Madras Curry Powder Is the Versatile Spice Blend You Can (& Should!) Make at Home

Here, Michelle Peters-Jones of The Tiffin Box shows you how to mix your own Madras curry powder and customized spice blends to lend the boost that your recipes have been looking for.
If you go to a grocer in India and ask for curry powder, yo…

Here, Michelle Peters-Jones of The Tiffin Box shows you how to mix your own Madras curry powder and customized spice blends to lend the boost that your recipes have been looking for.

If you go to a grocer in India and ask for curry powder, you’re likely to be asked, "Which one?" There is no such thing as a single "curry powder" in Indian cuisine; each dish has its own combination of spices that makes it unique.

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Butternut Squash Curry

This butternut squash curry is an easy plant based dinner that’s vibrant and full-flavored, starring Thai red curry paste and coconut milk. You know about natural flavor pairings like peanut butter and jelly, and tomatoes and basil. Here’s another unique pairing that works like a charm: butternut squash and Thai curry paste! There’s something about the sweetness of squash and the spicy aromatic flavors of curry paste that go hand in hand. Try them together in this Butternut Squash Curry recipe! It’s easy to make, full of colorful vegetables and bursting with Thai curry flavor. The moment I took the first bite, I couldn’t stop singing its praises. Is this an authentic Thai red curry?   Curry is a very loose term. Per Bon Appetit, in many countries it was a word used by colonizers to simplify what they saw as foreign cuisines. Today, curry is usually a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. Sometimes  curry powder is included in the sauce (like in many Indian curries), or sometimes curry paste (like Thai curries). The dish is made in many countries, including India, Thailand, Cambodia, Malaysia, Indonesia, and England. This […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This butternut squash curry is an easy plant based dinner that’s vibrant and full-flavored, starring Thai red curry paste and coconut milk.

Butternut squash curry

You know about natural flavor pairings like peanut butter and jelly, and tomatoes and basil. Here’s another unique pairing that works like a charm: butternut squash and Thai curry paste! There’s something about the sweetness of squash and the spicy aromatic flavors of curry paste that go hand in hand. Try them together in this Butternut Squash Curry recipe! It’s easy to make, full of colorful vegetables and bursting with Thai curry flavor. The moment I took the first bite, I couldn’t stop singing its praises.

Is this an authentic Thai red curry?  

Curry is a very loose term. Per Bon Appetit, in many countries it was a word used by colonizers to simplify what they saw as foreign cuisines. Today, curry is usually a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. Sometimes  curry powder is included in the sauce (like in many Indian curries), or sometimes curry paste (like Thai curries). The dish is made in many countries, including India, Thailand, Cambodia, Malaysia, Indonesia, and England.

This butternut squash curry is a recipe we designed in the style of a Thai red curry. This is a Thai dish with a sauce made with red curry paste and coconut milk. It can be made with different proteins like chicken, beef, shrimp, or tofu. Thai cuisine does feature different types of squash and pumpkin, but usually not butternut squash since it is not a native plant. So this uses the principles and flavors of Thai red curry to highlight this tasty winter squash. 

Butternut squash curry

The key to butternut squash curry: red curry paste!

Do not make this butternut squash curry unless you can find red curry paste! This is what makes the fragrant Thai curry flavor. What is it? Red curry paste is a jarred paste that takes all the flavor of a Thai curry and concentrates it into a paste. In traditional Thai cooking, you’d make it with the real ingredients. Curry paste is a shortcut: it has all the chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. It brings incredible flavor and lasts for months in the fridge. A few notes on red curry paste:

  • It ranges from mild to medium spicy, based on the brand. We love using Thai kitchen curry paste which is very mild. Taste your curry paste before using it: if it’s very spicy, use less than the recipe specifies.
  • It’s easy to find near the Thai products in most grocery stores. It keeps for months in the refrigerator and you can use it in lots more recipes (see below). You can also buy it online: Thai Kitchen red curry paste.
Butternut squash curry

How to cut butternut squash: some tips!

The main part of this butternut squash curry that requires technique is cutting the butternut squash! It takes a little time to peel and cut the squash. Here are a few tips: 

  1. Watch the video: The easiest way to understand how to cut it is by showing you! Watch this quick video of How to Cut Butternut Squash.
  2. Use a serrated peeler: The easiest way to peel butternut squash is a squash peeler! It’s serrated, which makes it easier than a normal vegetable peeler. Here’s the serrated vegetable peeler we use.
  3. Cut off the neck and chop it separately from the base: Don’t try to cut the entire squash together. Chop off the neck, then peel it and chop into squares. Do the same for the base. 

Can you substitute frozen squash? (No.)

Important: don’t be tempted to substitute frozen squash in this butternut squash curry recipe! This has been optimized for fresh squash. In fact, we tried it with frozen because we thought it would be a natural swap. The squash came out mushy and waterlogged: nothing like the fresh version. So stay away from this swap for this recipe. 

A few ideas for adding protein to butternut squash curry

You can eat this butternut squash curry on its own, but if you want to load it up with more protein, here’s what to do: 

  • Add shrimp. Throw in raw shrimp in the last 5 minutes of simmering. 
  • Add chickpeas. Make a butternut squash chickpea curry by adding drained and rinsed chickpeas when you add the coconut milk. You may need to increase the salt a bit in the final seasoning.
  • Add tofu. Make Pan Fried Tofu on the side (or in advance) and add it in the last 5 minutes: pan frying it in advance gives it a nice texture. Or even easier, add tofu cubes when you add the coconut milk: this results in a soft tofu texture, but it’s just as tasty. 
How to make butternut squash curry

What to serve with butternut squash curry? 

