Archive for the 'curry' Category

Pumpkin Coconut Curry Soup

The first time I made this I ate it like a soup and then realized that it was very similar to the sauce that comes with my favorite thai dish which is usually listed on the menu as just “red curry”. I ditch the rice that it comes with and usually serve mine over mashed sweet potato (try it!) The second time I made this I added chicken and vegetables and ate it like thai takeout – it was delicious both ways!

Pumpkin Coconut Curry Soup or Thai Pumpkin Red Curry (Paleo)

1 can pumpkin puree
1 can’s-worth of chicken stock/broth
onion powder to taste
garlic powder to taste
salt and pepper to taste
2-3 tablespoons red curry paste (I like 3)
1  tablespoon lime juice
1/2 can coconut milk

Add everything except the lime juice and coconut milk to a sauce pan and bring to a boil, then reduce to simmer for 15 minutes. Add the lime juice, remove from heat and stir in the coconut milk. Enjoy as a soup or with  chicken and vegetables. I like to add a squirt of Sriracha as well!


Pad Thai (Paleo)

I’ve made this two weeks in a row and I’m not sick of it yet! I use my zucchini spaghetti instead of noodles, but you could use rice noodles, angel hair pasta, or whatever you like for this. I”m hesitant to call this pad thai, because this is most definitely not an authentic thai dish but it tastes very much like something you might order in a thai restaurant. With the coconut oil, basil and heat from the sauce it actually reminds me more of a panang curry dish, although it’s not quite that either. What it is, is quite good!

The following recipe makes about 4 servings.

Pad Thai

2 medium zucchini, spiralized (if you want to use for noodles)
2 medium carrots, julienned
1/2 cup leeks, chopped
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup snap peas, cut into strips
5-7 leaves of fresh basil
1-2 Tbsp virgin coconut oil
4 grilled chicken breasts, cut into thin strips

adapted from theclothesmakethegirl

1/4 cup tahini
2 Tbsp lime juice
1 clove garlic, crushed
1 tsp Sriracha
2 tsp Bragg’s liquid aminos (or coconut aminos or wheat free soy sauce)
1/4 cup coconut milk
1/4 tsp dried ginger
2 tablespoons water, as needed

Blend everything in a food processor or blender (the magic bullet is perfect for this sauce).

In a large skillet or wok heat the coconut oil. Saute all the vegetables until cooked to your desired doneness. Toss in the chicken to warm through. Serve over a bed of zucchini spaghetti or noodles of choice and top with sauce.

Butternut Squash Soup

My co-worker brought this into work for Soup Day and it was so delicious I had to ask for the recipe. I’ll be making this at Thanksgiving but also whenever I want something light, flavorful and substantive enough to be a meal. I made some very minor tweaks for my taste. As a side note, this soup is vegan but tasty enough for even the most voracious omnivore!

Butternut Squash Soup

2 Tbsp   Olive oil
4 cups yellow onion (about 3 large onions)
1 T Tbsp curry powder (your choice, but I used red curry powder)
5 lbs Butternut Squash
1½ lbs sweet apples (about 4), peeled, cored and cubed – golden delicious or honey crisp work well
2 tsp kosher salt
½ tsp freshly ground black pepper
2 cups water
2 cups good apple cider or juice

Cut the squash in half, remove the seeds and roast until tender (in a preheated, 400 degree oven for about 45 minutes). Scoop the flesh out.

Warm olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Puree the soup (in batches) in a blender or a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Pumpkin Peanut Curry

I got this from one of Rachael Ray’s 30 Minute Meals. At first I was really unsure about the flavor combinations but decided to give it a shot, since most of the ingredients I always have on hand anyway – it came out quite delicious! I made some minor tweaks (no need for oil!) and I kept it really thick, since I’m not planning on serving it over pasta as a thin sauce. Would be delicious over some brown or basmati rice and sauteed shrimp.

Peanut Pumpkin Curry

3 cloves garlic, finely chopped
2 inches ginger root, minced or grated*
1 red bell pepper, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
1/4 to 1/3 cup lite soy sauce
1 (15-ounce) can cooked pumpkin
1/2 – 1 cup boiling water, depending on how thick/thin you want your sauce
2 rounded tablespoonfuls mild or hot curry paste (I used a little more red curry, but I like heat!)

Heat a large, deep skillet over medium heat sprayed with cooking spray. Add garlic, ginger, red bell pepper and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk the soy sauce into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add 1/2 – 1 cup boiling water to thin sauce a bit and simmer over low heat. Adjust salt to taste.

This makes a lot – easily 8 big servings. If you keep it thick like I did, it’s really more like a vegetable side dish than a sauce (next time I’d use 2 red bell peppers, just for more veggie “oomph”).

For the entire recipe:
749 calories
40 g fat
76 g carb
26 g protein

For 8 servings, each:
93 calories
5 g fat
9.5 g carb
3.25 g protein

*(I always keep ginger root on hand in the freezer, it lasts forever)

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
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