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

 
 

Vegetable Fritters


by

With some veggies that needed to be eaten soon, I set to work developing an on-the-fly recipe that would make use of everything available.

This recipe can be modified based on whatever veggies you have.

veggiepatties   Vegetable Fritters  Ingredients:

  • 2 sweet potatoes, boiled
  • 2 green peppers, diced
  • 3 carrots
  • 1 crown broccoli
  • 1 zucchini
  • 4 cloves of garlic
  • 1/4 white onion
  • greek yogurt (optional-for topping)
  • canola or other oil for frying
  • approximately 1 cup flour (more or less, depending on your mixture)
  • 2 eggs
  • Spices: salt/pepper to taste, Indian spices (garam masala.., turmeric, etc. or other mixture)

Directions:

  • Peel and chop the sweet potatoes and boil until soft
  • Dice onion and saute until caramelized
  • Dice garlic and add to onions, cooking for a few minutes
  • Mash sweet potatoes and add garlic and onion in a large bowl
  • Pulse peeled zucchini in food processor, then remove and squeeze the moisture out as much as possible using a cheesecloth, towel or paper towel
  • Pulse carrots, and broccoli in food processor until they are in very small pieces
  • Dice green pepper (do not add to food processor)
  • Combine all ingredients in a bowl, adding spices to taste.  I used garam masala, salt, pepper, and a small amount of an Indian spice packet.

veggiemixture   Vegetable Fritters

  • Add eggs and flour until mixture is a consistency that can be formed into patties (not too dry)
  • Heat 1″ oil in a frying pan over medium-high heat until hot
  • Add veggie patties and fry until browned, turning once

fryingpatties   Vegetable Fritters

  • Let patties dry on paper towels to drain
  • Serve with a little Greek yogurt!

 

These turned out to be spicy and delicious, and can easily be frozen for a quick snack (just heat in the toaster oven)!

January 6, 2013
Food, Recipe