It's turning into the Month of Vegan Soup around here. Today's is the first that wasn't a smashing success, but it was really, really close. In fact, I'd say I'm more likely to remake it than some of the others, but that I'd make a lot of adjustments.
This Green Cauliflower Masala is another one from 500 Vegan Recipes. The first thing that made me wonder was the the ingredients list calls for "one recipe garam masala, store bought or homemade." OK, fair enough. There is a recipe for it in the same book, and I have two varieties that I keep on hand from 660 Curries. I avoid the store bought mix because it's never very good.
Hold on though, since when is "recipe" a measure? So I flipped to the in-book GM, and that yields nearly 5 tablespoons ... sounds like a lot to me. So I decided to play it safe, adding gradually, since this soup doesn't call for a long simmering time. I started with a tablespoon.
I would say that was about right, but oh man, this was one salty soup! The recipe itself called for 2 teaspoons of salt, which didn't seem unreasonable at the time, but when I looked at the proportions I realized, it was a bit much.
To solve these issues, along with the fact that I couldn't find green cauliflower and was using white, I blended two handfuls of spinach up with another cup of coconut milk beverage, and added it to the soup.
Pardon the day-glo color here, I was in a hurry, didn't turn off the flash, and then ate all of it. On the plus side, it makes me think of Ghost Busters.
Other than that, the flavors worked very well together. In the future, I will definitely make this with a side of samosas, but I'll skip the salt altogether.