This butternut squash curry is Thai-style, so it’s most authentic to serve it with rice. Don’t attempt to add naan: that’s for an Indian-style curry! Here are the types of rice we like to serve with a Thai-style curry: 

  • Jasmine rice (best fit): Jasmine rice is also called Thai fragrant rice: because of its beautiful popcorn-like nutty flavor. Try our jasmine rice recipes: How to Cook Jasmine Rice and Instant Pot Jasmine Rice.
  • Basmati rice (also works): Basmati rice also works, but it’s less fragrant and more often used for Indian curries. See How to Cook Basmati Rice and Instant Pot Basmati Rice.
  • Jade rice (for fun!): Jade rice is a fun option: it’s naturally dyed green using bamboo extract and has a fluffy texture almost like couscous. We served the squash curry this way and it was excellent. 

Want to know more about rice nutrition? See Quinoa vs Rice.

Butternut squashs curry

More recipes with red curry paste

When you buy a jar of red curry paste for this butternut squash curry, there are lots more ways to use it! Here are some of our top favorite recipes using curry paste: 

This butternut squash curry recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Butternut squash curry

Butternut Squash Curry


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

This butternut squash curry is an easy plant based dinner that’s vibrant and full-flavored, starring Thai red curry paste and coconut milk.


Ingredients

  • 1 medium butternut squash (4 cups chopped*)
  • 1 yellow onion
  • 2 garlic cloves
  • 1 red bell pepper
  • 2 tablespoons olive oil or coconut oil
  • 3 tablespoons Thai red curry paste**
  • 15-ounce can full fat coconut milk
  • 1/4 teaspoon ground turmeric
  • 1/2 cup water
  • 1 teaspoon kosher salt
  • 2 cups baby spinach or chopped spinach
  • To serve: jasmine rice, basmati rice or jade rice
  • Optional: Add shrimp, chickpeas, or tofu to add more protein***

Instructions

  1. Start the jasmine rice, basmati rice, or jade rice
  2. Peel and chop the butternut squashDice the onion. Place them in a bowl together. 
  3. Mince the garlic. Cut the pepper into thin strips.
  4. In a large skillet, pot or Dutch oven, heat the oil over medium heat. Add the onion and butternut squash and saute for 5 minutes, until onions are translucent. Add the garlic and red pepper and saute for 1 minute.
  5. Add coconut milk, curry paste, turmeric, water and kosher salt and bring to a simmer. Simmer until squash is tender, about 10 to 15 minutes. Add the spinach and wilt for 1 minute. Serve immediately with rice. 

Notes

*Do not substitute frozen butternut squash; the texture does not work in this recipe. 

**The spice level for red curry pastes varies based on the brand. The brand we use (Thai Kitchen) is very mild. Taste your curry paste before you make the curry and add a little less if you’re worried about the heat level. 

***Add shrimp in the last 5 minutes of simmering, or chickpeas when you add the coconut milk (you may need to increase the salt a bit at the end; taste and add more to taste). For tofu, make Pan Fried Tofu on the side (or in advance) and add it in the last 5 minutes: pan frying it in advance gives it a nice texture. Or even easier, add tofu cubes when you add the coconut milk: this results in a soft tofu texture, but it’s just as tasty. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Curry

Keywords: Butternut squash curry

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Coconut Curry Pork Meatballs.

These pork meatballs are sponsored by the National Pork Board! We are living for these coconut curry pork meatballs! This sauce… oh my gosh – this sauce. The juicy meatballs. Everything served over fragrant jasmine rice. It’s absolutely perfect and a wonderful weeknight meal to introduce some flavor into your kitchen! Yes oh yes oh […]

The post Coconut Curry Pork Meatballs. appeared first on How Sweet Eats.

These pork meatballs are sponsored by the National Pork Board!

We are living for these coconut curry pork meatballs!

coconut curry pork meatballs

This sauce… oh my gosh – this sauce. The juicy meatballs. Everything served over fragrant jasmine rice. It’s absolutely perfect and a wonderful weeknight meal to introduce some flavor into your kitchen!

coconut curry pork meatballs with jasmine rice

Yes oh yes oh yes. 

These flavors are some of my favorite to transport me out of the kitchen. It’s no secret that I love a coconut curry sauce – this thick and creamy, flavorful spiced broth for the meatballs is out of this world. I’d be lying if I told you I didn’t also drag fresh, fluffy sourdough bread through the sauce. 

But that’s neither here nor there. 

ground pork with garlic, ginger and scallions

Today I’ve partnered with the National Pork Board, highlighting their Pork as a Passport campaign to share this delicious meal.

Um, I don’t think it’s any secret that I loooove pork. Pretty sure the base of this blog was built on pork, right? Those were the days. 

browned pork meatballs

Growing up, my mom made pork chops practically once a week. They were one of my favorite meals that she made (I shared them here!) and it was easily the best dinner of the week. Since then, pork has always been a staple for us. Did you know that pork is the number one consumed protein globally? I had no idea, but I’m very excited to be in on that trend. We all know I’m often late to the game.

