Tag: coconut milk

Curried Coconut Soup

This is a simple almost vegan soup – use oil instead of butter and it’s vegan. I love the flavor of the spices and the coconut milk!

  • 2 tbsp butter or oil
  • 1 sweet onion, sliced thin
  • Salt
  • 1 1/2 tsp curry powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • 1 28 oz can tomatoes
  • 1 can light coconut milk

In a stock pot, heat butter or oil over medium heat and melt butter. Add the onion and 1/2 tsp salt. Reduce to medium-low and cook onions until tender, about 15 minutes.

Stir in the spices and cook for 1 minute until fragrant. Stir in tomatoes and 28 oz of water (use the can). Bring to a boil and simmer on medium high for 20 minutes.

Remove from heat. Use an immersion blender to purée the soup. Return to low heat and stir in coconut milk.

Serves 4 – 6.

Advertisement

Red Lentil Coconut Curry

This dish is so yummy! Just the right amount to sweet and heat – the curry sauce adds a little tang!

For the curry:

  • 2 c rice, cooked and warm
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 inches ginger, peeped and minced
  • 2 tbsp olive oil
  • 1 c red lentils
  • 1 15 oz can diced tomatoes
  • 1 15 oz can full fat coconut milk
  • 1/4 c red curry paste
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 4 c baby spinach

Cilantro Chutney:

  • 1/4 c diced onion
  • 2 c cilantro
  • 1/4 c golden raisins
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • Salt

In a large skillet sauté onions over medium heat for 5 min. Add garlic and ginger and sauté 1 min.

Add lentils, tomatoes, coconut milk, 2 c water, red curry paste, tomato paste and salt. Simmer 15 – 20 minutes until the lentils are tender. Stir in spinach and remove from heat.

For the chutney:

Place all ingredients in a blender and smooth.

Serve lentils over rice and top with sauce.

Serves 4.

Indian Butter Chickpeas

Another winner from Skinny Taste! So easy – I cooked it in the pressure cooker – it can also be slow cooked for 6 – 8 hours.

  • 2 15 oz cans Chickpeas, drained
  • 1 28 oz can crushed tomatoes
  • 5 cloves garlic, minced
  • 2 tsp ginger
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garam Masala
  • 1/4 tsp cayenne
  • 1/2 c full fat coconut milk
  • 1 tbsp ghee or oil
  • Salt and pepper
  • 1/4 c cilantro, minced
  • 2 c cooked rice

Put all the ingredients except rice and cilantro in a pressure cooker. Add 3 c water and stir to combine.

Seal and cook on high for 12 minutes. If sauce is thin, cook on reduce for 10 – 20 minutes.

Serve over rice with cilantro garnish.

Serves 6 – 8.

Curried Coconut Soup

This soup is quick and super tasty – made with staples from the pantry!

  • 2 tbsp coconut oil
  • 1 yellow or white onion, sliced thin
  • 1 tsp salt
  • 2 tsp curry powder
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 28 oz can tomatoes
  • 1 can light coconut milk

In a medium saucepan, heat oil over medium heat, add onions, reduce to low and cook covered until soft, about 15 minutes. Stir in the spices and cook for 1 minute until fragrant. Stir in the tomatoes with juice and 4 c water. Bring to a boil and the lower to a simmer for 20 minutes.

Transfer to a blender or use an immersion blender and blend till smooth.

Return to pan, stir in coconut milk and cook over low heat for 10 minutes.

Serves 4.

Green Curry Cauliflower Roast

Another winner from Vegan Comfort Food! Next time I would double the sauce.

  • 1/2 c finely chopped onion
  • 2 cloves garlic, minced
  • 2 tbsp oil
  • 1 c full fat coconut milk
  • 3 kaffir lime leaves
  • 1/4 Thai basil, chopped
  • 2 tbsp green curry paste
  • 1/2 tsp salt
  • 1 tbsp lime juice
  • 1 large cauliflower, leaves trimmed off

Preheat oven to 400.

In a small sauce pan, heat oil over medium heat, sauté onions and garlic til soft. Stir in remaining ingredients and cook for 4 – 5 minutes until it thickens.

Place the cauliflower in a cast iron skillet and pour half the sauce over the bottom allowing it to seep in. Careful flip over and pour the rest over the top.

Bake about 45 min basting several times until golden and caramelized.

Carve into slices and serve.

Serves 4 – 6.

Curried Lentil, Tomato and Coconut Soup

This soup is made from pantry staples, so it is perfect for one of those night when you don’t want to cook, it is so good and so easy you’ll want put it in regular rotation. It’s vegan too!!

  • 2 tbsp coconut oil or olive oil
  • 1 medium onion, sliced thin
  • 2 garlic cloves, finely chopped
  • 1 2½-inch piece ginger, peeled, finely grated
  • 2 tbsp curry powder
  • ¼ tsp crushed red pepper flakes
  • 1 c red lentils
  • 2 a 14.5-ounce can crushed tomatoes
  • Salt, freshly ground pepper
  • 1 13.5-ounce can unsweetened coconut milk, shaken well
  • Lime wedges (for serving)
  • ½ c finely chopped cilantro
  • 1/2 c basil, chopped
  • 1/4 c roasted peanuts, chopped

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, coconut milk , a generous pinch of salt, and 2½ cups water; season with pepper. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.

To serve, divide soup among bowls. Top with basil, peanuts and cilantro. Serve with lime wedges.

Serves 4.

Shrimp in Coconut Broth

This is perfect for a quick and tasty weeknight meal. 

Ingredients:
4 oz snow peas, blanched 
2 tbsp vegetable oil
2 – 3 tbsp red curry paste
1 1/2 c light coconut milk
1/2 c vegetable stock
4 kaffir lime leaves
1 lb shrimp
2 tbsp lime juice
2 tbsp fish sauce
3 tbsp cilantro
1 scallion sliced thin

In a skillet heat oil over medium heat. Add curry paste and stir for 30 seconds. Add coconut milk, stock, and kaffir Lime leaves. Simmer uncovered for 3 minutes. Add shrimp and cook until bright pink. Add lime juice, snow peas and fish sauce and stir to blend. Remove like leaves.

Serve over rice top with cilantro and scallions.

Serves 4.

Pina Colada Pancakes

These aren’t quite whole30 since they frown of food that is legal but looks illegal. I’m sick of eggs, so I don’t care.

Ingredients:
1/2 c coconut flour
1/8 tsp salt
1 tsp baking powder
1/2 c almond butter
4 eggs
1/2 c chopped pineapple
1/3 c coconut milk

Combine dry ingredients. Combine wet ingredients. Combine all and whisk until smooth.

Heat a griddle over medium heat, when hot pour a 1/4 C batter onto griddle and cook 3 – 4 minutes per side. Let the first side cook a little longer so it’s easier to flip. These are very delicate.

Makes about 12 pancakes.

Cauliflower Rice with Pineapple And Green Onions

This recipe was inspired by Nom Nom Palio. It is so delicious you will almost forget it’s made with Cauliflower. You can buy cauloflower rice at TJ’s or make your own hy pulsing cauliflower florets in a food processor. 

Ingredients:
2 tbsp coconut oil
1 small onion, finely chopped
16 oz cauloflower rice
1/2 c coconut milk (I use TJ’s lite version in a can)
1 c pinapple chopped into small
pieces
1 c green onions, sliced thin
Salt and pepper to taste

In a large skillet with a lid, heat the coconut oil over medium heat, add onions and a pinch of salt and cook until onions are translucent. Add cauliflower and coconut milk, stir and cover until coconut milk is absorbed. Remove from heat and stir in pineapple and green onions. 

Serves 4 – 6