Curried Black Rice Soup W/ Green Veggie & Silken Tofu

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Veggie Num Num
Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

¼ cup vegetable oil

1 tbs mustard seeds

1 small brown onion, finely diced

a handful of fresh curry leaves

2 tsp cumin seeds

1 tsp garam masala

1 tsp paprika

2 tsp turmeric

1 tsp dark brown sugar

2 red chillies, finely diced (seeds removed if you prefer)

3 garlic cloves, finely diced

5 cm (1 inch) piece of fresh ginger, grated

1 lt (1 quart) vegetable stock

2 cups water

1 cup black rice (or brown or basmati)

2 cups of snow peas, sliced in half diagonally

1 bunch of broccolini, cut into florets

300 g silken tofu, diced into large cubes

½ telegraph cucumber, grated

1 red chilli, finely diced

½ cup fresh grated coconut (or use ready shredded coconut)

handful of fresh coriander leaves, roughly torn

lime wedges

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