Curried Tomato and Brown Rice Soup with Fried Paneer

I feel bad for brown rice. With all the grain options in the bulk bins and now main-stream purchases, brown rice gets neglected even trash-talked a bit. But you know what? I still love brown rice, like a lot. There’s something perfect about it’s nutty flavor that is not too overpowering (because let’s be honest, there are a few grains out there that have quite a flavor).

Curried Tomato and Brown Rice Soup with Fried Paneer

This soup is simple. I’ve been hoarding my summer canning like a mad woman. I’ve got one jar of salsa, a jar of pickles, and a few random tomato products. Next summer I’ll be canning a lot more tomatoes- I loved having the stewed tomatoes, salsa, and tomato sauce. The sauce made for a perfect winter’s soup.

Curried Tomato and Brown Rice Soup with Fried Paneer

This soup is simple to throw together and makes for a hearty lunch or dinner. The paneer doesn’t add too much except that it’s fried cheese- I feel like that in itself is good enough reason to include it with this soup. Of course, I think coconut milk would make a great addition swirled in at the end as well.

Curried Tomato and Brown Rice Soup with Fried Paneer

I used a Japanese Curry Powder that I picked up at a local spice shop. This was my first time using this specific curry powder and I really love the flavor. It’s a good curry that’s not too spicy and has a bit of sweetness to it. I found this recipe with the addition of the star anise and fenugreek. I’ve been wanting to start making my own blends and I think this one will be a good place to start!

Curried Tomato and Brown Rice Soup with Fried Paneer

Oh, and if you decide you want a few more recipes for all that brown rice you just bought because of this post, check out my recipes and a few recipes from around the web for brown rice!

 

Curried Tomato and Brown Rice Soup with Fried Paneer
Author: 
 
Ingredients
  • Soup
  • 1 tablespoon olive oil
  • ½ medium onion, diced
  • 1-2 tablespoons curry powder
  • ½ cup short-grain brown rice
  • 3 cups tomato sauce
  • 2-3 cups vegetable broth
  • 2-3 ounces paneer, cubed
  • 1 tablespoon olive oil
Instructions
  1. Heat olive oil in a medium sauce pan over medium heat. Add onion and cook for 5-6 minutes. Stir in curry powder, then brown rice.
  2. Pour in tomato sauce and 1 cup of vegetable broth. Bring to a boil, reduce to a simmer, and let cook until rice is tender; 45-60 minutes. If soup thickens too much, add extra broth.
  3. Towards the end of cooking the soup, heat 1 tablespoon olive oil and fry paneer, shaking pan occasionally.
  4. Serve soup with a few cubes of cheese and a sprinkle of cilantro.
 

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