This time, I’m early! And since it’s the number one protein, it really allows you to explore different flavors and cultures when it comes to cooking!

coconut curry pork meatballs

I love that there are so many different cuts of pork and even more so – a variety of ways to prepare pork. It’s basically an experience that brings people together in the kitchen. Pork is so versatile too. I’ve used an array of flavors here on the blog in my past pork recipes, but adding in a coconut curry twist may be my favorite one yet. Yessss, I know, it just seems that EVERYTHING is my favorite (but really, it is).

These are no different.

coconut curry pork meatballs

The meatballs are flavored with garlic and ginger and green onions. The sauce is made with red curry paste and canned coconut milk, plus a heavy-handed squeeze of lime. It’s seriously the perfect combination. 

coconut curry pork meatballs with coconut rice

Meatballs have definitely been a thing for us this year – I’ve shared a ton on the blog and you have loved them too. They are just so easy, feed many, and you can have fab leftovers. You can also use the meatballs in different ways – like sandwiches or over rice or pasta. Really, the options are endless. 

So hello, dinner tonight! 

coconut curry pork meatballs

Coconut Curry Pork Meatballs

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Coconut Curry Pork Meatballs

These pork meatballs and browned and served over jasmine rice with an incredible coconut curry sauce. Irresistible.
Course Main Course
Cuisine American
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

meatballs

  • 1 1/2 pounds ground pork
  • 1 large egg
  • cup seasoned panko breadcrumbs
  • ¼ cup chopped cilantro
  • 3 garlic cloves, minced
  • 2 green onions, thinly sliced
  • 1 tablespoon fresh minced ginger
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper

sauce

  • 1 shallot, thinly sliced
  • 2 garlic cloves, minced
  • 1 red bell pepper, thinly sliced
  • 3 tablespoons red curry paste
  • 2 14 ounce cans full-fat coconut milk
  • 2 tablespoons freshly squeezed lime juice
  • ¼ cup fresh cilantro, for topping
  • 2 sliced green onions, for topping
  • 2 cups cooked jasmine rice, for serving

Instructions

  • Place the pork in a large bowl. Add in the egg, breadcrumbs, cilantro, onions, ginger, salt and pepper. Mix until just combined - do not overmix!
  • Heat the oil in a large skillet or saucepan over medium heat. Once the oil is hot, add the meatballs in a single layer. You may need to do this in batches! Brown the meatballs on all sides, cooking about 10 to 12 minutes total. Remove the meatballs with a slotted spoon and place them on a paper towel. Pour out any grease in the skillet except for 1 tablespoon.
  • With the skillet over medium-low heat, stir in the shallot and garlic with a pinch of pepper. Cook until softened, about 2 minutes. Stir in the bell pepper. Stir in the curry paste and let it cook for for 2 minutes. Pour in the coconut milk and stir. Add in the lime juice.
  • Place the meatballs back in the skillet. Bring the sauce to a boil, then reduce it to a simmer. Simmer, uncovered, for 10 minutes. You want the internal temperature of the pork to read 160 degrees before serving.
  • Sprinkle the green onions and cilantro on top. Serve over jasmine rice.

coconut curry pork meatballs

The post Coconut Curry Pork Meatballs. appeared first on How Sweet Eats.

Coconut Shrimp Curry

This easy shrimp curry tastes better than a restaurant in under 30 minutes! It’s a Thai red curry flavored with coconut milk and curry paste. This one left us speechless. Really! Because this shrimp curry tastes better than a restaurant, but it’s a quick and easy dinner you can make at home. There is so much flavor going on here: rich coconut milk, aromatic curry paste, tangy lime and peppery basil surrounding tender, juicy shrimp. Serve it over jasmine rice and your friends and family will be singing your praises. This one is a keeper and even better: it’s a healthy dinner in less than 30 minutes. There are a few secrets to making this Thai red curry: here’s what to do! Keys to making shrimp curry It’s so easy to make a shrimp curry! To make it taste like a Thai red curry you’d get at a restaurant, here are some tips on the most important ingredients in this easy dinner recipe: Thai red curry paste: It’s a paste made of chiles and aromatics like garlic, ginger, and lemongrass and absolutely essential to the flavor! It’s not too spicy and only adds a gentle heat. See below for more. […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy shrimp curry tastes better than a restaurant in under 30 minutes! It’s a Thai red curry flavored with coconut milk and curry paste.

Shrimp curry

This one left us speechless. Really! Because this shrimp curry tastes better than a restaurant, but it’s a quick and easy dinner you can make at home. There is so much flavor going on here: rich coconut milk, aromatic curry paste, tangy lime and peppery basil surrounding tender, juicy shrimp. Serve it over jasmine rice and your friends and family will be singing your praises. This one is a keeper and even better: it’s a healthy dinner in less than 30 minutes. There are a few secrets to making this Thai red curry: here’s what to do!

Keys to making shrimp curry

It’s so easy to make a shrimp curry! To make it taste like a Thai red curry you’d get at a restaurant, here are some tips on the most important ingredients in this easy dinner recipe:

  • Thai red curry paste: It’s a paste made of chiles and aromatics like garlic, ginger, and lemongrass and absolutely essential to the flavor! It’s not too spicy and only adds a gentle heat. See below for more.
  • Large shrimp: Using shell on shrimp is nice because they come out even more flavorful and juicier; or use tail on shrimp if desired.
  • Full fat coconut milk: Use only full fat coconut milk here: it’s gets that essential creaminess to the broth.
  • Fish sauce: It might sound odd if you’ve never cooked Southeast Asian style cuisine, but it’s absolutely essential to adding that authentic flavor in Thai and Cambodian food.
  • Basil or Thai basil: If you can find it, Thai basil is most authentic and has a subtle licorice flavor. If not, whatever fresh basil you can find works!
Shrimp curry

What is Thai red curry?

