Curried Tomato Soup - with Canning directions

WARNING!!  THIS RECIPE IS NOT USDA APPROVED!  I HAVE BEEN WARNED THAT MY FOOD COULD CAUSE DEATH!  CAN AT YOUR OWN RISK!!!

There.  That's done.

Ok - so I love Heidi Swanson's recipe for Indian Spiced Tomato Soup.  It's a bit blah on it's own, but top it with the stir-ins below and it is fantastic!!!!  Seriously, you have to have the coconut milk at least, but I try to have them all on hand to serve.  But, there are a few changes that need to be made to be able to can safely. I changed the amount of onions, no water, and also no butter - hard to can.  But the spices are the same, so it still tastes about right.

Here is my altered version:

4 qts. tomatoes (skinned, seeded (if desired), crushed - I don't bother with skinning or seeding)
4C chopped onion
1.5T curry powder
1.5 teaspoon coriander
1.5 teaspoon cumin
1 teaspoon salt (more to taste)
1/8 teaspoon cayenne pepper

Sweat the onions with 1C water (do not use oil or butter) until tender.  Add tomatoes and spices and  simmer 20 minutes or until slightly thickened.  Liquify in a food processor, blender or with an immersion blender, if desired. (I crushed my tomatoes and onions in the food processor, so I didn't need to blend mine again)

Pour into hot jars, leave 1" headspace.  Process in a pressure canner: Pints - 20 minutes at 10lbs, Quarts 25min @ 10lbs..

To Serve:
Heat soup to a simmer serve over cooked brown rice, barley, etc.  Have these on hand to serve on top:

• hard boiled eggs, chopped
• cilantro, chopped
• toasted slivered/sliced almonds
• coconut cream (open a can of full-fat coconut milk without shaking it - scoop the thick cream from the top of the can)
• lemon or lime wedges

Authentic Indian Naan

This Naan bread is as close as I've seen to restaurant quality. It's certainly a far cry better then the pre-packaged stuff you buy at the store (if you can even find it!) I adapted this recipe from one of Emeril's over at Food Network, changing the method of preparation. I tried it in the oven (his method), and that's where it failed - the skillet version makes a soft, light bread - perfect for eating with curry

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Authentic Indian Naan Bread

2 t. yeast
1 t. sugar
1 C. warm water, 120 degrees
2 C. flour, more for kneading
1 t. salt
1 stick (1/2 C) butter + olive oil

1. Mix yeast and sugar into water, and rest for about 5 min or until foamy.
2. Meanwhile, clarify butter. Melt butter in a small saucepan. Allow to boil briefly, then remove from heat. After butter has cooled slightly, the foam will be solid enough to remove with a spoon. Butter should be clear, not cloudy. Measure again, and add olive oil to get 1/2 C.
3. Stir flour and salt together in a medium bowl. Make a well in the middle and add yeast mixture and butter. Mix together with one hand - it will be soupy. Add enough flour to make a very soft dough, then knead for 3 min. It can be a little sticky. Place in a bowl greased with oil or butter and rise until doubled in a warm place, about 45 min.
4. Gently deflate dough and turn out onto lightly floured surface. Divide dough into 12 equal pieces. Roll dough into thin rounds, about 6-8" each.
5. Heat a large, heavy (cast iron preferably) skillet over med-high heat. Add a TINY amount of butter - we're talking almost none. You should have to scrape the bottom of the skillet with a spatula to spread it around. The butter will be dark and smoking by now. Place the rolled out dough onto the butter, flip after 30 seconds. Flatten the bubbles with your spatula to help the other side brown evenly.
6. Serve with any indian dish, roll around sandwich meats and cheese, stuff with taco mix or hummus!

Authentic Indian Curry

This recipe is from our church missionaries Abraham and Lilian Ephriam when they were here on furlough from India. This curry will surpass any you've tasted in the best Indian restaurant! It is well worth the time and extra spices needed! Traditionally, only chicken would have been used - no veggies at all (except as flavorings)! But, they said that these veggies would be "ok"...

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Authentic Indian Curry

1/4 C. oil
1 cinnamon stick
2-4 whole cloves
1 whole dried hot pepper
1 onion
5 cloves garlic, peeled
2" piece ginger root, peeled
1/4 C. fresh mint, chopped
1/4 C. fresh cilantro
3 tomatoes (1 diced)
salt to taste
3 chicken breasts, diced
1-1/2 T. curry powder
1 T. coriander
1/2 T. cumin
1-1/2 T. turmeric
2 potatoes, diced
3 carrots, diced
1 onion, diced
1 can coconut milk

Before you begin, chop all the veggies, dice the chicken, and do this preparation:
In the blender, combine 1 onion, garlic and ginger until pureed. Pour into a small bowl and set aside.
Blend 2 tomatoes, mint and cilantro, set aside

1. In a very large skillet, saute cinnamon, cloves, and hot pepper in oil for 3-5 min. If you break open the pepper, you'll have a fairly hot dish. Leave it whole, and the heat will be quite subtle. Sprinkle some cayenne in at the end if it's still not hot enough to suit you.
2. Add onion puree to skillet and saute 2 min. Add tomato puree to skillet, saute 2 min.
3. Add seasonings and chicken and saute 10 min. or until chicken is almost cooked through (still a bit pink is fine).
Add all diced vegetables and simmer until potatoes are soft, appx. 15 min. Add a small amount of water if necessary.
4. When everything is cooked through, remove from heat and stir in coconut milk - more or less to taste.

Serve over hot rice, and remember to warn your guests about the whole pepper, cloves and cinnamon stick!