Monthly Archives: March 2014

Easy Coconut Curry Lentil Soup

Yesterday we ate a late lunch, so I scrapped my planned dinner menu and searched around for something lighter.  I looked around my pantry for what I already had and decided to make lentil something.  Using vegan lentil soup as my search term, I came across this recipe.  I didn’t have greens of any sort and made the soup without them.  The soup fragranced my house with exotic curry and in short order, we were enjoying little bowls of this soup.  The original recipe says it freezes well, so if you’re making soup for one, this is a winner!

yum1

I had most everything on hand–subbing ground ginger for fresh.

ingredients

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced, or 1 tsp ground ginger
  • 2 TBSP tomato paste
  • 2 TBSP curry powder
  • ½ tsp hot red pepper flakes
  • 4 cups No Chicken broth
  • 1 (140z) can light coconut milk
  • 1 (14 oz) diced tomatoes
  • 1 1/2 cups dry lentils
  • salt and pepper, to taste
  • cilantro for garnish
  • rice for serving

Add a splash of No Chicken broth to a large stock pot and saute the onion and garlic until the onion is translucent–about 2-3 minutes.

saute onion garlic

Add ground ginger, tomato paste, curry powder, and red pepper flakes.  Stir to combine and cook for another minute.

add spices tomato paste

Add broth, coconut milk, lentils and diced tomatoes.  Stir to combine.

add broth coconut milk tomatos

Cover and bring to a boil.  Reduce heat to a simmer and cook for 30-35 minutes, until lentils are tender and soup is thick.

cover and simmer

Taste the soup and adjust seasonings (add salt and pepper) to your taste.

taste and adjust seasoning

Spoon prepared rice into bowls and add the lentil curry.  Garnish with cilantro.

yum2

Quick and easy enough for a weeknight, yummy and comforting.  I think we’ll have the leftovers tonight rather than freezing them.  Mmmm-mmmm-mmm!

 

 

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Filed under comfort food, dairy-free, dinner, lunch, Potluck, recipe, vegan

Tofu Veggie Tikka Masala

I’m one of those people who can be convinced to try a new grocery item with a coupon for it.  Recently, I had a coupon for one item from a certain brand.  The shelf-safe Tikka Masala sauce caught my eye.  It sounded exotic and flavory.  A perfect compliment to my veggies and tofu.  So I bought it without checking the label–I was shopping my local health food store, what could be a problem?  Dairy.  Turns out this particular sauce has dairy.  In reading recipes for Tikka Masala sauce, yogurt seems to be key.  Sigh.  Oh well, I had it, why not go ahead and cook with it?  This yummy recipe is therefore vegetarian rather than my preferred vegan.  Have a look–you can make this in no time.

garnish with cilantro

I cruised the Google and found quite a few vegetarian and vegan versions of Tikka Masala, which is traditionally made with chicken chunks (tikka).  I combined ideas from these two: Tofu Masala and Vegetarian Tikka Masala, made all the easier for the premade sauce.  Here are the ingredients:

ingredients

  • 1 large onion, chopped
  • 1 red pepper, diced
  • 2 cloves garlic, minced  (the pic shows little garlic ends leftover from roasting whole garlic heads)
  • 1 (14 oz) extra firm, organic tofu
  • 1 (14oz) can chickpeas, drained
  • premade Tikka Masala sauce
  • cilantro for garnish
  • prepared rice
  • naan or pita bread for serving

Drain and then press the tofu.  Wrap it in a clean kitchen towel and set something a bit weighty on top of it.

press tofu

Saute onion and pepper in a bit of veggie broth until onions are translucent–about 2-3 minutes.

saute onions and peppers

Add garlic and saute until fragrant–30 seconds to a minute.

add garlic

Remove the saute to a bowl.  Set aside.

remove saute

Cube the tofu by cutting through the center of the flat side, then cut into sticks and then cubes.

cube tofu

Spray your pan with a bit of spray oil and saute the tofu cubes until mostly browned.  I do this by stirring occasionally–I’m too lazy to turn each cube for perfect even brownness.

brown tofu

When tofu is sufficiently browned, add saute back to the pan, along with drained chickpeas. Stir to combine.

add saute and chickpeas

Add the sauce and stir to coat.

add sauce

stir to coat

Scoop rice into a bowl, add the tofu tikka masala, garnish with cilantro, and serve with naan or pita.

serve with rice

serve with naan or pita

So yummy!  I’m currently looking around for a truly vegan masala sauce recipe.  I’ve found a few so far, some using coconut yogurt–a flavor that sounds yummy with the rest of the ingredients here.  I’m also thinking about marinating the tofu ahead of time and grilling it to more closely recreate a traditional Tikka Masala.  Do your recipes evolve like this?

 

 

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Filed under comfort food, dinner, lunch, recipe, Vegetarian