Potlucks are such a wonderful invention. It’s a time for connecting with old friends and making new friends. It’s a time for sharing and laughing and eating. Lots of eating. I love that I get to try so many wonderful food that people bring. People bring dishes that are favorites or have special meaning. That’s the case here, a friend brought a marvelous soup in a slow cooker. When she lifted the lid, the tantalizing smell brought me straight over. It’s the first thing I tried and I begged her for the recipe so I could share it with you. This soup is fabulous, but her story behind it was even better.
She and her husband spent some time visiting their daughter who is a Bible translator in Bangladesh. While they were there, they visited some privately run schools. The public school system in Bangladesh is free, but the students are required to purchase their own books and school uniforms. Some children are so poor, that they cannot attend school simply because they cannot afford these basic requirements. A charitable organization opened schools that are available to these poverty stricken children. They run the schools on a shoestring and the teacher is paid a monthly salary of $10. That’s all it takes to give these kids an excellent education and pave the road to a better life. Can you even imagine what a blessing that is for these kids and their families?
This soup was inspired by the flavors and culture that they experienced in Bangladesh.
Tikka Masala Soup
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon curry
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 2 cup broth
- 28 oz can petite diced tomatoes
- 3/4 cup rice
- 1/3 cup ( 5 oz.) coconut milk
Saute the onion in olive oil for 5 minutes. Add the garlic, ginger, curry, garam masala, and paprika. Continue to saute for 5 more minutes. Move to a crockpot and add the chicken broth, rice, and tomatoes. Mix all together and cook on low for 3-5 hours.
3 tablespoons oil
- 1 pound Paneer
- 1/2 teaspoon curry
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
Mix the spices and toss the Paneer in the spice blend. Heat the oil until medium high. Add the Paneer and saute for about 10 minutes, stirring constantly to prevent sticking.
Add the Paneer to the crockpot and cook on low one hour.
Serve garnished with fresh cilantro and yogurt.