Tag: dinner

vegetable curry

Vegetable Curry

Chef KimLeave a Comment on Vegetable Curry

This vegetable curry is delicious and satisfying. Perfect when the temperatures start to drop. The warming curry spices are very comforting but also help to activate digestion and circulation.

This is comfort food for me.  The warm curry spices and the full belly satisfaction afterwards makes me want to make this every week.

In this recipe you can really use a variety of vegetables, please try different combinations. I usually have on hand, celery, carrots, cauliflower and broccoli. But try sweet potatoes, squash, green beans, kale, spinach, turnips, kohlrabi. Get creative.

This is a mild curry, but if you like extra spiciness, add some cayenne powder.

You can print the recipe by jumping to the bottom of the post, but the following directions show you steps with pictures.

Chop one yellow onion, one carrot and two stalks of celery. Add these to large high sided skillet or soup pan. Over medium high heat, sauté until onions soften.

chopped onion, carrot and celery

Chop one stalk of broccoli, separating florets, peel the stalk and then chop the stem. Chop 1 cup of cauliflower into small florets.

cauliflower and broccoli

Gather 1/2 cup of red lentils, a can of diced tomatoes, a can of coconut milk and 1tablespoon of curry powder. red lentils, curry, tomatoes and coconut milk

Add the chopped cauliflower and stems of broccoli to the pan along with the tomatoes, lentils and curry. Fill the tomato can 1/2 full with water and add to the pan and stir everything together. curry ingredientsThen add the can of coconut milk. Full fat or lite can be used. add coconut milk

Stir together and bring to a simmer, cook uncovered for about 15 minutes. curry cookingThen add the broccoli florets and cover the pan and cook for 5 minutes. The lentils and vegetable should be tender. If it is too thick add a 1/4 cup more water. broccoli floretsWhen the vegetables are tender stir in 2 tablespoons of chopped cilantro and serve!! This fills the kitchen with a warm curry aroma and tastes fantastic.

Print Recipe

Curry Red Lentils

Curry with your choice of vegetables and creamy red lentils.
Prep Time15 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Indian
Keyword: coconut milk, curry, plant-based, red lentils, vegan, vegetables
Author: Chef Kim

Equipment

  • knife
  • large skillet or soup pot

Ingredients

  • ½ cup red lentils
  • 1 onion chopped
  • 1 carrot chopped
  • 2 celery stalks chopped
  • 1 cup chopped cauliflower
  • 1 broccoli stalk
  • 1 can coconut milk light
  • 1 can diced tomatoes
  • 1 cup water more if needed
  • 1 tsp garlic powder
  • 1 Tbsp curry powder
  • ½ tsp salt
  • Black pepper to taste
  • 2 tablespoons of cilantro

Instructions

  • Heat 1 teaspoon coconut oil in a pan over medium high heat. Add onion, celery and carrot, sauté for 5 minutes until onion has softened.
  • Chop veggies, separate the broccoli florets from stem, peal the stem and chop.
  • Add all ingredients, except broccoli florets and cilantro, stir to mix and bring to a boil. Stir again, lower the heat to keep the mixture at a slow simmer for 15 minutes.
  • Add the broccoli florets and cook until lentils and the vegetables are tender. Turn off heat and stir in cilantro.
  • Serve with rice or naan and a lime wedge (optional)

Creamy Mushroom & Wild Rice Soup

Chef KimLeave a Comment on Creamy Mushroom & Wild Rice Soup

This mushroom and wild rice soup is super creamy without the dairy found in traditional creamy soups. Oats and cashews are blended into a cream and added at the end of the cooking time.

This soup does not take much prep time, just enough to slice the mushrooms or you can purchase pre-sliced mushrooms and just dump them in.

I love a warm bowl of this soup when the temperature starts to drop, but it’s delicious enough for the holiday table.

Let me know if you give it a try.

Print Recipe

Creamy Mushroom& Wild Rice Soup

This mushroom and wild rice soup is perfectly creamy without any dairy.
Prep Time15 minutes
Cook Time1 hour
Course: Soup
Cuisine: American
Keyword: mushrooms, wild rice
Servings: 6
Author: Chef Kim

Ingredients

  • 1 lb sliced mushrooms
  • 1 cup onion chopped
  • 2 garlic cloves
  • 1 cup Wild Rice
  • 3 cup water
  • 4 cup veg broth
  • 1/2 cup cashews
  • 1/4 cup gf rolled oats
  • 2 tsp thyme
  • 1 tsp rosemary
  • 1/2 tsp sage
  • 1/2 cup slivered almonds optional for topping

Instructions

  • In a 4 qt saucepan, over medium heat, sauté the onion in a tsp of olive oil until softened. Add the garlic and stir for 1 minute so the garlic does not burn.
  • Then add the mushrooms. Stir to combine and cook for about 10 minutes, stirring often. When the mushrooms have released their moisture and the pan is almost dry, transfer mushroom mixture to a bowl and set aside.
  • Into the same pan, add the wild rice and water and a tsp salt. Bring to a boil, then turn heat down to low and simmer, cover pan. Cook for 30 minutes.
  • While the rice is cooking, in a blender, combine cashews, oats and 2 cups of broth. Blend until smooth and creamy, about a minute.
  • When the rice is tender, add the remaining 2cups of broth, the mushroom mixture, herbs and the cashew blend to the pot. Bring to a simmer and cook for another ten minutes. The soup is ready when thickened.
  • Garnish with more fresh herbs and a sprinkling of sliced almonds, if desired.