Alex and I spent time in Cambodia together years ago, and the flavors of this shrimp curry instantly brought us back to Southeast Asia! Cambodian cuisine features curries very similar to Thai red curry.

What is it? Thai red curry is a Thai dish with a sauce made with red curry paste and coconut milk. It can be made with different proteins like chicken, beef, shrimp, or tofu. Then what’s red curry paste? If it’s not part of your cooking repertoire, you’ve got to add it: stat.

Thai red curry with shrimp

The secret: red curry paste

Red curry paste is a jarred paste that makes it easy to make a Thai red curry. It has all the flavors you’d find in the broth, without needing to buy them separately: chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. Alex and I use it in all sorts of dishes and it has the best flavor. We highly recommend adding it to your fridge! A few notes on red curry paste:

Do I really need fish sauce?

To many home cooks in North America, fish sauce might sound odd or scary. But here’s the thing: it’s the secret to many Southeast Asian recipes! When Alex and I visited Cambodia, they put fish sauce in just about everything. Why? It adds an incredible depth and savory umami flavor to everything from broths and salads.

Fish sauce is made from fermented fish. Yep, not the biggest selling point! But you can think of it more like a Southeast Asian-style soy sauce. When you add it to the broth in this shrimp curry, it adds a noticeable authentic Thai flavor. Don’t leave it out!

Shrimp curry

Use shell on shrimp for big flavor.

The best shrimp for shrimp curry is shell on or tail on shrimp: mostly because it looks the prettiest! Shell on shrimp has the best flavor: both because it gets the juiciest when cooked in the shell, and because the shell adds a little flavor to the broth. But if the thought of peeling shrimp isn’t desirable (we get it!), tail on shrimp is great too. (Want more shrimp recipes? Here are 10 Healthy Shrimp Recipes.)

Best rice for shrimp curry? Jasmine.

The perfect pair for this shrimp curry is rice: but not just any rice. Jasmine rice! Jasmine rice is also called Thai fragrant rice: because of its beautiful popcorn-like nutty flavor. When Alex and I used it for this shrimp curry, it was the finishing touch that transported us back to Southeast Asia. Try our jasmine rice recipes: How to Cook Jasmine Rice and Instant Pot Jasmine Rice.

If you can’t find jasmine rice, basmati rice works too! Or any type of medium or long grain rice. You can use brown rice too (it has more nutrients), but here we wanted to be ultra-authentic and served it with sticky white rice.

Thai Shrimp Curry

More curry recipes

Love curry? We do too. Once you’ve made this shrimp curry, here are a few more to try! There are lots of types of curry from all over the world: most of the recipes on this site are Indian or Thai-style curries:

  • Easy Chickpea Curry One of our top recipes, this 20-minute chickpea curry is Indian style (made with curry powder, not paste).
  • Vegetable Curry This vegetable curry is the best way to eat your veggies! Cauliflower, bell pepper and chickpeas swim in a flavor-packed broth.
  • Coconut Lentil Curry This fast and easy dinner idea that’s healthy and full of flavor. It has similar flavors to this shrimp curry!

This shrimp curry recipe is…

Pescatarian, gluten-free and dairy-free.

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Shrimp curry

Coconut Shrimp Curry


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This easy shrimp curry tastes better than a restaurant in under 30 minutes! It’s a Thai red curry flavored with coconut milk and curry paste.


Ingredients

  • Jasmine rice (or basmati rice), for serving
  • 1 yellow onion
  • 2 garlic cloves
  • 1 red bell pepper
  • 2 tablespoons olive oil or coconut oil
  • 3 tablespoons Thai red curry paste
  • 15-ounce can full fat coconut milk
  • 1 teaspoon fish sauce
  • 1/4 teaspoon ground turmeric
  • Zest of 1 lime (plus lime wedges to garnish)
  • 1/2 cup water
  • 1 teaspoon kosher salt
  • 1 pound large shrimp, shell on or tail on (wild caught if possible)
  • 5 leaves fresh basil or Thai basil, plus more for garnish

Instructions

  1. Start the jasmine rice (or basmati rice).
  2. Mince the onion. Mince the garlic. Cut the pepper into thin strips.
  3. In a large skillet, pot or Dutch oven, heat the oil over medium heat. Add the onion and saute for 5 minutes, until translucent. Add the garlic & red pepper and saute for 1 minute. Stir in the curry paste and saute for 1 minute.
  4. Add coconut milk, fish sauce, turmeric, lime zest, water, and kosher salt and bring to a simmer. Once simmering, add the shrimp and cook about 4 to 5 minutes until the shrimp is tender and opaque, depending on the size of the shrimp. Stir in 5 large leaves basil.
  5. To serve, spoon the shrimp and sauce over rice. Garnish with additional chopped basil and lime wedges.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Thai

Keywords: Shrimp curry, Thai red curry, Thai shrimp curry, Coconut curry

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

20 Minute Basil Chickpea Curry.

This will be your new easy dinner obsession: hello basil chickpea curry! It’s warming, comforting, so ridiculously easy, super flavorful and comes together very fast. Like 20 minutes fast. Seriously! Because we all need a meal like that right now. Years ago (like seven years ago! yikes! how?), I first shared this chickpea curry recipe […]

The post 20 Minute Basil Chickpea Curry. appeared first on How Sweet Eats.

