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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)
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.
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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#education #music #creativity{acorn squash, butternut squash, coconut milk, curry, dairy-free, gluten free, healthy, Indian, mushrooms, shan seasonings, silk coconut, Soup, sweet potatoes, veggies}January 7, 2013
Red Coconut Curry Veggie Soup
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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 tasteHere 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{coconut milk, curry, dairy-free, gluten free, healthy, healthy white sauce, Indian, mushrooms, shan seasonings, silk coconut, Soup, veggies, white sauce}January 5, 2013
Coconut Curry Veggie Soup
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I absolutely LOVE this simple dish! I’ve adapted it from Rabbit Food, Dan’s favorite vegetarian cookbook.
Note two important things:
– Canned beans and tomato paste have a LOT of salt in them. If you have time to rehydrate your own chickpeas or can find a no-salt-added variety, that would be a good idea.
– All spice amounts are subjective. I use the amounts given in Rabbit Food to get an idea of proportion (a little of this, a lot of that), but I don’t really measure anything. The flavor I go for is bold but not painful, whereas Dan prefers to sweat when he eats.
Ingredients
2 cans chickpeas, drained and liquid reserved
1 in. piece of ginger, peeled and chopped
1 onion, finely chopped
3-6 garlic cloves
1 Tbs lemon juice
1 small can tomato paste
2 Tbs olive oil
Spices: 1tsp garam masala, 2 tsp coriander, 1/4 tsp cayenne powder, 1 tsp cumin, 1/2 tsp turmeric, 1 tsp amchur (optional)
Directions
Heat the EVOO with the spices (adjusted to taste), ginger, and garlic.
Add the onion, 2-3Tbs of the tomato paste, lemon juice, and about 1 cup of the leftover bean liquid. You could probably substitute the liquid with something less salty like water or low sodium broth. If I’m going to add in other things to this dish, which I often do, I’ll add in more tomato paste and more liquid. I’d suggest adding peas, potatoes, or any veggies you really like but adjust the cooking times accordingly.
Let this simmer briefly.
Next, add the chickpeas. Cook covered about 20 minutes. Add in your ad-libbed veggies as appropriate. The chickpeas will be soft and have soaked in the flavor of the sauce when they are done.
You probably want to cook some rice to go with this. I like to garnish it with tomatoes (today, kumatos) and cilantro.
July 12, 2011
Chana Masala
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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:
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
Shrimp Saag Remix
Try a garnish with fresh cilantro, thai basil, and greek yogurt 🙂
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
Shrimp Saag Remix
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Sort of like an Indian saag… in that there are lots of greens in this dish.. but it fills out to a full meal when adding jasmine rice, kidney beans, and tri-color peppers!
Ingredients:
One bunch swiss chard
1/2 bunch Dandelion greens
2-3 cups chopped bell peppers
Minced leek and garlic (as much as you want!)
Fresh diced ginger (again, as much as you want!)
1-2 cups uncooked jasmine rice
Curry powder, paprika, garam masala, fresh cilantro, fresh Thai basil, salt, pepperOptional: sauteed chicken or tofu (or other meat/meatless protein) in hot chili and/or sesame oil with the above spices, garlic and leek, sesame seeds, etc.
Directions:Add rice and water to a rice cooker as per the usual ratios (1:2), then add greens, peppers, and beans. Add a little extra water and start the cooker. As the greens wilt a bit, push them further into the pot and add more water as necessary to keep the contents cooking but not swimming. (Approximately an extra 2 cups)
Add spices to taste.
Saute garlic, ginger, and leek, (keep some aside and saute with your meat or tofu as well, simultaneously).
Add garlic/ginger/leek to the rice cooker.You may need to set the rice cooker back to ‘cook’ several times if it pops up to ‘warm’, or do this all in a pot on the stove if you prefer. Continue stirring until everything is cooked through.. shouldn’t take more than 20 or so minutes.
Top with fresh Thai basil and cilantro, and optionally meat or tofu.
YUM! Makes 5-6 large servings.
Topped with tofu
Rice, beans, tri color peppers, dandelion and swiss chard greens!
March 15, 2011
Topped with fresh Thai basil and cilantro! Fresh herbs make all the difference.