Curried Sweet Potato Soup

Menu:
Curried Sweet Potato Soup || Camille Styles
Baby Kale Salad with Avocado and Pistachios

Chicken Curry with Cashews

Menu:
Chicken Curry with Cashews
Topped with Shredded Coconut, Cilantro, Cashews

Chicken Curry with Cashews || Modified from Epicurious
1/4 cup ghee
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
2-1/2 lb boneless skinless chicken, cut into large pieces
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 pound)
3/4 cup whole fat coconut milk

Heat ghee in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.

Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

NOTE: We ate this alone, which is absolutely delicious. But you can serve over rice.

Thai Curry Vegetable and Tofu Soup

Menu:
Thai Curry Vegetable and Tofu Soup || Real Simple
Vegetable Potstickers

Ingredients
1 T. Thai red curry paste
1 t. grated fresh ginger
2 c. low-sodium vegetable broth
1 14-ounce can coconut milk
kosher salt
1/2 lb. shiitake mushrooms, stems removed and caps thinly sliced
4 oz. green beans, halved
2 carrots, halved lengthwise and sliced crosswise
14 oz. extra-firm tofu, drained and cut into cubes
4 oz. snow peas
2 T. fresh lime juice
1/4 c. torn fresh basil leaves
Asian chili garlic sauce, for serving (we used sriracha)

Directions
Place the curry paste and ginger in a medium saucepan. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.

Add the mushrooms, green beans, and carrots to the saucepan and simmer until just tender, 3 to 5 minutes. Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.

Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.

Red Lentil Curry

Menu:
Red Lentil Curry || Real Simple

Serves 4
Ingredients
3 tablespoons canola oil
2 tablespoons chopped fresh ginger
2 cloves garlic, chopped
8 scallions, sliced, white and green parts separated
1 tablespoon curry powder
4 medium carrots (about 8 ounces), chopped
1 large russet potato (about 10 ounces), peeled and cut into 1-inch pieces
1 cup red lentils
4 cups low-sodium vegetable broth
kosher salt and black pepper
naan bread and lime wedges, for serving

Directions
1. Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.

2. Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.