Coconut Chickpea Curry

I've been on a curry kick lately!  I used to dislike the taste of curry, until I became a vegetarian.  I feel like the curry spice gives dishes a whole new dimension and you can take it from boring to delicious in a matter of seconds.  I decided to use chickpeas instead of my usual, black beans and it turned out great!  We make this dish quite often in my house and it is super easy to add in a meat protein if you desire.  Enjoy!

Coconut Chickpea Curry

Ingredients

2 Tbsp coconut oil
1/2 onion, diced
2 garlic cloves, minced
2 cups chickpeas (garbanzo beans)
1 15oz can diced tomatoes
1 14oz can light coconut milk
1 1/2 tsp curry powder
1 tsp cumin
1/2 tsp coriander
Salt and pepper to taste
Cooked brown rice for serving
Optional chopped cilantro for topping

Heat coconut oil in a large pan, over medium heat.  Add onion and garlic and sauté until tender, about 5 minutes.  Add chickpeas, tomatoes, coconut milk, curry powder, cumin, coriander and salt and pepper to taste.  Turn heat up to medium/high and simmer, stirring frequently, about 10-15 minutes.  Serve over brown rice, topped with optional cilantro.

Curry Carrot Soup

It's rainy and cold here in Virginia today.  Not the weather I am used to, being from Southern California!  I love making soup on rainy, cold days and today is the perfect day for that!  This recipe is ridiculously easy, delicious and equally good for you!  I often double, or even triple this recipe because it doesn't last long in my house, and makes perfect leftovers for those who prep their meals!  Enjoy!

Curry Carrot Soup

Ingredients

1 Tbsp coconut oil
2 cups onion, chopped
3 cups carrots, peeled and sliced
4 cups vegetable broth
1 tsp curry powder
Salt and pepper to taste

In a large pot, over medium heat, heat coconut oil.  Add onion and sauté 5 minutes or until onions are tender.  Add carrots and curry powder.  Sauté for 5 minutes.  Add broth and salt and pepper to taste and bring soup to a boil.  Reduce heat and simmer for 15 minutes.  Using an emulsion blender or regular blender (may have to do this in batches), blend soup until smooth.  Return soup to pot and heat for an additional 2-3 minutes.

Curry Pumpkin Penne Pasta

I have been on a pumpkin kick lately.  Always happens around Halloween.  I buy everything in sight that is related to pumpkin or pumpkin spice.  I know there are a lot of pumpkinholics out there like me.  My love of pumpkin runs so deep, I thought, why not make a dinner that has pumpkin in it.  One thing that sounded like it would mesh well with pumpkin was curry.  I didn't used to be a fan of curry but it has grown on me over the past year.  This dish was delicious, and most importantly super easy and quick.  Enjoy!

Curry Pumpkin Penne Pasta

Ingredients

1 package brown rice penne pasta
1 Tbsp coconut oil
2 Tbsp garlic, minced
3/4 cup pumpkin puree
1/2 cup almond milk
1/2 cup vegetable broth
1 tsp curry powder
1/2 tsp cumin
salt and pepper to taste
Chopped cilantro and lightly salted pumpkin seeds for optional toppings

In a large pot, cook brown rice penne according to package directions.

While pasta is cooking, in a large pan, heat coconut oil.  Add garlic and sauté for 1 minute.  Add pumpkin puree, almond milk, vegetable broth, curry powder, cumin and salt and pepper to taste.  Cook 10 minutes to heat and incorporate all ingredients.

When pasta is done, drain and rinse the pasta (rinsing is important for brown rice pasta so it doesn't become sticky and clump together).  Add pasta back to pot it was cooked in.  Add curry pumpkin sauce to pasta and toss until pasta is well coated.  Cook on low for 5 minutes, stirring often, to heat all ingredients.  Serve immediately, topped with cilantro and pumpkin seeds as desired.