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.

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Cauliflower Tikki Masala

Meatless Monday is a thing in our house! This dish is inspired by Eating Well and it is da bomb! Perfect for a busy Monday! I used Madras sauce.

•  1 tbsp coconut or canola oil
• 4 c cauliflower florets
• ¼ tsp salt
• ¼ c water

• 1 (15 ounce) can chickpeas, rinsed
• 1½ c tikka masala sauce
• 2 tbsp butter
• Fresh cilantro for garnish

Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired.

Serves 4 – 6

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.

Thai Coconut Soup

This soup is so good! I had cubed butternut squash on hand, you could also use tofu.

• 1 tbsp vegetable oil
• 12 oz butternut squash, cubed
• 8 oz shiitake, sliced thin
• 3 stalks lemon grass, trimmed to bottom 4 inches
• 2 inches of ginger, peeled
• 2 cloves garlic
• 3 tbsp Thai red curry paste
• 6 c veggie stock
• 3 tbsp fish sauce or vegan substitute
• 2 cans coconut milk
• 12 oz spinach
• 3 tbsp lime juice
• 1/2 c cilantro
• 6 scallions, sliced thin

Heat oven to 450, spread squash on a baking sheet and spray with oil. Bake for 20 minutes until golden and soft.

In a food processor finely chop lemon grass, ginger and garlic.

In a large stock pan heat the oil over medium heat. Add mushrooms, lemongrass, ginger and ginger, cook for 30 seconds. Add curry and cook another 30 seconds, stir in broth and fish sauce and cook for 20 min.

Stir in coconut milk, squash, spinach, and lime juice, simmer for 5 min. Serve topped with cilantro and onions.

Serves 8.

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.

Curry Chicken with Mango

This one is from Diana Henry with a few slight modifications. It has a wonderful flavor and makes great leftovers for lunches.

6 skinless chicken thighs, each cut in half 
Salt and pepper 
1 tbsp butter 
1 tbsp peanut oil 
2 medium onions, sliced thin
3 cloves of garlic, crushed 
1 28 oz can tomatoes, chopped 
3 tbsp curry paste (Patak’s)
2 tsp ground ginger 
1 chicken stock 
1 can light coconut cream 
1 just ripe mango, peeled and sliced 
Juice of 1 lemon
2 tbsp roughly chopped cilantro
1/4 c toasted coconut flakes
Brown rice, cooked

Heat the butter and oil in a saute pan, add the chicken and cook until golden on both sides, seasoning it as it cooks. (You only want to colour the outside, not cook the chicken through). Remove to a plate. 

Add the onions and garlic to the pan and cook over a medium heat until soft, about 7 minutes. 

Add the tomatoes and cook for another 3 minutes, stirring from time to time.
Stir in the curry paste and ginger. Cook for 2 minutes, until the spices have released their aroma. Add the stock, bring to the boil and boil until the liquid has been reduced by about half.

Turn the heat down, add the coconut and put the chicken back. Cook over a medium-low heat – don’t boil the dish – for 15 minutes. Add the mango so it can cook for the last 5 minutes.

Stir in the lemon juice. Taste for seasoning. Simmer for about a minute to heat through, then add the cilantro and toasted coconut and serve with rice.

Serves 4 – 6.

Indian Spiced Cauliflower

This is a super easy Indian Spiced dish – just whisk and roast.

Ingredients:
4 tbsp olive oil
1 tsp coriander
1 tsp cumin
1 tsp curry powder
1 tsp turmeric powder
1 tsp garlic powder
Salt and pepper
1 tbsp finely grated peeled ginger
Zest and juice of 1 lemon
1 head of cauliflower, broken into florets

Preheat oven to 400.

Whisk all ingredients in a bowl except the cauliflower. Toss the cauliflower with and roast for 40 – 50 minutes until golden brown.

Serves 4 – 6.

Coconut Veggie Curry

This is one of those better than take out recipes – packed with tons of veggies and of so good served over rice.

Ingredients:
1 tsp coconut oil
1/2 c onions, sliced thin
1/4 tsp salt
2 tbsp ginger, grated
2 cloves garlic, minced
3 TBSP Thai red curry paste
1 14 oz can light coconut milk
2 tsp soy sauce
1 carrot, cut to 1/4 inch slices
1 bell pepper, sliced 1/4 inch thick
1 zucchini, sliced 1/4 inch
1 c broccoli florets
1 1/2 c bok chop, chopped
1 tbsp like juice
1/4 c chopped basil

In a large skillet over medium high heat, add oil, onions and salt and cook until soft. Add ginger, garlic and curry paste and cook stirring for 1 minute. Add coconut milk and 1/4 c water, soy sauce, carrots and bring to a boil. Reduce to medium low add carrots, bell pepper, zucchini, broccoli and bok choy and cook covered for 8 – 10 minutes. Remove from heat and stir in basil and lime juice.

Serve over rice.

Serves 4.

Spicy Butternut Squash Soup

  
Ingredients:
2 tbsp olive oil
2 onions, spiced thin
salt
2 c butternut squash puree
2 small turnips, peeled and sliced thin
1 baking apple, cubed
1 qt chicken stock
1 tsp curry powder
1 tsp ground ginger

In a large stock pot, heat the oil over low heat, add onions and a pinch of salt, cover and cook 3 – 4 minutes. Add squash, parsnips, Apple and stock. Cook covered over medium heat for 30 minutes. Purée, return to pot and stir in curry and ginger, cook for 5 minutes and serve.

Serves 8. 3 WW PP per serving.

Turkey Curry Salad

  

This is a flavorful and healthy dish, perfect to get you back on track after the Thanksgiving holiday. If you don’t have turkey, chicken can always be substituted. This is great between bread slices or a top some greens. Best of all, it makes enough for lunch for a large crowd or for a quick weekday lunch.

Ingredinets:
1 tsp olive oil
1/2 chopped onion
1 tbsp curry powder
1 lb cooked, boneless, skinless chicken or turkey breasts, cut into 1/2-inch cubes
1/4 tsp salt
Black pepper
1/4 c Greek yogurt
1/4 tsp ground cinnamon
3/4 c dried cranberries
1 large sweet apple, finely chopped
1/4 c silvered almonds
1/4 c chopped cilantro
1/4 c scallions, chopped

In a small skillet heat the oil over medium low heat, add onions and curry and cook until the onions are softened, about 10 minutes. Set aside to cool.

Combine all ingredients in a large bowl. Chill for at least an hour before serving.

Serve with lettuce of bread.

Serves 6 – 8.