Category: Recipe

Quick and Easy Vegetable Curry Recipe

Here’s a simple recipe that we like to make when we need a quick tasty meal. The best thing about it is that you can customize it according to whatever veggies you have lying around and it’s vegan so it will work for everyone. If chopping veggies isn’t your thing, then buy a bag a prepared mix veg at the store or get the family helping out.

In this recipe I used onion, carrots, red peppers and green beans. You could just as easily use potatoes, leeks, zucchini, eggplant, peas, broccoli or whatever is available. *Note – if using potatoes or sweet potatoes, it’s best to cook them separately and then add them at the end due to the longer cooking time. Additionally, if you prefer more protein, add some diced tofu or chicken.

Ingredients:
1 Tablespoon Coconut oil
1 small onion sliced
1 garlic clove minced
1 teaspoon grated ginger (optional)
½ cup diced carrots
½ cup broccoli cut into small florets
½ cup sliced red pepper
½ cup green beans
1 can Coconut Milk
1-2 Tablespoons Curry Powder (according to taste)
1 cup of chopped tomatoes (I use canned)
1 cup of Vegetable Broth
1 can of garbanzo beans (optional)
Fresh herbs for garnish – I like cilantro (fresh coriander) or basil
Salt and pepper to taste

Rice, riced cauliflower or quinoa to serve.

Directions:

Prepare rice, riced cauliflower, or quinoa according to directions for serving.

For the curry:

  1. Heat coconut oil in the pan. Add the onions. Stir until coated and cook for 3-4 minutes until they start to soften.
  2. Add the garlic, ginger, carrots and curry powder, continue to sauté. Add a little more coconut oil if necessary.
  3. After 3-4 more minutes, add the red peppers, green beans, coconut milk, and vegetable broth.
  4. Stir it all together and bring to a simmer.
  5. Put the lid on and simmer for about 10 minutes.
  6. Remove lid and add the tomatoes.
  7. Stir all together and check that vegetables and cooked to your liking. Continuing to cook a few more minutes if necessary.
  8. Serve in a bowl with rice, riced cauliflower, or quinoa and garnish with fresh herbs.

 

 

 

Zucchini Soup Recipe

Summer is here! Time to hit the local farmer’s market and fill up on the bounty of the season. Organic, freshly harvested fruits and vegetables are at the peak of flavor and nutrition!

Celebrate the ripe summer produce with this quick and tasty soup. This recipe was shared with me by a friend in San Francisco nearly two decades ago and remains a family favorite. It is easily modified and customized by adding shallots, spinach, kale, leeks, tomatoes, whatever you want to experiment with and have on hand! It can be served hot, room temperature, or chilled.

Zucchini Soup Recipe

Ingredients:
Olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 medium carrot, chopped
2-3 medium sized zucchini (courgettes), chopped into large pieces
1 Liter Vegetable Broth
1 1/2 Tablespoons pine nuts, toasted

2 Tablespoons fresh Basil, coarsely chopped
Freshly ground pepper
2-3 Tablespoons grated Parmesan Cheese (optional)

Salt and Pepper to taste.

Instructions:

  1. Sauté onion in saucepan with olive oil for 3-5 minutes until it starts to become translucent.
  2. Add the garlic and carrots. Sauté about 3 more minutes.
  3. Add the zucchini and stir.
  4. Add the vegetable broth until slightly covering all the vegetables.
  5. Simmer 12-15 minutes until the zucchini begins to soften.
  6. Remove from heat and let cool for a few minutes.
  7. In batches, add the mixture to a blender and puree together with the pine nuts, basil, parmesan cheese and freshly ground pepper.
  8. Adjust consistency by adding more broth or water.
  9. Once smooth, return to saucepan. Add salt to taste and heat to desired temperature for serving.
  10. Garnish with olive oil and fresh basil.

Share with family and friends and enjoy!