I made soup and baguettes today. The soup looks prettier, though the baguettes were tasty. I sort of fake this soup recipe, so I am guessing on the amounts!
Ingredients 4 tbsp olive oil 1 medium onion 2 tsp minced garlic 1 tsp minced ginger 3 lbs of sweet potatoes, chopped 2 lbs of white potatoes, chopped 2 quarts of vegetable (or faux chicken) broth Curry powder Cumin Red pepper flakes Salt and pepper 1 large can of coconut milk
Process Add olive oil, onion, garlic, and ginger to your pressure cooker and sauté until onions are translucent. Add the potatoes, broth, and seasoning and put the lid on. Bring to high pressure and cook for 20 minutes, then allow to come back down. Use an immersion blender or other blender to blend soup, then add the coconut milk and allow to simmer for 10 more minutes. Serve with crusty bread!
1 ½ tablespoons curry powder or garam masala (your preference)
1 large can diced tomatoes, drained
8-10 medium potatoes chopped small (1/2 inch)
2 carrots peeled and sliced into thin slices
2 cups split peas
4 cups vegetable broth
1 small can tomato paste
1 can coconut milk
Salt and pepper to taste
Sauté onions, peppers, garlic, ginger, and spices in olive oil. When onions are soft add diced tomatoes, broth and split peas and let cook at a boil for 20 minutes. Add and carrots and potatoes and continue to cook at a soft boil until potatoes and peas are almost done. Add the tomato paste and coconut milk and cook for an additional five. Serve over rice.
This is a two part recipe. The first part is making the curry paste (you can also buy curry paste). This curry paste recipe, adapted slightly from Pinch of Yum, is easy to do and will make double (or more) the amount you need for the curry, so freeze the other half for use later.
Yellow Curry Paste
4 large shallots
4 large heads of garlic
1 6-inch piece of fresh ginger, sliced
1½ tablespoons salt
2-3 tablespoons turmeric
2-3 tablespoons mild curry powder
2 teaspoons roasted ground coriander
3 tablespoons lemongrass paste (I use Gourmet Garden which they sell at my regular grocery store)
¼ cup packed cilantro leaves and stems
Red pepper flakes to taste
Preheat the oven to 350 degrees.
Peel the shallots – then drizzle with oil and wrap in foil.
Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil.
Pull the outer paper off the garlic. Cut the pointy tops off the heads of garlic so the cloves are partially exposed. Drizzle with oil, and wrap in foil.
Place all the foil packets on a baking sheet. Bake for 25 minutes.
Remove the ginger (it should be soft).
Increase the temperature to 400, and roast the shallots and garlic for another 20 minutes until golden brown and very fragrant.
Put the softened ginger, the shallots, the garlic (after you get it all over you trying to get it out of the bulb), and the remaining ingredients in a food processor or very strong blender. Pulse until the paste reaches desired consistency.
Sweet Potato and Chickpea Curry
4 large sweet potatoes, peeled and diced
6 cups of cooked chickpeas (drain and rinse if canned)
½ onion, diced
1 large handful of kale, chopped
3 TBS olive oil
⅔ cup yellow curry paste
1 can coconut milk
In a large skillet, heat the olive oil, sweet potato, and onions over a medium-low heat until the sweet potatoes are tender and the onions soften and begin to caramelize.
Add the chickpeas and the curry paste, stir (the potatoes will break apart mostly, which is ok). Allow to simmer until heated through.
Add the kale and coconut milk and again simmer to hot, checking for spice level here. Add more red pepper flakes if needed.
I found this to be very very delicious. The paste was also a success for the omnivores in a chicken curry.