Tag Archives: curry

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!

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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.

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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

Curried Chickpea Salad Sammiches

Last weekend, we were at a wedding up in a beautiful, flower-filled meadow.  Some 20 degrees cooler than the valley floor, it was still a warm day.  A light lunch of veggies and chicken salad sandwiches were served before the cake, and being vegan, I abstained from the sandwich.  Sigh.  How I love a good chicken salad sandwich.  My friend Barb, who is also vegan, was there and she told me she’d heard of making “chicken salad” using chickpeas.  Well!  Chickpeas are my fav and go great with curry, so I started thinking about how I’d make that all come together in a satisfyingly yummy summer sammich.  Oh, I am one happy, happy vegan!

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Next time I make this, I’m doubling the recipe; it’s that yummy and crave-able.

ingredients

  • 1 (15oz) can of chickpeas (garbanzo beans), drained
  • 1 tsp curry powder
  • 2-3 TBSP vegan mayo
  • 1/4 cup chopped cashews or peanuts
  • 1/4 cup chopped green onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped apple
  • splash of lemon juice
  • salt and pepper to taste

Drain the chickpeas and place into a food processor.  Pulse about 10 times to break up the beans, you want chunks, not hummus.

pulse chickpeas

Place the chickpeas and everything except salt and pepper into a bowl.

everything in the bowl

Stir until well combined.  Taste and add salt and pepper to your liking.  Add more curry and/or mayo if you like, or another splash of lemon juice to make it more spreadable.

stir til blended

Spread a bit more mayo on some yummy whole grain bread, add lettuce, and pile on the chickpea salad!  So yummy!

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Chicken-schmicken.  I’ve got a new favorite summer sammich!  This salad is better the next day, and is delish all on its own, or wrapped in a lettuce leaf or tortilla, or inside a pita pocket.

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Filed under comfort food, dairy-free, dinner, lunch, recipe, salad, side dish, snack, Vegetarian

Roasted Cauliflower and Purple Potato Curry

Mr18 is home from college on spring break.  However, he hasn’t had a part in Michael and my decision to eat vegan.  When he’s home I usually cook his favorite meals for him–most of which involve meat, cheese and eggs.  I did buy him eggs for the omelets he loves in the morning, and treated him to his favorite meat-layered pizza.  The rest of the time he’s been eating vegan with us.  He’s always been a kid who ate his veggies and has always been game to try a bite of something new.  I’ve stayed away from anything with beans (Mr18’s kryptonite), and I’ve tried to stay with flavors he likes; curry is one of his favs.  He did miss the chicken that was included in the curry I used to make, but decided this curry was ok.  Since I’ve been having a bit of a love-fest with cauliflower lately, I replaced the chicken with cauliflower.  I thought the combo of the sweet roasted cauliflower was perfect with the savory spiciness of the curry.  Yummy!

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Once you’ve roasted the veggies, this curry comes together quickly.

ingredients

  • 1 head cauliflower, chopped into bite-sized pieces
  • 1 apple, peeled and chopped
  • 1 onion, diced
  • 2-3 purple potatoes, peeled and cubed  (I picked purple because of the color, but red or yellow potatoes would be yummy, too)
  • 2 TBSP flour
  • 3-4 TBSP veggie broth
  • 1-2 TBSP curry powder
  • a pinch or two red pepper flakes
  • 2 cups veggie broth
  • 1/2-1 1/2 cup non-dairy milk (coconut milk would be yummy)
  • pasta of your choice, prepared according to package directions (optional)
  • toppings of your choice–I have coconut, cilantro, cashews, and edamame

Preheat oven to 425F.  Prepare a baking sheet with a silicon mat, parchment paper or spray oil.

Chop the cauliflower, potatoes, apple and onion.  Spread them in a single layer on the prepared baking sheet, and spray lightly with cooking spray.  Season with salt and pepper and mix with your hands.  Spray lightly once more and bake for 15 minutes.  Remove from oven and stir, then place back into the oven for an additional 15 minutes.

chop potatos cauliflower onion

While the veggies roast, prepare your pasta and the curry sauce.