This will be your new easy dinner obsession: hello basil chickpea curry!

This basil chickpea coconut curry comes together in 20 minutes! Serve with jasmine rice or your favorite naan, or both! So easy and flavorful.

It’s warming, comforting, so ridiculously easy, super flavorful and comes together very fast.

Like 20 minutes fast. Seriously! Because we all need a meal like that right now.

curry powder

Years ago (like seven years ago! yikes! how?), I first shared this chickpea curry recipe and it has remained a favorite staple ever since. You guys love it. I love it.

It’s super easy. It’s so flavorful. 

You can make it in a few minutes! I love that. And now it sounds just like the recipe here too. 

I’ve put many twists on that recipe over the years in my own kitchen, adding whatever I have on hand in the kitchen. Seasonal produce, chicken or shrimp, different herbs, even other beans. 

This basil chickpea coconut curry comes together in 20 minutes! Serve with jasmine rice or your favorite naan, or both! So easy and flavorful.

One combo that I just can never get enough of is basil + coconut curry. I usually love it with chicken, so I knew it would be fantastic with chickpeas!

The best part about it is that it’s the ultimate pantry meal. Oh yeah. We have:

Dried basil.

Curry powder.

Beans.

Coconut milk.

Rice, if you want it. 

And then of course a few other delicious things, like garlic and ginger and lime.

fresh basil

I mean, it is super easy and ridiculously flavorful.

And! It comes together SO fast. The curry alone will be done in 15 or 20 minutes. 

This basil chickpea coconut curry comes together in 20 minutes! Serve with jasmine rice or your favorite naan, or both! So easy and flavorful.

First, you sauté an onion and bell pepper with some garlic and ginger. Then, stir in the basil and curry powder. Next, the chickpeas and coconut milk. Finally, spritz in some lime and you’re in flavor town. You’ve arrived.

I can’t even take it! 

This basil chickpea coconut curry comes together in 20 minutes! Serve with jasmine rice or your favorite naan, or both! So easy and flavorful.

I love to add lots of fresh basil too. 

If you don’t have it on hand right now, don’t sweat! In this quarantined state we gotta make do with what’s in our kitchen. If you’re able to grab some or grow some, go for it.

If you really love basil but you’re not able to get it right now, you can add more dried basil to the mix. And if you want more greens, you can toss in spinach or kale. Or even asparagus or green beans.

Oh yeah – and if you want to make this once we’re out of quarantine, it’s a fresh, springy almost-summery twist on a classic comforting dish. Definitely works in this season, regardless of what’s going on outside.

This basil chickpea coconut curry comes together in 20 minutes! Serve with jasmine rice or your favorite naan, or both! So easy and flavorful.

Of course, while the curry comes together in 20 minutes, you may need to add a few extra minutes for whatever you serve it with. 

Like rice. Or even potatoes. Or this amazing garlic butter naan (I’ll share the recipe tomorrow, in the meantime, here’s my recipe from 2011) that you can dip in the sauce over and over again. Whatever it is, prep it at the beginning so it can cook while you make the curry.

This basil chickpea coconut curry comes together in 20 minutes! Serve with jasmine rice or your favorite naan, or both! So easy and flavorful.

Make it your own. Add one can of chickpeas for a more soup-like curry. Use two cans for a heartier curry. Add chicken or shrimp, more vegetables that are about to go in the crisper drawer, frozen vegetables like peas or green beans or corn.

Serve it over another grain or even rice noodles. Whatever you like!

This basil chickpea coconut curry comes together in 20 minutes! Serve with jasmine rice or your favorite naan, or both! So easy and flavorful.

Just going to live on this for the next few weeks.

This basil chickpea coconut curry comes together in 20 minutes! Serve with jasmine rice or your favorite naan, or both! So easy and flavorful.

20 Minute Basil Chickpea Curry

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Basil Chickpea Curry

This basil chickpea coconut curry comes together in 20 minutes! Serve with jasmine rice or your favorite naan, or both! So easy and flavorful.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 1 bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh ginger
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ tablespoons dried basil
  • 1 tablespoon curry powder, or more, if you love it!
  • 1 to 2 14 ounce cans chickpeas, drained and rinsed
  • 1 14 ounce can full-fat coconut milk
  • 2 tablespoons freshly squeezed lime juice
  • rice, for serving
  • naan, for serving

Instructions

  • Note: if you want to serve rice with the curry and need to make it, prepare that first so it can cook while you make the curry!
  • Heat a large skillet over medium heat and add the olive oil. Once it’s hot, add in the onion, peppers, garlic and ginger with a pinch of salt and pepper. Cook until the onions soften, about 5 minutes.
  • Stir in the basil and curry powder. Cook for 2 minutes. Stir in the chickpeas. Stir in the coconut milk and lime juice. Stir and bring the mixture to a simmer. Simmer for 5 minutes. Taste and season with more salt, pepper or lime juice if necessary.
  • Serve with your favorite rice, naan or just in the bowl by itself!

