First attempt at making Eggplant Curry! I  have since tweaked the recipe a little and now toss half of the eggplant into the food processor along with the onions and jalapeño and process until smooth. And add coconut milk. You might want to try some modifications to this recipe too. 

 

 

Anyway, you start with one huge beautiful eggplant

 

 

and start chopping with the only sharp knife in the house.

 

 

Now that I use the food processor I don’t feel the need to chop it into such tiny pieces.

 

 

Fresh ginger, tomato, garlic and jalapeño. 

 

 

Mince onions or toss in food processor.

 

 

Over medium heat cook onions in coconut oil

 

 

Oh, and toss in the jalapeño too. 

 

 

until they are no longer raw tasting.

 

 

Add turmeric and chili powder if you’re feeling bold.

 

 

cook until eggplant is soft and mushy. Add water as needed for sauce. 

 

 

cook until eggplant is soft and mushy. Add water as needed for sauce. Add in chopped tomatoes.

 

 

Then get some garbanzos.

 

 

Rinse and drain first.

 

 

Then toss them in! 

 

 

Cook until garbanzos are warm. Add garam masala at the end.

 

 

Serve garnished with cilantro and chopped tomatoes.

 

Eggplant Curry

ingredients

• 1-2 tablespoons coconut oil
• 1 onion chopped
• 1 jalapeño chopped
• a few cloves of garlic chopped
• 1-2 tablespoon fresh ginger chopped
• 1 cup of water +/- as needed
• 1 eggplant chopped. Peeling is optional depending on condition.
• 1 teaspoon turmeric
• 1 can garbanzo beans drained
• 1-2 chopped tomatoes divided
• 1 teaspoon garam masala
• salt to taste
• Garnish with chopped Cilantro  chopped tomatoes

Cook onions and jalapeño in oil until no longer raw.  Add ginger, turmeric and chopped eggplant  and cook until eggplant is soft and mushy. Add water as needed for sauce. Add in chopped tomatoes, rinsed and drained garbanzos. Cook until garbanzos are warm. Add garam masala

 

Roasted Red Pepper and Pumpkin Curry Soup with Farfalle, so nice on a cold day.

If you cook everything ahead it’s very quick and easy to make.

 

 

cook and drain the farfalle.

 

 

 

In the pot with the noodle water add the vegetables (a little cooked sweet potatoes also found their way into the pot)

 

 

now take to stove, the light is bad at the stove so I had to take photos here.

Bring to boil and simmer for about 10 minutes.

 

blend with a hand blender. These things are pretty cool.

 

 

till smooth

 

 

about like this

 

 

 

 

 

 

add coconut milk

 

 

 

 

 

 

 

and curry paste

 

 

and water or the saved noodle water.

 

 

sauté chicken while the rest heats

 

 

for a couple of minutes.

 

 

Add the farfalle and the chicken to the pot

 

 

Serve warm and garnish with cilantro.

 

 

 

Pumpkin Curry soup

ingredients

 

• 1/2 13 oz package mini vegetable farfalle, (carrot is particularly  pretty)
• 1and 1/2 cup water
• 2/3 cup sautéed onions
• 1/2 cup cooked sliced carrots
• 1 15oz can pumpkin, or 2 cups cooked pumpkin cubes
• 1 12oz jar roasted red peppers, or 1and 1/2 cups of your own  roasted reds
• 1 quart chicken broth or water1 13oz can coconut milk, regular or light
• 2 Tbsp red curry paste
• 1-2 tsp salt, or to taste
• a few turns of fresh pepper, (white if you have it, otherwise black will do
• 2 cups chicken cut into small pieces, sautéed
• 1/4 cup fresh cilantro, snipped  (optional) to garnish
• More water, as desired

 

DIRECTIONS;
Cook the farfalle in the water for barely 4 minutes in a large pot;  remove the farfalle to a bowl, and return the noodle water to the pot

Add next 5 ingredients (up to and including chicken broth)

Bring to boil and simmer for about 10 minutes

Blend with stick blender or regular blender until smooth

**** At this point you can save out about 1 to 1/2 cups into another pot, for your non-spicy eater, if you have one) and about 2 Tbsp coconut milk, heat, add about 1/4 cup farfalle and about 2-3 Tbsp chicken, and water depending on how thick you like your soup.

