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I simply love this vegan version of potato corn chowder. It uses coconut milk in place of cream and has a slightly smokey flavour with the addition of smoked paprika. It makes for a very satisfying and pleasing meal on a cold Fall/Winter day.
1) Cook onion, garlic and ginger with the olive oil in a large pot for a few minutes until translucent. Add corn, potato, coconut milk and water or broth. Cover and cook for about 15 minutes on medium heat.
2) Put half of the soup into a blender and mix briefly, pour back into the pot. Add cauliflower, chopped pepper, herbs, salt, paprika and black pepper. Continue to cook for another 20-25 minutes until the chowder reaches the desired consistency. Enjoy!!
1 onion, chopped
2 to 3 Tbs olive oil
3-4 cloves minced garlic
Small piece of minced ginger
3 cups unsweetened organic coconut milk beverage (or soy milk)
4 cups water or vegetable broth
2 cups corn kernels
About 3 cups cubed Yukon gold potatoes
About 2 cups cauliflower florets
1 Tb finely chopped jalapeño or chili pepper (optional)
Dried or fresh herbs of your choice
1/2 tsp smoked paprika
2 tsp salt
1/2 tsp black pepper