This basil chickpea coconut curry comes together in 20 minutes! Serve with jasmine rice or your favorite naan, or both! So easy and flavorful.

Most comforting dish ever.

The post 20 Minute Basil Chickpea Curry. appeared first on How Sweet Eats.

Garlic Naan Bread

This fast and easy homemade garlic naan is brushed with garlic butter and perfectly chewy! It’s such a treat, you’ll never go back to storebought. What’s better alongside a steaming bowl of curry than warm garlic naan? This Indian skillet flatbread is always a crowd pleaser: it’s soft, supple, warm and garlic-scented. There’s not much better to sop up savory broth! There are all sorts of creative ways to turn naan into dinner too: like naan pizza! It’s easy to find this famous bread at the store, but the very best way to eat it: homemade, right off the skillet. Here’s our very best naan recipe: it’s chewy, full of flavor, and quicker than most recipes. Here are all our secrets! Why make this garlic naan? With loads of naan bread recipes out there, why make this specific garlic naan? Here’s what makes it stand out from the rest: It’s a fast naan recipe. Homemade bread takes time to rise, or proof. The proof time for most naan recipes is 1 to 2 hours. The proof time for this recipe? Just 30 minutes! The flavor and texture are incredible. This naan bread is perfectly soft and fluffy, just the right […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This fast and easy homemade garlic naan is brushed with garlic butter and perfectly chewy! It’s such a treat, you’ll never go back to storebought.

Garlic naan

What’s better alongside a steaming bowl of curry than warm garlic naan? This Indian skillet flatbread is always a crowd pleaser: it’s soft, supple, warm and garlic-scented. There’s not much better to sop up savory broth! There are all sorts of creative ways to turn naan into dinner too: like naan pizza! It’s easy to find this famous bread at the store, but the very best way to eat it: homemade, right off the skillet. Here’s our very best naan recipe: it’s chewy, full of flavor, and quicker than most recipes. Here are all our secrets!

Why make this garlic naan?

With loads of naan bread recipes out there, why make this specific garlic naan? Here’s what makes it stand out from the rest:

  • It’s a fast naan recipe. Homemade bread takes time to rise, or proof. The proof time for most naan recipes is 1 to 2 hours. The proof time for this recipe? Just 30 minutes!
  • The flavor and texture are incredible. This naan bread is perfectly soft and fluffy, just the right amount of salt and has the very best garlicky flavor. Really! You’ll have to try it for yourself.
Easy naan recipe

Fastest way to make naan: with no yeast!

There are two basic ways to make a naan dough: with yeast and with baking powder. Most traditional Indian naan recipes use yeast as the leavener: it’s what makes the bread rise. Yeasted breads require longer proofing times. What’s proofing? Proofing is when you let bread dough rest after you’ve added yeast so that it rises. A yeasted naan recipe requires 1 to 2 hours of proofing time, depending on the recipe.

Some more modern takes on naan bread use baking powder as the leavener instead of yeast (for example, the naan recipe in Indian chef Vivek Singh’s book Curry). Baking powder cuts down the proofing time to just 30 minutes. The texture is slightly more biscuit-y than bread-y, but to us this trade-off was absolutely worth it!

Use a cast iron skillet (if you have it!)

The best way to cook garlic naan? Use a cast iron skillet if you have it! Why? A cast iron skillet gets blazing hot. Just like pizza, you want to use as high heat as possible when cooking naan. It’s what makes the classic blackened marks on the dough. If you don’t have cast iron skillet: never fear! You can use any large skillet or griddle: the blackened marks will just be more subtle.

Tip: Whatever skillet you use, heat it until it’s very hot before you add the first piece of dough. If you add the dough before its roaring hot, it won’t cook correctly.

Garlic naan

Making naan is easiest with a buddy!

Alex and I have honed our expertise in homemade bread recipes over the past few years. Our sourdough bread is the most popular and has been made by people around the world. (See below for more of our favorite breads.) Here are a few tips we recommend for making this easy homemade naan bread:

  • Make sure you have time. This garlic naan recipe takes about 1 hour from start to finish. The hands on portion is about 20 to 30 minutes. We’d recommend making this for entertaining or a dinner party, or an activity on a weekend afternoon or a day off.
  • Find a buddy! You can make this recipe by yourself. BUT, it’s even more fun with a spouse, partner or friend. It’s nice to have one person roll out the naan and one person cook it. Plus, cooking together is always better!
Vegetable curry

Recipes to eat with garlic naan

There are lots of ways to eat this garlic naan bread! It’s most natural with curry, but we have several naan pizza recipes as well. Here are our favorites in both categories:

This garlic naan recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, see the substitutions listed in the recipe.

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Garlic naan

Garlic Naan (Fast & Easy!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 6

Description

This fast and easy homemade garlic naan is brushed with garlic butter and perfectly chewy! It’s such a treat, you’ll never go back to storebought. (Vegan substitutions listed, or go to Vegan Naan.)


