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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.


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

roasted cashews
toasted pumpkin seeds
finely shredded unsweetened coconut

Veggies - IMG_2664

Tempeh Veggie Curry Ingredients - IMG_2661

Curry Toppings - IMG_2673


  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)

So…I have the Curry Lovers set of spices from the Savory Spice Shop (Bend, Oregon) that I need to get using.  I don’t want stale spices!  I got to thinking– what better way to work them into my cooking repertoire than to “curry up” some split pea soup?  Here’s my yummy creation…

Curried Split Pea Soup

Curried Split Pea Soup


1 onion
2 carrots
6 garlic cloves (minced)
*1/2 of a cauliflower
*3 Yukon Gold Potatoes

(*A variation of this recipe is to omit the potatoes, increase the cauliflower to a full head, and add a yellow pepper.)


dash garlic powder
dash celery salt
1 bay leaf
1/2 t oregano
1/2 t turmeric
1 t sage
1 t parsley
1 t thyme
1 t Garam Masala (Mine is from the bulk section of the Skagit Valley Food Co-op.  It contains cardamom, cinnamon, cloves, cumin, pepper, and coriander)
1 t Savory Spice Shop’s Thai Green Curry powder (use your choice of dried curry powder)
1 T nutritional yeast


1 1/2 C green split peas


Coconut oil
1/2 t fenugreek
6 C water
4 t Vogue Instant VegeBase (Low Sodium)
Large soup pot
Vitamix Blender


Heat 1/2 T coconut oil and 1/2 t fenugreek in a large soup pot on medium heat.  Add the veggies and sizzle for a few minutes.  Stir in the spices and wait several more minutes.  Add the split peas, water, and VegeBase.  Heat to a boil.  Simmer covered for at least 1 hour, then turn off the heat.  Remove the bay leaf.

Now…my preference with split pea soup is to puree part of the soup in my Vitamix blender.  (I just like the texture of the peas better that way.)

Here is the half that stays chunky…

Chunky Curried Split Pea Soup

Chunky Curried Split Pea Soup

  Here is the blended half…

Smooth Curried Split Pea Soup

Smooth Curried Split Pea Soup

 And here is the combination…

Half smooth, half chunky Curried Split Pea Soup

Half smooth, half chunky Curried Split Pea Soup

This recipe makes about 12 cups and is quite mild on the spicy index.

I don’t think I could ever tire of soup! 🙂

NSNG = No Sugar No Grains

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