Curry Noodle Soup with Chickpeas & Kale

As I have mentioned before, I LOVE anything with curry. It is a true comfort food for me. This soup is one of my favorite meals to make for my fiancé and I. This creamy noodle soup is spiced with curry and filled with wholesome ingredients such as chickpeas, kale, and tomatoes. I hope you enjoy this as much as I do!

Makes about 4-5 servings

Ingredients:

• 1-2 Tbsp of olive oil
• 1 white or yellow onion, chopped
• 1 Tbsp of curry powder
• dash of salt
• 1 tsp of minced garlic
• 1 Tbsp of soy sauce
• 1/4 tsp of paprika
• 4 cups of vegetable broth
• 1 14.5 oz can of diced tomatoes (juices included)
• 180 g of udon noodles
• 2 cans of chickpeas, drained
• 1 can of lite coconut milk
• juice of 1 lime
• 2 green onions, chopped
• 1/4 cup of fresh chopped cilantro
• a few handfuls of chopped kale
• roasted cashews

Instructions:

1. In a large pot, sauté the onions on medium-high heat in the olive oil until they are translucent. Then add the curry powder, salt, garlic, soy sauce and paprika. Stir everything together until it’s evenly combined.
2. Add the diced tomatoes and vegetable broth to the pot. Cover the pot, turn the heat to low-medium, and simmer for 10 minutes.
3. During that time, prepare the noodles according to the package. Set them aside until later.
4. After the 10 minutes, add the chickpeas, coconut milk, lime juice, green onion, cilantro, and kale. Stir everything to evenly combine. Cover the pot again and simmer for 10 more minutes.
5. Finally add the noodles to the pot and mix them into the soup.
6. When you are ready to serve, spoon the soup into bowls and top with some fresh green onion and roasted cashews.

Benefits of this recipe:

-Kale is among the most nutrient dense foods on the planet! It is loaded with antioxidants and vitamin C, can help lower cholesterol, and protects eye health. There are also numerous cancer-fighting substances in kale.

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

-Tomatoes contain cancer-fighting antioxidants, they improve heart health, helps improve vision and eye health, benefits skin health, and protects bone health.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

Thai Vegetable & Tofu Curry

A classic curry is one of my all time favorite meals- it is flavorful, filling, and nutritious. This Thai cuisine-inspired curry is packed with tasty vegetables, tofu, and aromatic spices.  Enjoy!

Makes 4-5 servings

Ingredients:

• 1 14 oz block of firm tofu
• 2 Tbsp of olive oil, divided
• salt and pepper
• 1 yellow onion, chopped
• 1 zucchini, chopped
• 1 russet potato, peeled + cubed
• 1/2 of a red bell pepper, chopped
• 2 cups of chopped broccoli
• 1.5 Tbsp of yellow curry paste (if you are sensitive to spicy, only use 1 Tbsp)
• 1/2 tsp of turmeric
• 2 cans of coconut milk
• 1 Tbsp of soy sauce
• 1 Tbsp of honey
• Juice of 1/2 a lime
• 1/4 cup of chopped fresh cilantro
• Optional toppings: chopped cashews and fresh cilantro

Instructions:

1. In a large wok, fry the tofu in 1 Tbsp of olive oil. Add some salt and pepper for flavor. Once it is cooked and golden, remove the tofu from the wok and set aside in a separate container.
2. In the same wok, sauté the onion in 1 Tbsp of olive oil. After 3-4 minutes, add the zucchini, potatoes, red pepper, and broccoli. Cook for about 7 minutes until the vegetables are tender.
3. Add the curry paste until it is evenly distributed into the veggies. Then add the coconut milk, cilantro, turmeric, soy sauce, lime juice, and honey.
4. Bring to a boil. Once boiled, cover and simmer for 10 minutes.
5. Add the tofu to the wok. Simmer for an additional 10 minutes.
6. Serve this curry on top of some basmati rice and top it with freshly chopped cilantro and chopped cashews.

Benefits of this recipe:

-Tofu contains a very small amount of fat, but a large amount of protein. Tofu lowers cholesterol levels, is beneficial for kidney health, and has an excellent source of iron. It also helps in strengthening bones and improves metabolic rate.

