Discovering Curry

I have always loved Indian spices, especially curry. I just tried a Mulligatawny soup that is delicious. I made a giant batch (doubled the recipe below) so we have plenty eat this week or it can always be frozen for a later date. What I love about this recipe is that you can mix it up with different vegetables for the season or what you have on hand. Here is the version that I tried:

Mulligatawny Soup

2 tbsp. coconut oil
1 medium onion, diced
1 carrot, diced
1 stalk celery, diced
1 teaspoon cumin
1 teaspoon tumeric
2 cups hard vegetables (sweet potatoes and parsnips, cut into smaller than
1/4 inch cubes)
Salt and freshly ground black pepper
6 cups vegetable broth (low-sodium)
3 tomato stewed tomatoes
2 cups soft vegetables (eggplant, cut into smaller than 1/2 inch dice and frozen peas)
2 tablespoons curry powder


• Put oil into a large, deep pot over medium heat. When hot, add the onion, carrot, celery, cumin, and turmeric. Cook, stirring, until the onion softens, about five minutes.
• Add the hard vegetables and sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add the stock and tomato; bring to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring every now and then, until the vegetables are fairly soft, about 15 minutes.
• Add the soft vegetables and curry powder and adjust the heat once again so the mixture simmers. Cook until all the vegetables are very tender, about 15 minutes. Taste, adjust the seasoning, and serve.

I also love this recipe for Indian Vegetarian Curried Fried Rice. It's pretty easy to make and is lovely for leftovers

Indian Vegetarian Currie Fried Rice

2 T oil
1/2 cup chopped onion
1 T minced ginger
1 cup green beans, cut into pieces (fresh or frozen)
1/2 cup diced carrots
1 T curry (I love curry, so I always add more)
3 cups cooked brown rice
1 cup chickpeas
1 cup halved cherry tomatoes
2 T soy sauce
Freshly ground pepper

Heat oil in flat bottom wok or skillet over high. Swirl in 1 T oil, add onion and ginger and stir-fry until ginger is fragrant. Add green beans and carrots; use spatula to stir-fry until beans are bright green. Stir in curry powder, stir-fry until fragrant. Swirl in remaining oil, then add rice. Break up rice with spatula until it is well combined with vegetables. Add chickpeas, tomatoes, soy sauce and pepper. Continue cooking until heated through and serve.