Kashmiri Vegetable Soup - Maya Kaimal
Warm up with this easy Kashmiri Vegetable Soup made with Maya Kaimal's curry and creamy coconut milk. Serves 4. Share the recipe and try making crispy kale chips too!
Ingredients
- 1 jar Maya Kaimal Kashmiri Curry
- 1 ½ cup water
- 1 small sweet potato (about ½ lb), peeled and diced ½-inch
- 2 to 3 kale leaves stemmed, and thinly sliced (about 1 cup)
- 1 15 oz can butter beans, drained (or other white bean)
- ½ cup coconut milk
- Indian Sev noodles, for garnish (optional)
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