Ingredients

  • 2 1/2 cups (312 grams) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt (1 1/2 teaspoons, for vegan)
  • 2 tablespoons olive oil
  • 3/4 cup 2% milk (water, for vegan)
  • 3 tablespoons Greek yogurt (coconut cream, for vegan)
  • 2 tablespoons salted butter (coconut oil, for vegan)
  • 1 garlic clove
  • Chopped fresh cilantro, for serving

Instructions

  1. In a large bowl, stir together the all purpose flour, baking powder, baking soda and kosher salt. Add the olive oil, milk, and Greek yogurt and stir until dough comes together. If it is dry, add a bit more milk; if it is very sticky, add a sprinkle more flour. Knead for about 30 seconds to a minute until all the flour is incorporated and a dough ball forms.
  2. Transfer the dough to a lightly oiled bowl. Rest for 30 minutes at room temperature covered with a towel.
  3. Once the dough has rested, flatten it into a disc. Then cut it into 6 equal pieces. On a clean, lightly floured countertop, roll each dough into a thin teardrop shape, about 1/8 inch thick.
  4. Meanwhile, grate the garlic. In a small saucepan, heat the butter and the garlic over medium low heat. Cook for 1 to 2 minutes until the garlic fragrant is just starting to turn yellow (but not brown), then immediately remove from the heat.
  5. Heat a cast iron skillet*, griddle or large skillet over very high heat until it’s blazing hot (make sure it’s as hot as possible, or the first piece won’t cook correctly). Add one of the pieces of dough and cook until the top has bubbles and the bottom is golden and very dark brown in spots (about 1 minute), then turn and cook another 30 seconds to 1 minute on the other side. Brush the naan with a bit of the garlic butter on both sides. Wrap it with a clean towel. Repeat with the remaining 5 naan, adding each to the towel afterwards (this will steam them and keep them warm and supple).
  6. Serve immediately with chopped cilantro. To store, place fully cooled naan in an airtight plastic bag and keep at room temperature for up to 3 days, or freeze for up to 2 months. Reheat refrigerated or frozen naan by wrapping in aluminum foil and baking in a 350°F oven for 15 minutes.

Notes

*A cast iron skillet is the best option, since it gives the signature blackened spots. A skillet works too, but won’t get as blackened.

  • Category: Bread
  • Method: Stovetop
  • Cuisine: Indian

Keywords: Garlic naan, Naan recipe, Homemade naan, Naan bread

More homemade bread recipes

If you love to make bread, we’ve got lots of resources for you! Here are our favorite bread recipes:

  • Best Sourdough Bread Easy to follow instructions, a printable checklist, and a step-by-step video help you master that tangy flavor, chewy crust, and perfect texture. (Or try the Vegan Bread version.)
  • Easy Homemade Bread This homemade bread is easy to make and very versatile: it works for sandwiches, toast, and more.
  • Artisan Dutch Oven Bread Here’s an easy Dutch oven bread with a crispy crust and tender inside.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Vegetable Curry

This easy vegetable curry is the best way to eat your veggies! Cauliflower, bell pepper and chickpeas swim in a flavor-packed broth. A vegetable curry is one of the best ways to make eating your veggies taste incredible. Alex and I adore eating curry for dinner, and guess what? It’s the best way to get loads of nutrients without even noticing. This vegetable curry is so good, you’ll be shoveling it down by the spoonful. It’s full of big flavor and all the best veggies you can eat, like cauliflower, carrots, bell peppers, and chickpeas. It features crisp tender veggies in a seriously flavorful broth. Serve with naan bread or rice and it’s one of the most satisfying plant-based dinners around. What’s a curry, anyway? Curry is a very loose term. Per Bon Appetit, in many countries it was a word used by colonizers to simplify what they saw as foreign cuisines. Today, curry is usually a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. Many times the spice curry powder is included in the sauce, or sometimes curry paste. The dish is made in many countries, including India, Thailand, Cambodia, […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy vegetable curry is the best way to eat your veggies! Cauliflower, bell pepper and chickpeas swim in a flavor-packed broth.

Vegetable curry

A vegetable curry is one of the best ways to make eating your veggies taste incredible. Alex and I adore eating curry for dinner, and guess what? It’s the best way to get loads of nutrients without even noticing. This vegetable curry is so good, you’ll be shoveling it down by the spoonful. It’s full of big flavor and all the best veggies you can eat, like cauliflower, carrots, bell peppers, and chickpeas. It features crisp tender veggies in a seriously flavorful broth. Serve with naan bread or rice and it’s one of the most satisfying plant-based dinners around.

What’s a curry, anyway?

Curry is a very loose term. Per Bon Appetit, in many countries it was a word used by colonizers to simplify what they saw as foreign cuisines. Today, curry is usually a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. Many times the spice curry powder is included in the sauce, or sometimes curry paste. The dish is made in many countries, including India, Thailand, Cambodia, Malaysia, Indonesia, and England.

Ingredients in this vegetable curry

Knowing curry has a loose definition, Alex and I designed this vegetable curry to include a sauce with curry powder and feature a variety of healthy vegetables. This curry features crisp tender veggies and a flavorful broth. It’s important to note that it’s not as thick of a sauce as with a tomato or coconut milk-based curry, like our cauliflower curry or chickpea curry.

Here’s what’s in this vegetable curry:

Vegetable curry

What to serve with curry? Rice, naan, and more.

What to serve with this vegetable curry? There are a few options, depending on how much time you have. Alex and I created a new homemade naan recipe especially to go with this curry, which we’d reserve for dinner parties or weekend dinners. But it’s fun to make an oh so tasty! Here are our recommendations for serving this veggie curry:

  • Naan bread: Store-bought naan bread is a great quick side dish for this vegetable curry. Or, use our *new* Garlic Naan.
  • Rice: Start a pot of rice before you even begin prep, and let it cook while you make the curry. Brown generally takes about 30 minutes with our quick method (below), and white takes about 15 minutes. Here are several methods for doing it:
  • Quinoa: We’ve eaten it with quinoa and while not authentic, it tastes good and is very filling! Try our Basic Quinoa or Instant Pot Quinoa.
Garlic naan
This homemade garlic naan is delicious when you have time: it’s perfect for dinner parties!

