Vegetarian Mulligatawny Soup

All my kids are sick with a nasty cough. No one is feeling well, and with this perpetual winter I decided to take a great Moosewood classic and put my own spin on it. My kids are not into spicy soup, but I wanted to use one that had all of the Indian flavours that are so soothing to the senses.

They gobbled this one right up!!

Vegetarian Mulligatawny Soup

Yield 9 Cups
Time: 55mins

2 tablespoons of vegetable oil
1 1/2cup chopped onions
1 teaspoon of salt
1 tablespoon of peeled and grated fresh ginger
2 teaspoons ground turmeric
2 teaspoons ground coriander seeds
1 fresh hot pepper, or 1/4 teaspoon cayenne pepper, or 1/2 teaspoon red pepper flakes (you can omit these if you have kids who don't like spicy things)
4 cups of water
1 cup diced carrots
1 cup diced potatoes
1 cup seeded and diced bell peppers
1 cup diced fresh tomatoes
1/2 cup *cooked* rice (make sure to make this before hand)
1 cup unsweetened coconut milk
1 can of chickpeas or lentils
2 tablespoons fresh lemon or lime juice. (I cut cut up half a lemon and squeezed)
3 tablespoons chopped fresh cilantro

As with all Indian inspired dishes the secret is to cook the spices right into the oil at the very beginning. First take your oil and warm it into the pot. Then add the onions and salt and cook until the onions are softened, around 10 mins. Then add the ginger, turmeric, coriander, and hot pepper and cook for 2 mins. Add the water, carrots and potatoes and bring to a boil. (if you do not have any cooked rice on hand here is where you would add an additional 1/2 cup of water and 1/4 cup of rice.)
Reduce the heat to a simmer and cover for 10 mins.
Next add the bell peppers, tomatoes and the cooked rice. (unless you are doing the uncooked rice version). Simmer again for 5 mins, or until all the vegetables are tender.
Lastly, stir in the coconut milk, chickpeas/lentils, lemon juice, and cilantro.
Simmer again for 5 mins.
If you would like you can add more salt, lemon juice, cilantro to taste.

ENJOY!!

Crockpot Monday - Vegetarian Butternut Squash and Chickpea Coconut Curry

I love coconut curries. I tend to make a ton of them in the winter months when I want something to warm me up.

I just registered the kids in a karate class that spans two hours at dinner time and we were always rushing to eat before or after, which was causing me so much stress.  To combat this I decided that the best solution for my dinner woes was to make crockpot meals every Monday so that we are not eating at 9pm.

This one is my absolute favorite. It can be eaten on top of rice, noodles, in a bread bowl, or all by itself for those who are grain wary. It's also vegetarian (actually vegan) and it has a ton of protein and iron!

My kids love it (and love helping me make it) so it is win/win/win for me!!

Butternut Squash and Chickpea Coconut Curry
serves 8

2 1/2 cups diced butternut squash
1 1/2 cups chick peas (dried or canned)
1 small onion, chopped
2 cloves garlic, minced

I didn't have any fresh so I used these!

1 can 13.5 ounce organic coconut milk (light or whole fat)
1 bunch of fresh spinach, rinsed and roughly chopped (or kale, or chard)
1 1/2 cups freshly shelled edamame (you can use fresh or frozen peas as well)
1-2 large tomatoes, diced
3 cups vegetable broth or water
3 tablespoons yellow curry powder
1 teaspoon salt
handful of fresh cilantro, roughly chopped (if you don't have any fresh you can use frozen as well)

Kids love to help cook!!

Take 15 mins to prep all of your veggies. Take the skin off the squash, remove seeds and cut into squares. Add them to the crockpot. Add the onion, garlic, coconut milk, edamame, diced tomatoes, vegetable broth, curry powder, salt and cilantro.

If you are using dried chickpeas, sort and rinse and add at this step. If using canned add them 30 mins before you want to serve. Add spinach (or other leafy greens) 30 mins before you are going to serve as well. 

Cook on high for 6 hours. If it seems too watery to your liking you can add a little cornstarch 15 mins before serving to thicken it up. It does thicken as it cools. 

 You can serve over brown basmati, jasmine rice, noodles, or even in a bread bowl.  Toppings can include mint, fresh cilantro, basil or some shredded coconut. (anything goes!) 

Bon Appetit!!