Craving Curry

Curry is one of those dishes, that if made right will never disappoint. It is spicy, warm, filling, comforting and SO adaptable to whatever ingredients you may have on hand.

I love every kind of curry, but one of my favorites is a simple red, thai-style curry that you can easily put together on a busy weeknight. You can add whatever veggies, meat, tofu, or beans that you have on hand, and you don’t need a ton of crazy spices to give it flavor.

This version below is one I made this last week, I hope you love it!

A Simple Curry
Makes about 4 servings, over brown rice

1 Tbsp extra virgin coconut oil
1 small onion, chopped
1 poblano pepper, seeded & diced
2 whole carrots, sliced (I like my carrot slices thick, however cut them however you like)
1 small zucchini, cubed
1/2 medium head of cauliflower, broken into bite-size florets
1/2 cup edamame
6 oz. chicken, (I use my home-canned, but if using raw meat, cook in a pan and then dice)

1 1/4 cup lite coconut milk, divided
1 1/4 cup low sodium vegetable broth
1-3 Tbsp red curry paste (I usually use about 2.5)

*Optional: Cooked brown rice for serving, or quinoa would be a lovely choice as well.

Heat the coconut oil over medium heat in a large saucepan, or dutch oven.
Add the onions, poblano, and carrots. Saute’ for about 5-6 minutes, or until the veggies are starting to feel tender. Put the lid on and sweat the veggies for another 5 minutes. See getting in a good sweat is universal. 🙂

Meanwhile pour 1/4 cup of the coconut milk into a small bowl and add the red curry paste. Stir slowly until completely combined. Set aside.

Next add the zucchini, cauliflower, edamame and chicken to the sweatin’ veg. Toss until evenly mixed; about 1-2 minutes. Finally add the broth, remaining coconut milk, and red curry paste/coconut milk mixture. Stir well. Bring to a bubbling simmer and let cook until the cauliflower is tender. Taste and add salt if needed.

Devour over a steaming bed of brown rice.

Just a few ideas:
*I usually start my brown rice as I heat up the coconut oil for the curry. I cook the rice at a 2:1 ratio; 2 parts water, 1 part rice. This way it gets done around the same time as my curry, and wah lah, dinner is served!!
** Feel free to experiment with whatever veggies you love. When I make a yellow curry I love using eggplant and tomatoes. When I make a green curry, I stick to green and white veggies like cauliflower, zucchini, broccoli, peppers, or peas.
** To make this meal vegetarian swap out the chicken for more edamame, or toss in a few cups of chickpeas or white beans. Also, tofu is delicious in curry.

You’re a curry fan to? Here’s another recipe you may like: Pumpkin Basil Curry w/Zucchini noodles.

What is one of your favorite/go to weeknight dinners? Why do you love it?

~ Liesl

Spicy Salmon Chowder – Dairy Free

Stay away from creamed soups, isn’t that what we’ve always been told? I would say that’s generally good advice, unless you are making your own. It is easy to make creamy soups healthier, and while they WILL taste different than their fatty restaurant counter parts, in my opinion making a creamy soup at home gives you the freedom to highlight it’s ingredients rather than it’s base.

I for one, love chunky vegetables in soup. Don’t cut the veggies into ity, bity pieces in my kitchen. I like soup with texture. The creaminess is supposed to accentuate what truly gives the soup flavor.

This chowder is light, but not light on flavor and is perfect for a cold rainy night snuggled up on the couch with a good movie, or in front of the fireplace on a “date night in” with your significant other.

SPICY SALMON CHOWDER
1 small onion, diced
1 serrano pepper, diced & seeds removed
1 red pepper, diced
1 medium potato, cubed
1 c. carrots, sliced
1 small zucchini, cubed
1 small can corn, or frozen (about 1/2 cup)
1- 6oz. can wild salmon (a fresh salmon fillet baked and then flaked from the skin would be amazing as well)
3 c organic chicken broth (I like homemade, or Pacific brand)
1 1/2 c. unsweetened almond milk (or milk of choice)
1 T dried dill (you can use fresh, just add to taste)
Sea salt to taste

Method:
Heat 1/2 c of the chicken broth in a large soup pot or dutch oven. Add the onion, serrano, and red pepper and saute’ until they begin to get soft; 5-6 minutes. Add the carrots, potato, remaining broth, almond milk, and dill. Bring to a boil, and then turn down the heat and simmer until the potatoes and carrots are soft, about 15-20 minutes.
Once the potatoes and carrots are soft add the corn and zucchini and simmer for another 5 minutes. Finally add the salmon and heat through. Taste and adjust with more salt if needed.

Serve steaming bowls of this spicy salmon chowder topped with cheddar cheese and to the side a square of fresh baked cornbread or this millet bread, which is one of our favorites.

Tips:
*Feel free to get creative with the veggies in this soup and use what you have on hand. Asparagus, mushrooms, or poblano peppers all sound like they would make amazing additions to this soup.
**Also, almond milk is optional. You can use whatever milk choice that you prefer. A can of evaporated milk is decadent if you are feeling a little naughty. 🙂
***If you like REALLY spicy try adding another serrano or two. Taste your serrano while you are cooking so you know exactly the amount of heat that it will put out.

When the weather turns chilly what soup is simmering on your stove? What soup do you order out, but never make at home?
When the weather bites at my bones I’ll usually put on a pot of tomato and basil soup, or my Mom’s lentil soup.
I make a lot of different kinds of soup so the second question is a hard one, but I would have to say miso soup. I love it, I just never have miso on hand. It’s not a staple ingredient here in Mexico.

I hope you’ll try the salmon chowder, if you do let me know what you think!
And cheers to fall, cooler weather, and the start to holiday season!

Liesl