it’s meatier predecessor…mission ACCOMPLISHED! This was so tasty…I ate it for like 3 days straight…warm, creamy…awesome. And so easy to make and modify to suit your own preferences! Find the original recipe and more tasty ideas @ Spabettie
1 onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1/2 tablespoon sea salt
1/2 tablespoon black pepper
2 teaspoons red pepper flakes – adjust to your heat preference – you can always add, you can’t take away
3 1/2 cups vegetable broth
1/2 cup tomato paste
2 cups stewed tomatoes
1/2 cup peanut butter*
Protein addition: 1/2 bag soy curls or 2 cups chickpeas
*Reduce peanut butter to 1/4 cup and add 3/4 cup peanut flour to reduce calories.
Rehydrate soy curls. Sauté onion. Add garlic and soy curls (or beans or preferred protein). While these cook further, add the rest of the ingredients to your slow cooker or large pot. Add protein, garlic and onions, set to low temperature for 4+ hours, high temperature for 2-3 hours.
**Modifications: First, I cooked this on the stove top…I wanted to make use of my often neglected crockpot, but I was too hungry to wait. After sauteing the onions, garlic, soy curls and tomato paste together, I added in the spices and the rest of the ingredients and let them stew for about 20-25 minutes. I then served this with a dollop of rice on top. I also tried it with a dollop of quinoa and that worked out nicely as well!
**Additions: Next time, I will try adding diced potatoes and carrots and omitting the rice. This recipe can carry way more vegetables if you want to bump up the nutritional value as well as feel fuller, longer. Experiment!