DASH Menu: Jamaican Curry Soup with Cod and Cauliflower

Jamaican Curry Soup with Cod IngredientsSoups and chowders often taste better after sitting in the fridge for a day or two, but sometimes I don’t want to eat the same thing twice within a span of a few days. Adding curry powder to creamy chowders is a trick I use often to liven up a leftover in those cases. Here, I added a generous amount of Jamaican curry powder to the milk-based cod and cauliflower chowder from a few days ago, and served it as a soupy curry with basmati rice. It was warm, aromatic, savory and filling; just what I needed on a cold winter night after a day of work!

I also made a quick vinegar-based coleslaw and sliced up some tomatoes (not in the recipe below) to up the vegetable intake. The cool, crunchy vegetables were definitely a nice contrast to the warm, tender veggies in the curry soup.

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DASH Menu: Jamaican Curry Soup with Cod and Cauliflower
DASH benefit: The same benefits as those for the original cauliflower cod chowder applies here: The curry gives you loads of vegetables and lean protein in an aromatic Jamaican curry sauce without the fat of heavy cream. Many recipes for basmati rice call for salt, but it really isn't necessary here, either, as it soaks up the tasty curry sauce in the bowl.

DASH servings:
2 grains
4 vegetables & fruits
0.25 dairy
2 meats & fish
0.75 fat & oil
Prep Time 20 minutes
Servings
servings
Ingredients
For the curry soup and rice
For the coleslow
Prep Time 20 minutes
Servings
servings
Ingredients
For the curry soup and rice
For the coleslow
Instructions
  1. Rinse the basmati rice in a few changes of water. Add the rice and water in a small saucepan. Cover the pan and bring to a boil on high. Once boiling, turn the heat down to low and let it bubble and simmer until all the liquid is gone, about 10-12 minutes.
  2. While the rice cooks, toss the shredded cabbage with a pinch of salt. Let it marinate for a few minutes.
  3. Squeeze out the moisture from the cabbage. Add the scallion, cilantro, olive oil, vinegar and freshly ground black pepper to the cabbage. Toss to combine.
  4. Reheat the cauliflower cod chowder on medium low. Once heated through, add the Jamaican curry powder. Stir to combine thoroughly. Taste, and add more curry powder if needed.
  5. Fluff the rice. Divide between two bowls and top with the curry.

*My favorite brand of Jamaican curry powder is Blue Mountain, which seems to be available at some chain grocery stores and Caribbean markets around here. I use the mild version in a yellow jar, not the hot one in a red jar. Other types of curry powder might also work (Japanese, Vietnamese, Indian, etc.), but I think the garlic-thyme combo in the original cod chowder works best with the Jamaican flavors.

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