Caribbean Eggplant Curry Soup

Course : Curry
Source:
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

1 medium Onion -- peeled and chopped
1 tablespoon garlic chopped
1 medium smoked ham hock
2 quarts chicken stock
4 large eggplant -- peeled and cut into
1 large dice
1/4 cup curry powder
1 can coconut milk
1 small knob of fresh ginger -- peeled and chopped
1 stalk lemon grass -- chopped
1/2 cup heavy cream
1/2 can Coco Lopez coconut extract
 

Preparation / Directions:

In a heavy bottomed pot, sauté onions, garlic and ham hock until the onions are translucent. Add all other ingredients and cook for 1/2 hour under slow to medium heat. Puree in a food processor and strain through a fine sieve. Season and serve hot. Source: CHEF DU JOUR HERB WILSON SHOW #DJ9420


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes