
Makes 6 servings
2 tablespoons olive oil 2 tablespoons minced ginger 1 cup diced onion 1 1/2 cups diced leeks (white and light green parts only) 5 garlic cloves, minced 1 1/2 tablespoons curry powder 2 1/2 cups diced pumpkin or butternut squash, peeled and deseeded 1 zucchini, diced 3 1/2 cups vegetable…
Ingredients
Makes 6 servings
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons minced ginger
- 1 cup diced onion
- 1 1/2 cups diced leeks (white and light green parts only)
- 5 garlic cloves, minced
- 1 1/2 tablespoons curry powder
- 2 1/2 cups diced pumpkin or butternut squash, peeled and deseeded
- 1 zucchini, diced
- 3 1/2 cups vegetable broth
- 1 eggplant, peeled and diced
- 1/2 cup small dice carrot
- 1/2 cup diced celery
- 1/2 cup currants
- 1/4 cup tomato purée
- 2 cups chickpeas, cooked and rinsed
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 2 teaspoons lemon zest
Directions
- Heat the oil in a large soup pot over medium heat. Add the ginger, onion, leeks, and garlic and cook, stirring frequently over low heat until the onions are limp and translucent, about 4 to 5 minutes. Add the curry powder and sauté until aromatic, about 1 minute.
- Add the pumpkin, zucchini, and just enough of the broth to cover the vegetables, and cook over medium heat for about 10 minutes.
- Add the eggplant, carrot, celery, currants, tomato purée, and enough broth to cover the vegetables and simmer until all the vegetables are tender, about 25 minutes.
- Stir in the chickpeas. Season with the lemon juice and salt. Cover and cook until heated completely. Garnish with the lemon zest.
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