Coco-Soup

Coco-Soup

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients:

1 can of Trader Joe’s Coconut Cream
1 tbs chicpea flour or almond meal
2 tbs coconut oil
1 tsp ginger garlic paste
3 red chilies
6 curry leaves
1/8 tsp turmeric
1/8 tsp asofetida
1/2 tsp salt
1 tbs chopped cilantro
1 cup of water

Directions

1. In a heavy bottom pan add the oil and let it heat up. Add the mustard seeds, cumin seeds, red chilies, curry leaves and ginger garlic paste and let it cook

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2. Add the chickpea flour and 2 tbs of water and make it a thick paste, ensuring there are no lumps

3. Add the coconut cream and water to the pot and let it boil for a 5 minutes on medium flame

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4. Add the chickpea flour paste to this and let it boil for another 3 minutes, add the salt and cilantro.

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5.Serve it hot.

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