My New Book & Coconut Curry Soup

I'm very excited to announce that I'm working on a cookbook that I will be self-publishing! Basically a print version of the blog but with a lot of new and exclusive content along with some fresh photographs. I will keep you posted on the progress. It's a lot of work to say the least. But for now, here's a little taste of what's to come - Coconut Curry Soup & Sauce from the book! 

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This coconut curry soup is a recipe from my new book. It's hearty, healthy and full of intense Indian spices. Perfect for healthy lunch! But add rice and you've got DINNER served!

After just one bowl of this soup I feel full of life and energy! It's weird and you won't really get what I mean until you make it. 

It's so easy and affordable as well. In fact, most of the ingredients are from Trader Joes {canned coconut milk, curry spice, fresh ginger, organic cauliflower, spray coconut oil, organic honey & herbs are all from TJs}. 

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The key to the sauce is the coconut milk and the curry spice. Be sure both are good quality and the curry spices are NEW. Old spices aren't as vibrant and fresh tasting. The coconut milk should be FULL FAT not the light version. The light coconut milk will NOT taste right. 

This recipes is very versatile. I used cauliflower and mushrooms as my main veggies. You can use quinoa or other veggies of your choice. Top with tons of different herbs and chopped green onion and avocado for a super gourmet meal.

CURRY SAUCE/SOUP

Serves 2-3 {double this recipe for more than 2-3 people}

1 can regular coconut milk/cream {refrigerated overnight}

1  1/2 Tbls fresh curry powder

1 pinch of cayenne powder

1 pinch sea salt {not too much to over power flavors}

2 tsp raw ginger root, grated

2 tsp raw turmeric root, grated

1 Tbls sweetener {maple syrup, agave, honey, etc. I used this}

1 tsp Ume plum vinegar

Scrape out all of the contents of the coconut milk. The texture should be pretty thick. Put contents into a Vitamix. Combine all the rest of the ingredients until perfectly smooth and then when ready warm it on the stove on low until it's a tiny bit hotter than you'd like for eating. 

CAULIFLOWER

1 head cauliflower, chopped into bite sized pieces

2 Tbls tamari {gluten-free soy sauce}

spray coconut oil

Spray the bottom of a saucepan with coconut spray oil. Add chopped cauliflower and spray the tops again. Let cook on medium for 3 minutes. Toss and cook another 3 minutes. Spraying more oil if pan gets too dry. Add tamari and toss again. Let it took for about 5 minutes until the side gets nice and browned. Toss it again and cook another 3-4 minutes. Cauliflower should be crunchy still but nice and browned on the outside. Not mushy.  

MUSHROOMS

2 cups chopped shitake mushrooms {or other mushrooms of your choice}

2 Tbls tamari {gluten-free soy sauce}

spray coconut oil

You'll want to do the mushrooms the same way you did the cauliflower. Mushrooms soak up a lot of oil and tamari so maybe add a little more if the mixture get dry. You'll want the pan to get dry on the bottom so that the mushrooms brown properly. 

Spray the bottom of a saucepan with coconut spray oil. Add chopped mushrooms and spray the tops again. Let cook on medium for 3 minutes. Toss and cook another 5 minutes. Spraying more oil if pan gets too dry. Add tamari and toss again. Let it took for about 5-6 minutes until the side gets nice and browned. Toss it again and cook another 3-4 minutes. Mushrooms should be pretty browned and cooked thoroughly. 

ASSEMBLY

Each bowl should have a good amount of veggies. Top veggies with about 1/2 - 1 cup warm curry sauce. I use more for a soup and less when I just want a curry sauce. Top with chopped herbs {I used dill, cilantro, basil and parsley}, avocado slices, chopped green onion and a 1/2 clove of raw garlic pressed.

Variation: We made this with brown rice one night. It was really good that way as well. More filling. 

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