I am part of a soup loving family. We will eat anything soupy or stew-like anywhere, anytime! This recipe in particular is one of my son’s favorites and I can’t say I blame him. Nor do I mind cooking it for him since it is so good and so nutritionally balanced. Providing everything from nutrients, vitamins, and fiber from the vegetables to healthy saturated fats from the coconut milk, and a great source of plant based protein from the lentils. Coconut curry is creamy, flavorful and comforting. Especially this time of year when the weather is starting to cool down.
2 teaspoons of coconut oil
2-3 garlic cloves chopped
1 yellow onion, diced
2 celery stocks, chopped
2 carrots sliced
1/2 a bell pepper, color of your choice, chopped
2 cups of leafy greens of your choice, destemmed & chopped (kale, swiss chard, or spinach)
1 can of diced tomatoes (BPA free) or 1 3/4 cup of fresh diced tomatoes
1 canned full fat coconut milk (BPA free)
1/2 teaspoon of salt
1/2 teaspoon of ground ginger or 1/2 an inch knob of fresh ginger, grated
2 heaping teaspoons of red curry paste
1 wedge of lime
5 cups of vegetable broth
2 cups of red split lentils
Cilantro (optional for topping)
Green onions (optional for topping)
Place coconut oil to your pot over medium heat. When melted, add chopped onion, sauté and stir around until translucent, about 3 minutes. Add garlic, and continue to stir and sauté for another minute.
Now place all of your vegetables except your greens to the pot. Stir around to coat with oil then add your ginger, salt, red curry paste and squeeze in that wedge of lime. Mix around until all vegetables are coated with seasonings.
Toss in tomatoes, coconut milk and five cups of vegetable broth. Bring to a boil
Reduce heat and add lentils, simmer for 25 minutes
Remove from heat, add greens and stir.
Optional: Top with more lime, cilantro and/or green onions and enjoy
It is not too good to be true, I promise! My family loves soup, in fact, I could probably eat soup everyday, so this hack has really helped me in many ways… Saves me money, I have broth made from fresh organic ingredients with no preservatives and helps food waste and reduces trash.
All you need is a gallon sized freezer bag, preferably reusable. I got mine from Blue Avocado or a Tupperware you are willing to keep in your freezer to reuse will work just fine as well. Next, your vegetable scraps, stems and ends! Yup, that is it. Every time you are in the kitchen prepping your dinner take out your freezer bag and add your carrot peels, celery ends, onion and garlic skins, and herb stems to it then, put your bag back in the freezer until it is full. When you’re all full it is time to add soup to your weekly meal plan. Add the contents of your bag to a stock pot with about 10 cups of water with some salt & pepper maybe a bay leaf and a sprinkle of turmeric. Simmer for about an hour and let cool, strain out you vegetable scraps and you will have enough broth for a big pot of soup and then some! Leftover broth is good in the fridge for about a week, or you can choose to freeze your broth as well for future recipes, if you do this remember to leave room in your container for the broth to expand when it reaches its freezing point. Also, I may have only listed a couple vegetables to add to your freezer bag, those were just examples, don’t limit yourself! You can also add things like mushroom stems/ends or even insides of peppers, fennel tops. Really anything you think will maximize the flavor of your broth.
Side note: This life saver hack is not my own. This is a tip I got from my Thug Kitchen cookbook years back, and I feel it needs to be shared. If you are looking to introduce more plant based recipes into your diet this cook book is awesome and hilarious. The amount of money I saved on not having to purchase broth paid for the book in about 2 months (like I said we like soup)
Reusable gallon sized freezer bag
A teaspoon of Salt and Pepper
A bay leaf, a sprinkle turmeric and/or garlic powder if you have it
Collect enough vegetable ends, peels, stems to fill a gallon bag