Red Coconut Curry Veggie Soup


This dish should be saved for an afternoon of cooking, shopping, and errands. You’ll need the crock pot for the first half and a food processor and a large soup pot for the second half. You can use chicken to make the stock or simply rely on the flavors of the lemongrass and spices!

6 chicken legs (optional)

Vegetable Curry1   Red Coconut Curry Veggie Soup

Shan Vegetable Curry Seasoning (http://shanfoodspk.com/consumer/category/products/recipe/shan-vegetables-pulses-range/)

4 -5 pieces of 6 inch lemongrass
2 tbsp green tea
3 tbsp diced ginger
3 chilli peppers (I used one red and two green)

Peeled and Chopped

  • 1 Med/lg butternut squash
  • 3 med/lg white or sweet potatoes
  • 4 carrots

1 can chic peas
1 can coconut milk
2 cups stock additional (I would recommend chicken or vegetable stock)
5 cups assorted veggies

  • Kale
  • Broccoli

Salt, pepper to taste

Put lemongrass and green tea in a coffee filter. Wrap it in twine and tie tightly. place in the crock pot. Add curry paste, shan veggie curry seasoning. Chopped squash, carrots, and potatoes. Add chicken legs and chic peas. Fill crock pot with water. Cook on high 4-6hours.

Remove chicken legs from crock pot. Remove half of the contents from the crock pot and put in the food processor. Add a can of coconut milk and blend.*Transfer the coconut milk mixture and the remaining contents of the crock pot into a larger soup pot. This gives a good mix of creamy and chunky textures. Add additional stock for desired soup thickness.

 

coconutsoup   Red Coconut Curry Veggie Soup

Red Coconut Curry Veggie Soup served with an Atwater’s Cheddar Buttermilk Biscuit

Pull chicken from the bone (or leave whole and serve in soup bowls later) and add chicken, kale, and broccoli to the soup. Bring to medium boil and simmer until kale begins to soften. Serve immediately. I had mine with an Atwater’s Cheddar Buttermilk biscuit. Enjoy! This pot probably makes 12-15 servings. Don’t be afraid to cut it in half. I usually freeze half of my soup and take it to work for yummy leftovers!

*Coconut milk in a can is high in fat. I scooped half of the cream out of the can. You can also use 2 cups of Silk or Blue Diamond coconut milk. I have done it both ways and I like the flavor of the canned milk but prefer the nutrients of the other milk. Your choice. They are both delicious!

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January 7, 2013
Food, Recipe

 
 

Coconut Curry Veggie Soup


Coconut Curry Veggie Soup
     video and recipe

2 tbsp olive oil
3 cloves sauteed garlic
1.5 tbps Veggie Curry Seasoning (http://shanfoodspk.com/consumer/category/products/recipe/shan-vegetables-pulses-range/)
4 cups White Sauce (Healthy White Sauce Alternative (White Beans and Cauliflower))
2 Cups Coconut Milk (I used Silk Vanilla in the video. The vanilla adds a hint of sweetness. Newer version have used the original flavor. I have    also used a can of cocounut milk. Don’t be afraid to experiment.)
2 cups stock (I would recommend chicken or vegetable stock) In the video, I use my homemade recipe!
1 cup each of assorted veggies.
Diced Mushroom
Chopped Kale
Spinach
Shredded carrot
Salt, pepper to taste

Here is a short video of the early preparation stages! Coconut Curry Veggie Soup

If I had to do it over, I would prepare it this way.

Heat olive oil in a medium sized soup pot. Add garlic and Shan seasonings. Add white sauce, coconut milk. You can play with different liquid ratios. Bring to a medium boil. Add all veggies but spinach. Some folks might want to saute their mushrooms. Simmer until kale begins to soften, approximately 7-10 minutes. Spinach only takes a minute or two to wilt and can be added at the end. Serve immediately. Enjoy!

I’ve considered doing different versions of the soup. I would add seafood, like Tilapia, Shrimp, mussels, or crab. I’ve also done a red version with a root vegetable puree. Gotta love the food processor. I’ll post that one soon 🙂

Dinner music? Wide Open Spaces – QueenEarth (Acoustic Cover)

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#education #music #creativity

 

 

 

 

 

 

 

 

 

 

January 5, 2013
Food, Recipe

 
 

Shrimp Saag Remix


When I first started cooking, I experimented with Indian dishes. I loved the Saag that I ate at a local restaurant, but I knew it was loaded with heavy cream, butter, and everything delicious for me and bad for my arteries. I tried this recipe 🙂

My Shrimp Saag Remix is served on top of a mound of Carrot Sweet Potato Mash. It’s fairly easy.

Carrot Sweet Potato Mash

Ingredients:

carrotsweetginger 300x255   Shrimp Saag Remix

Carrot Sweet Potato Mash

 

  • 4-5 Carrots, chopped into bite sized pieces
  • 2 Yams or Sweet Potatoes, peeled, chopped  into bite sized pieces
  • 1/4 cup finely chopped Ginger
  • 1 clove garlic
  • dash Cinnamon
  • dash ground Cloves
  • 2 tbsp butter Butter or olive oil
  • 1/2 cup Almond Milk

Boil the vegetable and ginger until the potatoes are tender. Drain and transfer to a bowl and add butter and almond milk and more spices. Mash with a whisk until ingredients are blended and similar to mashed potato consistency. Use more or less liquid for creamier potatoes.

 

For the Saag, I combined the following ingredients:

  • 4-5 stalks of leafy greens, or around 8 cups of chopped greens (spinach, kale, swiss chard)
  • Trifecta of Awesomeness (garlic, leek, ginger) I don’t measure (maybe 1/2 cup of leek, 1/4 cup ginger, 4 cloves finely chopped garlic)
  • 1 tbsp garam masala
  • salt and pepper
  • 2 tbsp olive oil

I sauteed the Trifecta until the leek was clear. Then I added the spices. I hear they activate when you place then in the hot skillet, before adding bulky ingredients. Once I could smell the spices, I added my greens. I cooked them until they were soft, but not soggy.