Now add the curry paste and the rest of the coconut milk  to the big pot and heat and stir gently.

Add the farfalle and the rest of the chicken to the big pot; warm, adding more water if desired, and serve; sprinkle with cilantro.

 

 

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Proctor-Silex 59738 Hand Blender

 

Here is Paul’s Sweet potato curry soup. It tasted just as good as I remembered it tasting.

 

 

 

In a soup pot over medium-low heat add chicken or vegetable stock (that’s frozen stock, the shapes you se in there), sauteed onions,

 

 

and curry paste.

 

 

Mince some fresh ginger and

 

 

garlic toss and them in.  Cook for 5-7 minutes.

 

 

 

select a red bell pepper and chop it up.

 

 

Add the peppers and cook until they are very  soft.

 

 

Bring the pot over to some better light so you can get a photo of the stream. Ok, only if you want to.

 

 

Add in cooked sweet potato.

 

 

If you started with a large enough pot you can blend it right in the pot with a hand blender.

 

 

Even with a pot this size I found you can make quite a mess with a hand blender.

Do a taste test If you like it, heat and serve, if not add more stock and adjust seasoning.

 

 

Serve in bowls

 

 

  with a dollop of sour cream.

 

 

 

 

Sweet Potato Curry Soup

minorly adapted from Paul’s favorite recipe

Ingredients

• 1/2-3/4 cup sauteed chopped onions
• 1 garlic cloves, chopped
• 1 tablespoon curry paste (I used Thai kitchen Green curry paste)
• 2 tablespoons fresh ginger minced
• 4 cups cooked potatoes
• 1 red bell pepper, deseeded and chopped
• 3 1/2 cups chicken or vegetable stock
• 2 tablespoons rum
• salt to taste
• sour cream for serving

In a soup pot over medium-low heat.
Add stock, curry paste, onions, garlic clove and ginger. Cook for 5-7 minutes.
Add sweet potatoes and pepper and cook for 15 minutes or until vegetables are very soft.
Puree the ingredients in a blender or puree the whole amount directly in the pot with a hand blender.
Do a taste check. See if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings.


Serve in bowls and top each with a dollop of sour cream

 Curry Chicken made by SuzyQ, my guest cook.

Start by trimming the fat off the chicken.

Chop the onions, peppers,

scallions, celery, garlic,

and mushrooms.


then add remaining vegetables.

Set the vegetables aside and use the pan for the Chicken. About a tablespoon of olive oil.

I really like how I caught the steam coming off the cooking chicken here.

add a pinch of salt

cook until lightly brown.

return vegetables

add curry paste. squeeze it out or dig it out with a spoon.

and 1 cup of water or chickenstock.

stir in

add coconut milk

Oh, it's looking good now! Now is the time to taste it and see what you think.

 The results are in, maple syrup it is!

Add 1 tablespoon of maple syrup.

Fish the chicken pieces out and cut them in half leaving the bone on one half.

Put two large basil leaves in and let cook a while.

serve over long grain white rice.

Thai Curry Chicken
   ingredients

• 6 pieces of chicken
• 1 13.66 oz can coconut milk
• 1 package Thai red curry paste
• 4 bell peppers
• 2 stacks of cellery
• 2 small onions
• 4 cloves of garlic
• 6 scalllions
• 10 baby portabella mushrooms
• pinch of salt
• 1 tbsp maple syrup
• 3 tbsp olive oil
• 2 large basil leaves

instructions
chop vegetables starting with  garlic and onions sautee  with a table spoon of olive oil on low heat. then add remaining vegetables.set aside.
Brown Chicken until lightly brown. Return vegetables add curry paste and 1 cup of water or chickenstock. add coconut milk and maple syrup and stir in. Cut chicken pieces in half. add basil leaves and let cook a while.
Serve over long grain white rice.