Tag Archives: Carrots

Curry Coconut Vegetable Stew

17 Jun

Oh my goodness, y’all, so I finally got around to finishing this last season of Revolution, and let me just say, after those last 10 minutes, my mind = blown. I almost gave up on that show because I thought the middle part of the season was getting kind of lame, but it really picked up there at the end. And that last scene? Whaaat? I don’t even know what to think.

Okay, Revolution is not at all related to this recipe, but I just had to get that out of my system. I don’t know anyone who watches that show, so I never get to talk about it. Onto the stew!

I had a ton of veggies in my fridge, and not much else. And I was looking for something easy, so what better than a soup? The thing I love about soups is that they’re easy to customize based on preference and available resources. Don’t like greens? Leave ’em out. Got zucchini but no squash? Whatever, that’s fine.  If you stick to similar weights/amounts, and then just use whatever suits you, you’ll be fine. And actually, I used chicken stock instead of vegetable stock, just ’cause that’s what I had.

Mmm... Stew

This is a really hearty stew. The rice and beans definitely fill you up. But the coconut curry flavor keeps it light enough to eat year-round. And it’s super healthy too. The coconut and curry flavors are delicious and definitely noticeable, but not so strong that you don’t still taste the vegetables themselves. You definitely want to stick with fresh vegetables, for that reason. Don’t bother with canned or frozen — just use whatever’s fresh in season.

You can’t really see it in the picture, but there’s definitely some liquid down in the bottom there. It’s soup-y the first go-round, and thickens up to more of a stew texture when eaten as leftovers. Both are equally delicious. As you’re cooking, try to keep the lid on the pot as much as possible so you don’t lose too much liquid. That way, at the end, if it’s too runny, you can simmer with the cover off for a little while to reduce it. But it’s hard to go the other direction.

Don’t forget that when it’s ready, you have to shout, “Soup’s on!” :)

So many veggies!

Curry Coconut Vegetable Stew

1 Tablespoon olive oil
3 Tablespoons garlic, minced
3 1/2 cups vegetable stock
3/4 cup white basmati rice
3/4 lb potatoes, diced
1/4 lb carrots, sliced
1 Tablespoon curry powder
salt and pepper
1 tomato, diced
1/2 lb squash, sliced
1/2 lb zucchini, sliced
1/2 lb green beans, ends removed and cut into 1″ pieces
1/4 lb greens (chard and kale)
1 can black beans, drained and rinsed
1 can light coconut milk

Heat the olive oil in a large stockpot over medium heat. Add the garlic and cook until fragrant, about 5 minutes. Add the stock and bring to a simmer.

Add the rice. Cover and cook for 8 minutes.

Add the potatoes and carrots. Cover and cook for 5 minutes.

Stir in the curry powder, salt, and pepper. Add the tomato, squash, zucchini, and green beans. Cover and cook for 8 minutes.

Add in the greens. Cook, stirring occasionally, until wilted.

Stir in the black beans and coconut milk. Cook until heated through. Serve hot.

Soup's On!

Linking Up With:

Funday Monday Link-Up from Still Being Molly and Lipgloss and Crayons
Market Yourself Monday from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Anything and Everything Blog Hop from My Thrifty Chic
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog

Advertisements

Spinach and Salmon Salad

24 Apr

On Friday, the BF and I had the day off, and we took a little time to try to throw together a nice lunch. We wanted something light and healthy because we were anticipating a weekend’s worth of delicious, fatty food, what with Betsy Bundt‘s wedding on Saturday (don’t fret… I’ll have more cupcake and decorating gossip on that later) and Sunday supper with the family. So we hopped on our bikes and rode to Trader Joe’s to pick up some veggies.

Upon our return, the BF fired up the George Foreman and seasoned the salmon with a dusting of chili powder while I assembled the salad. Actually, the truth is, he pretty much did all of it while I moped around the kitchen in a post-exercise, hunger-induced daze. I did, however, manage to make us each a fruit and yogurt parfait for dessert, and then consume every last bit of mine while he made lunch.

In our salad, we had a bed of organic spinach (a seasonal ingredient available in North Carolina March through December!), carrots, walnuts, goat cheese, and croutons. I found that if you scrape the goat cheese with a fork instead of try to cut it with a knife, then nice little crumbs will fall evenly all over the salad, instead of clumping together.

After the BF finished mastering the electric grill (he suggests medium-low heat, about 4-5 minutes on each side), we added a salmon fillet right on top. Carrots + salmon… weird!? But hey, there are no rules in this kitchen. I drizzled mine with some Italian dressing and the BF chose a light cucumber ranch dressing. It was super delicioso!

"Parfaits got layers! Everybody loves parfaits!" Too old? Too lame? Yes.

As I said, for dessert we had a yogurt and fruit parfait, though I had already eaten mine by this point. I mixed 1 part nonfat vanilla Greek yogurt and 1 part store-bought cream cheese fruit dip (to sweeten it a bit — this is dessert, after all) in a small bowl. I filled the bottom of these cute little glasses with grapes, then a spoonful of my yogurt mixture, then blueberries, then yogurt, then mandarin oranges. A small dollop of yogurt on top made it camera-ready.

Healthy Lunch!

How Sue Sees It:

  • I know this recipe is a bit of a scam, since most salad recipes are lame. I mean, does anyone really need a recipe to make a salad? Put vegetables on a plate and top it with salmon. There, you’re done.
  • If you don’t want to buy the fruit dip, you can easily mix your own — my mom, Susie Senior, makes a great one with one part marshmallow creme/fluff and one part strawberry cream cheese. So your overall mixture would be one part marshmallow fluff, one part cream cheese (choose your flavor), and two parts yogurt.