Vegetable Coconut Curry

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I know my Indian friends would not call this curry, but I like to make curry in a hurry! Hahaha! Get it? It’s the name of an Indian place in the city.

I threw this together one night with what I had in the house and it is now one of our favorites. Hearty, nutritious, and just enough spice.

1 small onion
1 spring garlic or 1 clove of garlic
2 small Yukon potatoes
2 carrots
1/2 yellow bell pepper
1 tablespoon minced fresh ginger
1 tablespoon tomato paste
1/2 cup cashew milk
1/2 cup coconut milk
1/2 cup frozen green peas
2 or 3 teaspoons curry powder
Salt
Fresh cilantro, for garnish

Rice, enough for 2 to 3 servings

Get the rice going.

Prep the vegetables: slice the onion into semi circles, slice the spring garlic or mince the garlic clove on a microplane, cube the potatoes, dice the carrots and pepper, and grate the ginger on a microplane.

Dry sauté the onion until starting to brown. Add 1/4 cup water to deglaze the pan. Next, add the garlic, ginger and potatoes and the cashew milk and cook together for a few minutes. Season with salt. Add the tomato paste, carrots, peppers, coconut milk, tomato sauce. Season with curry powder. Cook until potatoes are just soft.

Add the peas and cook for another minute.

Serve over rice and garnish with chopped cilantro. Enjoy!

Curried Coconut Red Lentil Soup with Kohlrabi

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I had that kohlrabi from the CSA. “They” say it’s great with Indian spices so I made our favorite red lentil soup and added the kohlrabi. “They” are right!

makes 4 to 6 bowls

1 onion
1 clove of garlic
1 carrot
1/2 kohlrabi *
1 cup red lentils
1 can coconut milk (13.5 oz), divided
2 cups vegetable stock
1 teaspoon curry powder
Salt, to taste
Sunflower oil
Fresh cilantro, for garnish *

Prep the vegetables: dice the onion, mince the garlic, dice the carrot, and peel and cube the kohlrabi.

Pour the coconut milk into a 2 cup measuring cup (or if you only have a one cup measuring cup fill it up to 1 cup.)

Heat the sunflower oil in a soup pot and add the onions. Sauté until just softening. Add the garlic and cook on a low flame for a minute. Add the carrots and kohlrabi and cook for a few minutes. Add the lentils and toss to coat with the vegetables. Season with curry powder and salt.

Add 1 cup of coconut milk and 2 cups of stock. Bring to a boil and then reduce to a high simmer, stirring frequently. The lentils will soak up much of the liquid. Add the rest of the coconut milk and simmer for ten minutes.

Take the soup off the heat and let sit covered for a few minutes. Chop up fresh cilantro and sprinkle on top of the soup. Enjoy!

p.s.: I roasted the other half of the kohlrabi.

* CSA Week #4

Curried Coconut Red Lentil Soup

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This is a soup that I have been making since my son starting eating real food. We love it for lunch on a cold day, after a good yoga class, or as a filling dinner. I add noodles for my son (cooked separately) for something a little extra special. It can also be served over rice or quinoa.

makes 4 bowls

1 onion
1 clove of garlic
1 carrot
1 cup red lentils
1 can coconut milk (13.5 oz), divided
2 cups vegetable stock
1 teaspoon curry powder
Salt, to taste
Sunflower oil
Fresh cilantro, for garnish

Prep the vegetables: dice the onion, mince the garlic, and dice the carrot.

Pour the coconut milk into a 2 cup measuring cup (or if you only have a one cup measuring cup fill it up to 1 cup.)

Heat the sunflower oil in a soup pot and add the onions. Sauté until just softening. Add the garlic and cook on a low flame for a minute. Add the carrots and cook for a few minutes. Add the lentils and toss to coat with the vegetables. Season with curry powder and salt.

Add 1 cup of coconut milk and 2 cups of stock. Bring to a boil and then reduce to a high simmer, stirring frequently. The lentils will soak up much of the liquid. Add the rest of the coconut milk and simmer for ten minutes.

Take the soup off the heat and let sit covered for a few minutes. Chop up fresh cilantro and sprinkle on top of the soup. Enjoy!