-Broccoli aids in digestion, prevents chronic diseases, protects liver health, boosts brain health, reduces allergies, contains anti-aging properties, and improves metabolism.

-Bell pepper can help reduce the risk of cancer and heart disease, supports healthy eyes, improves immunity, helps maintain good mental health, and keeps your skin glowing and healthy.

The information on the benefits of the ingredients was researched from http://www.draxe.com and http://www.organicfacts.net

 

Quinoa Curry with Lentils & Sweet Potato

This delicious one-pot curry is an easy 40 minute dinner that I like to whip up on a week night. It is rich in flavor and very satisfying. This recipe makes about 6 servings and will last in the fridge in a sealed container for about 4 days. Enjoy!

Ingredients:

• 1/2 of a white or yellow onion, diced
• 2 Tbsp of coconut oil (divided)
• 1/4 tsp of garlic
• 1″ of ginger root, shredded
• 1 red bell pepper, chopped
• 1 sweet potato, chopped (keep skin on)
• 1 Tbsp + 1 tsp of curry powder
• 1 can of coconut milk
• 4 cups of vegetable broth
• 1 cup of uncooked green lentils
• 1 cup of uncooked quinoa
• salt and pepper
• 1/4 cup of fresh cilantro, chopped
• juice of 1 lime
• handful of chopped kale
• chopped cashews for garnish

Instructions:

1. Sauté the onion in 1 Tbsp of the coconut oil in a large pot on med-high heat until the onions are soft and golden. Add 1 more Tbsp of coconut oil to the pot along with the ginger, garlic, bell pepper, and sweet potato. Cook for about 5-6 minutes until the veggies start to get soft.
2. Add the curry powder and stir to mix in evenly with the contents of the pot. Now add the coconut milk, vegetable broth, lentils, quinoa, and a dash of salt and pepper. Bring the pot to a boil. Once boiled, put the lid on the pot and simmer for 20 minutes until the lentils and quinoa are completely cooked.
3. Remove the lid off of the pot. Add in the fresh cilantro, lime juice, and kale. Keep stirring the pot for about 3-4 minutes until the kale is wilted.
4. Serve in bowls and top with chopped cashews as garnish.

Benefits of this recipe:

-Quinoa is loaded with Potassium and Magnesium which supports a healthy heart. Eating quinoa also supports bone health, a healthy digestive system, and contains disease-fighting antioxidants.

-Lentils can help lower cholesterol, are high in protein, good for digestive health, and beneficial for heart health.

-Curry powder helps fight infections in the body, helps digestion, detoxifies the liver, and helps increase the metabolic rate.

-Sweet potatoes are high in fiber, maintain a healthy blood pressure, and reduces inflammation. The high levels of vitamin C and E provide an immunity boost, support eye health, and prevent degenerative damage.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

Chana Masala with Green Chile Rice

One of my favorite meals to eat is a tasty curry with a side of rice! This chana masala recipe is rich in flavor with a savory tomato-based sauce. The green chile rice is the perfect compliment to the curry. Enjoy!

For the Green Chile Rice

Ingredients:

• 1/2 C Yellow Onion
• 1 C Packed Spinach
• 1 C Packed Cilantro
• 2 T Olive Oil
• 1/2 t Minced Garlic
• 1/2 t Salt
• 1/2 t Black Pepper
• 1/2 C Mild Green Chile (I used mine out of a can from the brand Ortega)
• 1 C Long Grain White Basmati Rice
• 2 C Water

Instructions:

1. Combine all of the ingredients in a blender or food processor except for the rice and water. Blend until liquified. Set aside.
2. Combine the rice and water in a medium sized pot. Pour in the mixture from the blender. Bring to a boil. Simmer for 15 minutes until cooked. Set aside. 

