Comforting Carrot Coconut Curry

Take any recipe post from me with a grain of salt (actually, this recipe doesn’t really require added salt, but, ya know)… My whole family has always regarded me as the person who would need a personal chef, due to my lack of cooking skills and my lack of desire to learn.

However, now that I’ve been cooking for myself full-time the past several months, I’m actually growing to really enjoy it. Perhaps it’s in my blood… Both of my parents have spent much of their adult lives working with food. I find cooking to be a calming, meditative activity, but one that also makes me feel productive.

This week, for dinner, I made something in between a curry and a soup with carrots fresh from the farmers market (thanks to my thoughtful boyfriend). It is as good today as it was when I made it on Sunday. Plus, there’s nothing better than soup, particularly if it is a little spicy, to help kick out the in-between-season cold with which I had begun to cross paths…  So I thought I’d share!

This recipe was made in the slow cooker, but I’m sure it could be adapted to cook on the stove top as well.

Ingredients:
-2 teaspoons curry powder
-2 tablespoons minced fresh ginger
-1 red onion
-2 lbs carrots (baby carrots work, or chopped large carrots)
-1 large sweet potato
-4 cups vegetable stock (no added sodium if you’re not a salty person)
-14 oz (about 1 can) light coconut milk

-salt if you are a salty person

Instructions:

1. Chop onions, sweet potatoes, and carrots (if using regular sized carrots) into approximately bite-size pieces
2. Place onions, carrots, sweet potato, fresh ginger, and curry powder in slow cooker. Then add vegetable stock.
3. Cook on high for around 8 hours, or until vegetables are soft
4. Add salt or additional spices of desired.
5. Stir in coconut milk while still hot

It’s so easy! I’ve tried adding nutritional yeast to this (for more of a creamy/ chowdery flavor) and that worked well, IMO. This would also be good with some type of coconut garnish on top. You could also add chick peas or quinoa for additional protein. I recommend eating it with rice or some sort of bread.

Enjoy!

-AK

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