curry – Digital Lissie

This is a great fall soup that will leave you feeling warm and cozy

Coconut Curry Squash Soup

My friend Ligia shared this recipe with me. It's a winner.

My daughter also loves this recipe and came up with some modifications that are included in the notes below. Enjoy!

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Course: Soup

Cuisine: Vegetarian

Ingredients Method Notes

Ingredients

1 TBSP Coconut oil or olive oil
1 Onion diced
1 Green Bell Pepper diced
1 Red Bell Pepper diced
4 cloves Garlic diced or pressed
1 Butternut Squash (2-3 cups) diced and roasted
2 cans Chickpeas
2 cups Chicken or Vegetable Broth or water & 2 bouillons
1 can Coconut MIlk
1 tsp Yellow Curry Powder
1 tsp Red Curry Paste
Cilantro garnish

Method

In your favorite soup pot, sauté onion in olive oil until soft
Add diced red & green peppers sauté some more then add garlic. Sauté until soft.
Add roasted squash, red curry, and yellow curry then stir to combine.
Add chickpeas w/ liquid, chicken broth, and coconut milk, heat until boiling and simmer gently for 15 minutes until heated through
Garnish with cilantro

Notes

Feel free to enhance the recipe with fresh ginger and soy sauce. If you like spice, serve with sriracha or chili garlic sauce.

Here are some modifications from my daughter. She makes this soup frequently:

- I use a mix of spices instead of red curry paste (big on cumin and coriander).
- I cut the butternut squash and add it raw to the pot first then just sauté it 10-15 min till it’s a bit soft and roasted looking before adding in the onions for easier one pot cooking
- I use green lentils instead of chickpeas, they need to be added 5-10 min before the peppers to cook all the way through

Creamy Coconut Lentil Curry

My son shared this recipe with me and I had forgotten that I made it. I found some in the freezer but didn't remember what it was. When I heated it up, I was in heaven - it was sooo good. Here's the original as I know it: https://www.theendlessmeal.com/creamy-coconut-lentil-curry/

Print Recipe

Prep Time 5

Cook Time 55

Total Time 1

Servings: 6 servings

Course: Main Course

Cuisine: Indian

Ingredients Method Notes

Ingredients

1 TB coconut oil
1 TB cumin seeds
1 TB coriander seeds
1 head garlic (10-12 cloves)
28 ounce can of crushed tomatoes
2 TB ginger chopped
1 TB turmeric
2 tsp sea salt
1 cup dried brown lentils
1-2 tsp ground cayenne pepper optional
3 cups water
15 ounce can coconut milk
1 cup chopped cilantro

Method

Heat coconut oil in large pot or skillet over medium high-heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes.
Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra ½ – 1 cup of water.
Once the lentils are soft and the curry is thick, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.

Notes

Freezes well. Serve with basmati rice and naan. Add fresh vegetables such as potato, carrots, or cauliflower after lentil mixture comes to a boil.