In another skillet, I cooked my shrimp (seasoned with curry and garam masala. I may have added Old Bay. There are similar ingredients.)

The Plate

topshrimpsaag 300x263   Shrimp Saag Remix

Shrimp Saag Remix

 

 

 

 

 

 

 

 

 

 

Try a garnish with fresh cilantro, thai basil, and greek yogurt 🙂

aerialshrimpsaag 300x225   Shrimp Saag Remix

I must cook with music playing 🙂

Head Over Feet (acoustic cover) – QueenEarth

 

 

 

 

 

 

This dish serves well as leftovers. I’ve eaten it with lamb, chicken, beef, and tofu. Season to your liking, but definitely, try this healthy Saag alternative.

 

June 10, 2011
Food, Recipe

 
 

Sweet Potato-curried vegetables


by

This post is more of a concept post than a recipe.
I make a lot of stir fries as I’m a big fan of one-pot meals.  I don’t necessarily mean you cook it in one pot only (though that would be ideal), but rather that everything in the meal is combined into one dish.  Not a main part with sides, etc.

The idea behind this post is that you can make a creamy curry-esque dish that is low fat, without the cream, by using something as simple as yams or sweet potatoes.

Ingredients:

  • Fennel
  • Green beans
  • Zucchini
  • Garlic, Ginger, Leek (the Trifecta of Awesomeness)
  • Sweet potatoes
  • Rosemary
  • Optional lentils
  • Curry seasonings: Curry powder, paprika, turmeric, salt, pepper, garam masala etc.
  • Hot sesame oil

Directions:

Saute the garlic, and leek in a wok with some hot sesame oil if you have it.  If not, use another oil for frying (grapeseed oil for instance).

sauteed vegetables 1 Copy 300x225   Sweet Potato curried vegetables

sauteed vegetables

Add your vegetables (any vegetables will do, it’s a stir fry/curry.  I used green beans, zucchini and fennel, because that’s what I had).
Add ginger and continue to saute, adding curry seasonings of your preference, until crispy but cooked.

 

In the meantime, boil  or use a pressure cooker to cook some sweet potatoes or yams, optionally adding a sprig of fresh rosemary for flavor.  In this instance I added some red lentils to the batch, but for some reason they turned out not to be red at all after cooking.  Not sure what happened.

IMG 1315 300x225   Sweet Potato curried vegetables

Boiled sweet potatoes and lentils with rosemary

Once soft, mash the potatoes / lentils into a creamy texture.

sweet potato mash 300x225   Sweet Potato curried vegetables

sweet potato mash

Combine the mash with the sauteed vegetables and serve.

The mashed yams are sweet and creamy in texture.  It’s just a twist on an everyday stir fry or curry recipe.   Yum!

sweet potato curried vegetables 300x225   Sweet Potato curried vegetables

sweet potato-curried vegetables

May 9, 2011
Food, Recipe

 
 

Coconut-Curried veggies with Tofu or Chicken


by

When you cook a meal, the main focus doesn’t necessarily have to be the protein source.  Many dishes can be made with interchangeable proteins.  In this meal we made curried Bok Choy, green beans, zuchinni, and white yams and topped it with either chicken or tofu.

The curried veggies were delicious.  Here’s how:

Ingredients:

Green beans
Bok Choy
Zuchinni
Sweet potato or yam, or white yam (to thicken and sweeten the curry)
Coconut milk (beverage or can)
Trifecta of awesomeness (Garlic, ginger, and leek)
Tofu and/or Chicken
Sesame seeds
Olive oil, corn starch, paprika, curry powder, paprika, turmeric (curry type spices)
Thai basil, Fresh Mint

Method:

Dice sweet potatoes or white yams, and boil until quite soft.  They will be added to the sauteed veggies to create a creamier curry

Saute the garlic and leek in a little oil in a large wok.

IMG 1094 150x150   Coconut Curried veggies with Tofu or Chicken

Fresh Mint

Add the green beans and zucchini, and the bok choy a little later

Add half of the ginger.

Add the boiled sweet potatoes to the wok.

Stir in about 1-2 cups of coconut milk beverage, or half a can of coconut milk.

Season with salt, pepper, curry spices, turmeric, paprika, garam masala, etc.
Add the remaining ginger, chopped mint, and some fresh thai basil
Thicken with a little corn starch blended in cold water if necessary.

 

IMG 1101 300x225   Coconut Curried veggies with Tofu or Chicken

Sauteeing the veggies with potatoes

Proteins:

To make your protein, simply season your tofu or chicken with the same spices you are adding to the curry.

IMG 1103 300x225   Coconut Curried veggies with Tofu or Chicken

Proteins: seasoned chicken and tofu

Add sesame seeds as well if desired.

IMG 11091 300x225   Coconut Curried veggies with Tofu or Chicken

Add sesame seeds and spices while cooking

Saute in a small pan until cooked through and add to the curried veggies when serving.

IMG 1105 300x225   Coconut Curried veggies with Tofu or Chicken

Cooking proteins and veggies separately

Finished!

IMG 1112 300x225   Coconut Curried veggies with Tofu or Chicken

Tofu(left) and Chicken(right) with curried veggies

Two options.. tofu or chicken!

IMG 1114 150x150   Coconut Curried veggies with Tofu or Chicken

Chicken!

IMG 1116 150x150   Coconut Curried veggies with Tofu or Chicken

Tofu!

 

April 21, 2011
Food, Recipe