Place 3 TBSP veggie both in a large pan over medium heat.  Whisk in 2 TBSP flour to create a paste.  Add more broth if your paste is too thick.

make paste w flour and broth

Add the curry and red pepper flake, stir to combine.

add curry and red pepper

Whisk in 2 cups of veggie broth until smooth.  Heat to a simmer to thicken.

add broth

Add 1/2-1 1/2 cups non dairy milk, depending on how you like the flavor and thickness.  I ended up using 1 1/2 cups, to tone down the heat from adding a bit too much red pepper.  🙂

add milk

Remove veggies from the oven, and add the roasted veggies, stirring to coat.

roasted2

add veg1

Add the cooked pasta and toss.

add pasta

Serve with toppings!  Other topping to consider: golden raisins, peas, peanuts, more red pepper flake, chile oil…..  I was thinking I’d use peas, but when I looked in my freezer, the bag I thought was peas was actually edamame.  Not as sweet, but a nice punch of protein.  I love recipes that let me adjust them according to what I have on hand.

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Curry is also a lovely flavor with shrimp or chicken.  It can be served over a starch such as the pasta I chose, or rice or another cooked grain.  It can also be served without the added starch or thinned out with more broth as a soup.  Make it according to your personal tastes and whatever’s in your pantry.  Enjoy!

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Filed under comfort food, dairy-free, dinner, Garden produce, lunch, recipe, Vegetarian

Curry in a Hurry

Last week before we left on vacation, I wanted to make somethin’ yummy that would be quick, wouldn’t require a trip to the grocery store, and could be adjusted to make just enough for the two of us.  After snooping around through my freezer, pantry and cellar, I realized I had ingredients for a basic curry!

A curry is technically a spice blend, often handed down from cook to cook, and used to flavor a sauce.  I have curry powder in my spice cabinet, so I’ll be using the spice recipe handed down from the good folks at the spice company!  🙂

The usual spice blend is golden in color; a combination of cumin, coriander and turmeric.  Many curried sauces have a combination of both sweet and savory ingredients–I love sweet mixed with savory–yum!  Some have meat, others don’t.  Some are thick, some soup-like.  Most are served with a starch of some sort and a variety of toppings or stir-ins. 

Here we go for a quick (in about 30 minutes), easy, basic and yummy curry to get your creativity started:

To serve 4-6:

  • 2 small onions, peeled and chopped
  • 2 small apples, peeled and chopped
  • 4 TBSP butter
  • 4 TBSP flour
  • salt and pepper to taste
  • 2-4 TBSP curry powder
  • 1/4 tsp red pepper flake (or more if you prefer!)
  • 2-3 cups chicken broth
  • 1/2 cup half and half (coconut milk could be added instead…mmmm!)
  • 1 pound cooked, shredded meat–I’m using chicken, but I think pork would be awesome!
  • cooked starch–pasta, noodles, rice….
  • shredded coconut for a topper

Cook your starch according to package directions.  Tonight I chose spaghetti, because it was quick.

Saute chopped apples and onions in butter.

Add salt, pepper and flour.  Cook for a minute or two, stirring.  This will create a roux, or thickening agent for the sauce.

Add curry and red pepper flake, stir to combine.

Add chicken broth (I was out, but had those little cubes and dissoved them in water.)  Stir to combine, add half and half, and bring to a boil to thicken.

Add cooked, shredded meat.

Add starch and toss to combine.  Or, if you want, serve the sauce over your starch.

Top with a bit of coconut and enjoy!

I realized too late that I had macadamia nuts from our trip.  I’m thinking chopped, salted mac nuts would be another great topper.  I was also thinking adding frozen peas, chopped scallions and or cilantro to the sauce would add a  nice fresh, green flavor.  Some people like golden raisins in their curry….and chopped peanuts….what do you like?

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Filed under comfort food, dinner, Potluck, recipe