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.

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

2 tbsp olive oil
2 onions, spiced thin
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.

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.

Chicken Salad

 Patricia Wells does it again with this tasty chicken salad!

1 c greek yogurt
1 tsp curry powder
1 TBSP lemon juice
Salt and pepper
1 1/2 c celery, diced
1 lb cooked chicken, cubed
1 granny smith apple,diced

Combine all ingredient in a large bowl. Serve on bread or lettuce.

Serves 4.

Beef Kofka and Rice


Another winner from Jamie Oliver! This one is Indian Inspired, and takes a little over 30 minutes to prepare.

1 c lentils, cooked
2 tsp garam masala
1 lb lean ground beef
olive oil
3 ripe tomatoes
1 thumb-sized piece of ginger
2 spring onions
1 fresh red chilli
1 bunch cilantro
1 tsp turmeric
1 tsp honey
3 tsp Patak’s rogan josh curry paste
1 c coconut milk
4 TBSP Greek yogurt
1 lemon
For the rice
1 c basmati rice
5 cardamom pods
1 c asparagus or green beans chopped

Put the lentils into a bowl with salt, pepper, the garam masala and ground beef, then mix together. Form Into 6 logs.

Heat 1 TBSP olive oil over medium high heat and cook beef until golden on all sides.

In a small sauce pan cook 2 1/2 c water with rice, cardamom pods and asparagus. Cook until all the water is absorbed about 20 minutes.

Puree the tomatoes, peeled ginger, spring onions, half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, in a food processor. Pour into the kofta pan, bring to the boil, then simmer and season to taste

Serve with a dollop of yogurt, lemon wedges, and the rice.

Serves 4.



Tofu Coconut Curry


Crispy tofu, crunchy on the outside, soft on the inside, mmmmmmm. This was inspired by a Rachel Ray recipe if you can believe it, obviously I’m still having trouble with it. Ok, made a lot changes.

2 TBSP canola oil
1 pkg firm tofu, cut into small cubes
3 TBSP ginger, chopped
4 TBSP garlic, chopped
2 TBSP curry powder
Salt and pepper
1 onion, sliced thin
1 lb carrots, cut 1/4 inch thick
1/2 lb green beans, cut in 1/2 lengths
1 can light coconut milk
28 oz diced tomatoes
1/2 c vegetable broth
1 – 2 TBSP fish sauce
2 TBSP cilantro, chopped

In a large skillet, heat 1 TBSP oil over high heat. Add tofu and cook until brown on all sides. Remove from pan and set aside.

Add remaining oil, add garlic, ginger and curry, cook for 1 minute. Add onions and 1/4 c broth cook until onions are soft, about 8 minutes. Add remaining ingredients, cover and reduce heat to medium high. Cook for about 15 minutes until carrots are tender. Remove lid and return to high heat to reduce liquid, about 5 minutes. Add tofu cook for another 2 minutes until heated through.

Sprinkle cilantro over the top.

Serve with rice.
Serves 4 – 6.