For the Chana Masala

Ingredients:

• 1 1/2 C Yellow Onion
• 1/2 t Minced Garlic
• 1 T Olive Oil
• 1/4 C Mild Green Chiles
• 1 T Garam Masala
• 1 t Grated Ginger
• 1/4 t Salt
• 2 Cans of Diced Tomatoes and their juices (this equals 30 oz.)
• 2 Cans of Chickpeas, drained (this equals 30 oz.)
• 1 Can of Coconut Milk
• 1/2 C Fresh Cilantro, chopped

Instructions:

1. Heat 1 T of Olive Oil in a wok. Add the onion and garlic and sauté until cooked.
2. Add the green chiles and ginger and cook for 3-4 minutes.
3. Add in the garam masala and salt. Stir to combine. Cook for 1-2 minutes until it becomes fragrant.
4. Add in the diced tomatoes and chickpeas. Cook for 2-3 minutes.
5. Add the can of coconut milk. Stir. Turn the wok to low, put the lid on, and simmer for 20 minutes.
6. Stir in the fresh cilantro.
7. Serve in bowls with a scoop of Green Chile Rice and a scoop of Garam Masala. 

A few of the many benefits of this recipe:

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

-Tomatoes contain cancer-fighting antioxidants, they improve heart health, helps improve vision and eye health, benefits skin health, and protects bone health.

-Spinach aids in detoxifying the body and supporting liver function. It is a great source of fiber, boosts immunity, preserves skin health, and defends against heart disease.

The information on the benefits of the ingredients was researched from http://www.draxe.com

Curry Spiced Quinoa with Roasted Cauliflower

I love anything with a curry flavor…and this dish definitely has that! This is a satisfying dish packed with the rich flavors of curried quinoa, garam masala-spiced cauliflower, and fresh vegetables and herbs. A bowl of this dish makes a great lunch or a delicious dinner side dish. Enjoy!

Preparation + Cook Time: 75 minutes

Makes about 5-6 servings

Ingredients:

• 1/2 C Green Lentils (uncooked)
• 1 Head of Cauliflower
• 3 T Olive Oil (divided)
• 2 t Garam Masala
• Dash of Salt and Pepper
• 1/2 Yellow Onion, diced
• 1/4 t Minced Garlic
• 1 Red Bell Pepper, chopped
• 1 t Coriander Powder
• 2 t Curry Powder
• 1 C Uncooked Quinoa
• 1 C Canned Coconut Milk
• 1 C Water
• 1/2 C Fresh Cilantro, chopped
• Juice of 1/2 a Lime
• 1/4 C Chopped Cashews

Instructions:

1. Preheat oven to 400 degrees F.
2. Chop the cauliflower into small, bite-sized peices. Line a baking sheet with aluminum foil. Transfer the chopped cauliflower onto the baking sheet. Drizzle with 2 T olive oil, 2 t garam masala, and a dash of salt and pepper. Stir evenly so everything is combined. Bake for 30 minutes.
3. In a medium sized pot, combine the lentils with 1.5 C of water. Bring to a boil. Once boiled, turn to a simmer for 25 minutes until cooked. Set aside.
4. In another medium sized pot, combine 1 C of uncooked quinoa with 1 C canned coconut milk and 1 C of water. Bring to a boil. Simmer for 15-20 minutes until cooked.
5. Heat a skillet on medium. Saute the diced onion in 1 T Olive Oil. Add the garlic and chopped red pepper and cook until browned.
6. Stir in the 1 t coriander powder, 2 t curry powder, and salt and pepper to taste.
7. Now, add the roasted cauliflower, quinoa, and lentils into the skillet. Stir to combine. Add the 1/2 C fresh chopped cilantro, juice of 1/2 a lime, and the 1/4 C chopped cashews. Stir everything and heat for 5 minutes to cook all of the flavors together. Serve up!

Benefits of this recipe:

-Quinoa is loaded with Potassium and Magnesium which supports a healthy heart. Eating quinoa also supports bone health, a healthy digestive system, and contains disease-fighting antioxidants.

-Lentils can help lower cholesterol, are high in protein, good for digestive health, and beneficial for heart health.

-Cauliflower helps lower cancer risk, fights inflammation, decreases risk of heart disease, provides high levels of vitamins and minerals, improves digestion and detoxification, helps balance hormones, and preserves eye health.

The information on the benefits of the ingredients was researched from http://www.draxe.com