Posts in : Ingredients coconut Milk

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  Roasted Carrot and Cauliflower Curried Soup

  
  
  • Posted by elimam
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  Roasted Carrot and Cauliflower Curried Soup
  

  

  Course

  soup

  Cuisine

  Indian

  Prep Time

  10 minutes

  Cook Time

  60 minutes

  Servings

  servings

  
  Ingredients

  • 6 carrots peeled and chopped
  • 1/2 head cauliflower trimmed and chopped
  • 1 1/2 teaspoons Extra Virgin Olive Oil
  • 1 cloves garlic chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 cups vegetable broth or more if needed
  • 1 tablespoon curry powder
  • 1 cup coconut Milk
  • 1/2 lime juiced

  Course soup Cuisine Indian Prep Time 10 minutes Cook Time 60 minutes Servings servings Ingredients 6 carrots peeled and chopped 1/2 head cauliflower trimmed and chopped 1 1/2 teaspoons Extra Virgin Olive Oil 1 cloves garlic chopped 1 teaspoon salt 1 teaspoon ground black pepper 3 cups vegetable broth or more if needed 1 tablespoon curry powder 1 cup coconut Milk 1/2 lime juiced

  
  Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
     

  3. Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.

  4. Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.

  5. Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.

  
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• 

  Tahini Vegetable Noodle Stir Fry

  
  
  • Posted by elimam
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  • in Uncategorized
  
  
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  Tahini Vegetable Noodle Stir Fry

  

  Course

  noodles, pasta

  Cuisine

  Indian

  Prep Time

  10 minutes

  Cook Time

  25 minutes

  Servings

  servings

  Ingredients

  • ■ Veggies
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 green peppers chopped
  • 3 cloves garlic diced
  • 1 pound green beans
  • 1/2 pound chopped carrots
  • 1 cup chopped celery, green onion, napa cabbage, or other favorite veggies (optional)
  • 3 teaspoons freshly squeezed lemon or lime juice
  • 1 tablespoon red Thai curry paste
  • 1/3 cup fresh natural tahini
  • 1 tablespoon ground ginger
  • 1 tablespoon agave nectar or sugar
  • 1/2 cup coconut Milk
  • Thai basil (optional)
  • ■ Sauce
  • 1/3 cup low-sodium wheat-free tamari sauce
  • 1 tablespoon apple cider vinegar or to taste
  • ■ Noodles
  • 1 package Thai-style large or small rice noodles

  Course noodles, pasta Cuisine Indian Prep Time 10 minutes Cook Time 25 minutes Servings servings Ingredients ■ Veggies 2 tablespoons Extra Virgin Olive Oil 2 green peppers chopped 3 cloves garlic diced 1 pound green beans 1/2 pound chopped carrots 1 cup chopped celery, green onion, napa cabbage, or other favorite veggies (optional) 3 teaspoons freshly squeezed lemon or lime juice 1 tablespoon red Thai curry paste 1/3 cup fresh natural tahini 1 tablespoon ground ginger 1 tablespoon agave nectar or sugar 1/2 cup coconut Milk Thai basil (optional) ■ Sauce 1/3 cup low-sodium wheat-free tamari sauce 1 tablespoon apple cider vinegar or to taste ■ Noodles 1 package Thai-style large or small rice noodles

  Instructions

  1. Heat oil in a large frying pan or wok over medium heat. Saute the chopped 1garlic and veggies in oil for 5-7 minutes until they soften just a bit. Then add the ingredients for the sauce to the veggies and stir to combine.
  2. After adding the sauce ingredients, lower the heat, and continue cooking until you the sauce has reached a creamy consistency and the veggies are perfectly crunchy and cooked to your liking. You may need to add more tahini or coconut milk to get a more saucy texture if you added more veggies or if the tahini you used was somewhat less oily. Play with the amounts to get the consistency you desire.
  3. While veggies are cooking, soak the rice noodles in a separate pot of boiling water for 3-5 minutes to soften.
  4. Drain and then add the softened rice noodles to the wok to soak in the sauce and veggies for just a minute to mix up the flavors and sauce. Just before removing from heat, add a handful of chopped fresh Thai basil, if desired. Then toss and serve immediately.

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