I do realize I make a LOT of food with CURRY. I make no apologies. We LOVE it… It’s easy to make food taste good with it… and quite frankly, I like when my house smells like a Thai restaurant! I’m finally coming back to life after having a 24 hour bug that had me lifeless for a couple of days. Oddly enough… Curry, soup and lots of veggies was my craving after only eating toast and Gatorade. I like to show my stomach who’s boss. Thankfully, it didn’t retaliate on me after I ate this spicy, super flavorful and full of veggies SOUP. I can’t even tell you how easy this is to make. You’ll have to just make it yourself to find out. Do yourself a favor and make sure you have ALL of the veggies chopped, diced and minced BEFORE you start cooking. It goes fast and it’ll make your cooking experience a lot easier! 😉 Thirty minutes later you’ll be screaming for your family to come sit and EAT!
One Pot Curry Soup
A super easy meal that comes together in no time! A little bit spicy and a whole lot of flavor you're going to love!
- 2 tbsp olive oil
- 1/2 onion, small diced
- 3 tbsp minced garlic
- 2 tbsp minced fresh ginger
- 1 seeded and minced serrano pepper
- 3 tbsp red curry paste
- 1 large sweet potato, peeled and cubed
- 1 – 15 oz can coconut milk
- 15 oz vegetable broth/stock
- 2 – 3 tbsp organic cane sugar
- 1 1/2 tsp ground turmeric
- salt and pepper to taste
- juice of 1/2 a lemon
- 1/2 cup diced red bell pepper
- 1 cup frozen peas
- 1 – 15 oz can garbanzo beans, rinsed and drained
- 2 – 3 big handfuls of kale, washed and trimmed
- Garnish: (optional)
- 1/4 cup chopped roasted nuts (I used almonds and cashews)
- lemon wedges
- quinoa, rice or pasta
- In a Dutch oven on medium heat add the oil to the pan and let it get hot. Next, add the onion, garlic, ginger and serrano pepper. Saute for 2 – 3 minutes.
- Add the curry paste and sweet potato. Let this saute for another 4 – 5 minutes. Then add the milk, broth, sugar, turmeric, salt, pepper and lemon juice. Let all of this marry together for 10 – 15 minutes. Stir occasionally. Reduce heat to medium-low.
- Now, add the bell pepper, peas and garbanzo beans. Right before you’re ready to serve, add the kale and give it another stir.
- Serve on top of rice, quinoa or pasta. Garnish with chopped nuts, cilantro and lemon wedges.
*This recipe was adapted from the Minimalist Baker.*