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I’ve been working on this Curry Soup recipe for a while, and I do believe I’ve got it right!  It is so very creamy and delicious.  (NSNG = No Sugar, No Grains)

It is mildly spicy, so if you need to kick it up a notch, then add some crushed red pepper flakes to your individual soup bowl, or else experiment with adding some Thai chilies to the simmering soup itself.  (I’m usually afraid to over-spice the soup so I tend to err on the side of mildness!)

This recipe makes about 9 pints.  Have some for dinner and freeze the rest in pint jars!

Here are some notes about a few of the ingredients.  Once you get these items, you’ll be able to make this recipe again and again!

Garam Masala is a blend of Indian cooking spices.  I get mine from the bulk spice section of my food Co-op.  The blend includes cardamom, cinnamon, cloves, cumin, pepper and coriander.

Medium Yellow Curry Powder is a spice blend that I have from the Savory Spice Shop.  It contains coriander, turmeric, ginger, fenugreek, anise, cumin, Saigon cinnamon, black pepper, regular yellow mustard, cayenne, mace, and cardamom.

Red Curry Paste (from Thai Kitchen) contains red chili pepper, garlic, lemongrass, galangal (thai ginger), salt, shallot, spices and kaffir lime.

Ginger Juice (from The Ginger People) is a convenient way to flavor soups with ginger.  I just don’t like to hassle with fresh ginger.  And, I guess I prefer ginger juice to powdered ginger.

Natural Value Coconut Milk, in the BPA-free can, is the brand of coconut milk I buy.  It does not contain guar gum like some other brands do.

Curry Soup with Cashews, Toasted Pumpkin Seeds & Unsweetened Coconut Shreds

Curry Soup with Cashews, Toasted Pumpkin Seeds & Unsweetened Coconut Shreds

INGREDIENTS:

1 T coconut oil

4 garlic cloves, minced
1 onion, chopped
1 orange or red pepper, chopped
2 carrots, chopped in discs
2 celery stalks, sliced on the diagonal
1 large sweet potato, peeled and cubed
30 button or crimini mushrooms, sliced
1 zucchini, chopped (*keep separate from the other veggies)

1 t fenugreek seeds
2 t Garam masala spice blend
2 t medium yellow curry powder

4 C water + 2 t veggie broth powder (Vegebase)

3 t ginger juice (The Ginger People)
2 t Red Curry Paste (Thai Kitchen)
15 oz diced fire roasted tomatoes
15 oz tomato sauce

15 oz (cooked) garbanzo or great northern beans, rinsed
13.5 oz coconut milk (without guar gum) (Natural Value)

For Garnish:
Cashews or peanuts
Toasted pumpkin seeds (Bake at 300 degrees for 10 minutes.)
Finely shredded unsweetened coconut
Crushed red pepper flakes

ASSEMBLY:

  1. Heat the oil and the fenugreek seeds in a large soup pot on medium heat.
  2. Gradually add the veggies except for the zucchini.  (The zucchini will turn to mush if you let it simmer for the whole time.  The zucchini will be added to the soup in the last 5-10 minutes of cooking.)
  3. Add the spices.
  4. Add the water, broth, ginger juice, and tomato products.
  5. Simmer, covered, for about an hour, or until the potatoes are cooked.
  6. In the last 5-10 minutes of cooking, add the zucchini, beans, and coconut milk.
  7. Portion in wide mouth pint freezer jars.  Makes 9 pints.
  8. Garnish with nuts, seeds and/or unsweetened coconut shreds.
Natural Value Coconut Milk

Natural Value Coconut Milk

Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

 

Here’s my basic curry recipe that feeds the two of us generously for a simple, one dish meal.  Feel free to use whatever veggies you like in the same general quantities.  For a bit of fruity sweetness, I suggest adding some chopped pineapple or mango, or garnish with raisins.  This is “mild” on the spicy scale.

INGREDIENTS

1 T coconut oil
1/2 t fenugreek seeds

1/2 small onion, sliced
several cloves garlic, minced

8 oz organic soybean tempeh, chopped

1 carrot, sliced
2 celery stalks, sliced
1/2 red pepper, chopped
1/2 stalk broccoli, flowers & stems chopped

1/8 t crushed red pepper flakes
1/2 t ground turmeric
1 t Garam Masala (blend of cardamom, cinnamon, cloves, cumin, pepper and coriander)
1 t curry powder blend

8 oz can organic tomato sauce
1/2 C water
1 t red curry paste (Thai Kitchen)
2 t ginger juice (The Ginger People)

2 T full fat unsweetened coconut milk

Toppings:
roasted cashews
toasted pumpkin seeds
finely shredded unsweetened coconut

Veggies - IMG_2664

Tempeh Veggie Curry Ingredients - IMG_2661

Curry Toppings - IMG_2673

ASSEMBLY

  1. Use a large high-sided saute pan that has a lid.
  2. Heat the coconut oil and fenugreek seeds on medium heat.
  3. Add the garlic, onion, and tempeh and stir.
  4. Add the rest of the veggies with the spices and stir.
  5. Add the wet ingredients, except the coconut milk, and stir.
  6. Reduce heat and simmer (covered) for 10 minutes, to soften the broccoli.
  7. Stir in the coconut milk and cook (uncovered) another 5 minutes, to thicken the sauce.
  8. Turn off the burner and let rest for 5 minutes before serving.
  9. Top with the nuts, seeds, raisins and/or shredded coconut.

Tempeh Veggie Curry - IMG_2668

Tempeh Veggie Curry - IMG_2677

(NSNG = No Sugar No Grains)

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