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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
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:
- Heat the oil and the fenugreek seeds in a large soup pot on medium heat.
- 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.)
- Add the spices.
- Add the water, broth, ginger juice, and tomato products.
- Simmer, covered, for about an hour, or until the potatoes are cooked.
- In the last 5-10 minutes of cooking, add the zucchini, beans, and coconut milk.
- Portion in wide mouth pint freezer jars. Makes 9 pints.
- Garnish with nuts, seeds and/or unsweetened coconut shreds.
Natural Value Coconut Milk
Toasted Pumpkin Seeds
I created this dish as a healthier alternative to the packaged vegan taco meats that I’ve used in the past (like Yves Meatless Ground Taco Stuffers and Soyrizo). For sure, they are delicious (YUM!), but they’re also highly processed (BOO!). I’m striving to use more whole foods.
Tempeh is a fermented, whole soy food. My favorite brand is Turtle Island Foods. The Organic Five Grain flavor contains (organic) non-GMO soybeans, millet, brown rice, sesame seeds, apple cider vinegar, and rhizopus oligosporus starter culture.
Tempeh can have a bitter edge, so it’s best to cut and steam the pieces of tempeh for about 10 minutes before using. I like tempeh best when it has a chance to soak up flavors from a liquid-based marinade or sauce. The black spots are molds that are supposed to be there.
Steaming the tempeh.
Chopped steamed tempeh.
INGREDIENTS
1- 8 0z “block” or “cake” tempeh, thawed, steamed and chopped
20 crimini mushrooms, chopped or sliced
6 cloves garlic, minced
1/2 onion, chopped
1-2 carrots, chopped
1 jalapeno pepper, seeds removed and minced
1/2 red pepper, chopped
Dash garlic powder
1/2 t salt
1/2-1 t chili powder
1 t oregano
1 t cumin
1 1/2 t salt-free fajita seasoning blend (contains paprika, onion, garlic, black pepper, oregano & cumin)
2 T apple cider vinegar
1 T tamari
1/4 C tomato paste
3/4 C water
Chopped Crimini Mushrooms
ASSEMBLY
While you’re steaming the tempeh, chop the veggies. Keep the mushrooms separate, but you can combine the garlic, onion, carrots, jalapeno, and red pepper in a bowl. Combine the spices. Combine the wet ingredients (vinegar, tamari, tomato paste & water.) After the steamed tempeh cools, chop it.
I used 2 large saute pans, each on medium heat with a little coconut oil.
In the first pan, saute about half of the veggies, half of the spices and all of the mushrooms.
Sauteed crimini mushrooms, veggies & spices.
In the second pan, cook the other half of the veggies and spices with the chopped tempeh and wet ingredients. The liquid marinade will soak into the tempeh. Cook down some of the liquid, but not all.
Tempeh, veggies, spices and liquid marinade.
Finally, combine the two. Portion in 1 cup sized wide mouth freezer jars. Makes 6- 1 cup servings.
Tempeh Mushroom Taco Filling
Eat this filling with your favorite taco fixings, in tortillas or as a salad.
Don’t forget the Pinto Bean Dip!
NSNG = No Sugar No Grain
Freeheel Vegan 