Craving a warm, comforting, and nutritious meal but short on time and inspiration? Look no further! This rainbow veggie coconut curry is not only a feast for the eyes but also incredibly versatile and easy to make, adapting to whatever you have in your fridge.
The Beauty of 'Anything-Goes' Curry
We've all been there – you come home after a long day, and the thought of going to the grocery store is just too much. This recipe is designed for those moments. At its core, all you need is some curry paste or powder and coconut milk. From there, the world (or your fridge) is your oyster.
Building the Base
The foundation of this soup is a delicious blend of aromatic flavors: onion, garlic, and ginger, simmered with your choice of curry paste (red or green works beautifully) or powder. Add in creamy coconut milk and some starchy veggies like potatoes, sweet potatoes or carrots. Pureeing this mixture creates a silky-smooth texture, and the real beauty is you can use any veggies to thicken the sauce.
Topping it Off
The fun doesn't stop at the soup! The toppings are where you can really get creative. Here are some ideas:
- Protein: Crispy tofu is a great choice (fried in a little bit of the coconut soup for extra flavor!), but chickpeas, lentils, or even some leftover cooked chicken could also work.
- Fresh Veggies: Carrot noodles, purple cabbage, cilantro, spinach, bell peppers or any other fresh veggies you have.
- Extras: A drizzle of sriracha or any other hot sauce can be an awesome finisher
How To Make It
- Prep Your Tofu: If using tofu, press it to remove excess water for a crispier texture. A tofu press works wonders, but you can also use a plate and some weight.
- Sauté Aromatics: In a large pot, sauté chopped onion, smashed garlic, and grated ginger in a bit of oil until fragrant. Don't let the garlic burn!
- Add Curry and Spices: Stir in your curry paste or powder, turmeric, salt, and a touch of sugar. Sauté for another minute.
- Simmer with Veggies: Add in the potatoes or other starchy veggies, coconut milk, and vegetable broth. Simmer until the vegetables are soft.
- Blend the Base: Let the mixture cool slightly, then blend until smooth. Add a little water or broth to get the consistency you want.
- Cook Tofu: If using, fry the pressed tofu until golden brown, adding a touch of soup to caramelize it at the end.
- Assemble and Serve: Pour the soup into bowls and top with your choice of fresh veggies and proteins. Enjoy your customized bowl of deliciousness.
The Soup Meets Salad Concept
Think of this dish as a hybrid between a comforting soup and a fresh salad. The creamy soup base is balanced by the crunch of fresh veggies and the savory protein. It's a truly satisfying meal that caters to all your nutritional needs and culinary creativity.
A Few Notes
- Feel free to adjust the level of spiciness by changing the amount of curry paste or powder.
- Regular or light coconut milk works well.
- Any vegetables can be used in this recipe so use what you have on hand
- This soup can also be made in a slow cooker
Embrace the freedom of this recipe, use what you have, and most importantly enjoy cooking and eating it. Happy Cooking!