This is a classic Indonesian Soup and Classic Indian side coolant sauce recipe adapted from our Indonesian and Indian sisters. Indonesia is located in Southeast Asia. It has a strong culture based on Chinese, European, Middle Eastern, and Indian descendants with a large Muslim population to bring a Middle Eastern flare to the cooking. It's cuisines illustrates an influence of these varied cultures with an emphasis on coconut milk and chili in their recipes. Here I paired a traditional Indonesian Soup with a traditional Indian Classic Sauce (Raita) for a meal that will take you to another continent without leaving your kitchen.
Cooking and Preparation Time: Approx 1 hour
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1 tsp. turmeric
1 tsp. chili powder
1 tsp curry powder
1/4 cup salted or unsalted dry-roasted peanuts, ground with a mortar and pestle
1 large onion, diced
2 large garlic cloves, minced
3 tbsp. extra virgin olive oil
1 tsp ground ginger
1/2 tsp. sea salt
2 cups warm water with 1 vegan vegetable bouillon cube added to make a vegetable stock
1 14-oz can coconut milk (note: lite coconut milk changes the taste and texture so I prefer regular coconut milk)
1 medium acorn squash for 4 cups peeled and cubed acorn squash
2 cups fresh turnip greens, beet greens, Swiss chard, or kale
1-2 TBSP Lime or Lemon juice per individual serving bowl to taste
How to prepare:
1. In a soup pot, sauté the onion and garlic in olive oil until the fragrance just release.
2. Add ginger and sea salt until onions become translucent.
3. Add the vegetable stock and spice mixture, and simmer for 5 mins
4. Stir in the coconut milk and acorn squash.
5. Simmer for 40 minutes, or until the acorn squash is tender.
6. Stir in the greens until just wilted (do not over cook the greens).
7. Remove the pot from the stove, and serve in bowls.
8. Garnish each bowl with 2-3 TBSP lime or lemon juice.
- Serve with crusty Italian bread; or Indian Chapati Bread (or, wheat tortilla warmed) with Indian Raita
-Other variations: substitute squash for chunks of eggplant or zucchini
Indian Raita Sauce
1 medium tomato, diced
1 medium cucumber, peeled and chopped
1/2 medium onion finely chopped
1/4 cup fresh mint leaves
2 tsp ground cumin
1 1/2 cups plain yogurt
1/4 tsp sea salt
1/4 tsp pepper
1/2 tsp garlic powder
Combine all ingredients in a bowl and stir. Chill for 30 mins. Serve traditionally on chapati bread, pita bread, or as a side to hot Indian and Middle Eastern dishes. Great with falafel (chickpeas balls) as pictured above.