Is this curry spicy?

Well, yes and no! The heat level in this vegetable curry is directly related to the curry powder that you use. Here’s the thing: some curry powders are spicy, some are mild. It really depends on the brand! And there’s no way to know based on the label. So, you’ll have to do some trial and error to find the curry powder brand you like with a heat level that works for you and your fellow eaters.

Make ahead and storage info

Can you make this vegetable curry ahead? Yes! To meal prep, you can easily make it 1 day in advance and refrigerate until serving. Then just reheat it gently in a skillet, being sure not to overheat it so that the sauce doesn’t evaporate. Leftovers stay good for about 3 days in the refrigerator.

You also can make rice in advance if you’re serving with rice! To reheat the rice, place it in a pan on the stovetop and add a splash of water. Heat gently for a few minutes until the water evaporates and the rice is warmed through.

Vegetable curry

More vegetable curry recipes

We have a few other flavorful curry recipes that have become fan favorites! So if you’re looking for another type of curry, here are a few you might like (all of them are plant-based / vegan recipes):

  • Easy Chickpea Curry This chickpea curry is the ultimate healthy and easy weeknight dinner! It’s vegan, full of flavor, and done in 20 minutes!
  • Quick Coconut Lentil Curry Here’s a lentil based curry that’s flavored with coconut and curry paste. A fast and easy dinner idea perfect for weeknights!
  • Coconut Cauliflower Curry Everybody loves this one! It’s an easy dinner recipe is warm-spiced, nutrient packed, and ready in just over 30 minutes.

Is this an authentic Indian curry?

Is this vegetable curry authentic? As we mentioned above, curry is a loose definition and there are many varieties. While this isn’t a 100% authentic Indian curry, it uses the flavors of Indian cuisine to make a fast weeknight dinner. For an authentic Indian dinner recipe from an Indian chef, head to our Masoor Dal (Indian Red Lentils). Another great resource for authentic Indian recipes is chef and author Madhur Jaffrey.

This vegetable curry recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Vegetable curry

Easy Vegetable Curry


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4

Description

This easy vegetable curry is the best way to eat your veggies! Cauliflower, bell pepper and chickpeas swim in a flavor-packed broth.

Note: This curry features crisp tender veggies and a sauce that is broth-like. It’s not as thick of a sauce as with a tomato or coconut milk-based curry like our cauliflower curry or chickpea curry


Ingredients

  • 4 garlic cloves
  • 2 teaspoons ginger, grated
  • 1 small yellow onion
  • 1 large carrot
  • 1 red bell pepper
  • 1 small cauliflower
  • 2 cups chopped broccoli or broccolini
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, divided
  • 2 cups vegetable broth
  • 1 tablespoon curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon coriander (optional)
  • 2 tablespoons peanut butter
  • 1/2 cup frozen peas
  • 15-ounce can chickpeas
  • Torn cilantro or roasted salted cashews, for garnish
  • Serve with: white rice, brown rice, quinoa, or naan bread

Instructions

  1. Mince the garlic and grate the ginger; place them in a small bowl and set them aside.
  2. Dice the onion into bite-sized pieces. Peel the carrot and thinly slice it. Cut the pepper into large squares.  Chop the cauliflower into bite-sized florets. Cut the broccoli into florets.
  3. Add the olive oil to a large skillet and heat it to medium high. Add the vegetables to the skillet with 1/2 teaspoon kosher salt and cook for 8 minutes, stirring occasionally, until fork tender and lightly browned. Once tender, add the garlic and ginger and cook for 1 minute.
  4. Stir in the vegetable broth, curry powder, cumin, turmeric, coriander (optional), 1/2 teaspoon kosher salt, peanut butter, peas and chickpeas. Simmer for 5 to 10 minutes until the sauce is thickened just slightly. (The sauce with be brothy, not thick.) Taste and add additional salt as necessary (we added several more pinches). Spoon the veggies over rice or quinoa, along with a few spoonfuls of broth. Serve with naan bread on the side, if desired.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian

Keywords: Vegetable Curry

More healthy dinner ideas

This vegetable curry is a healthy plant-based dinner recipe that features tons of nutrient-rich vegetables. Here are a few more healthy dinner ideas that are also vegan and plant-based:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Curried Tomato Tortellini Soup with Brown Butter Garlic Toast.

Curried tomato tortellini soup coming right up! I love a little bit of alliteration for dinner, after all.  Okay, just when I thought I had my ONE AND ONLY tomato soup recipe, I now have another one. But this one is different. This isn’t a soup you’d make to eat with grilled cheese. I mean, […]

The post Curried Tomato Tortellini Soup with Brown Butter Garlic Toast. appeared first on How Sweet Eats.

Curried tomato tortellini soup coming right up!

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

I love a little bit of alliteration for dinner, after all. 

cheese tortellini

Okay, just when I thought I had my ONE AND ONLY tomato soup recipe, I now have another one.

But this one is different. This isn’t a soup you’d make to eat with grilled cheese. I mean, okay, I guess you COULD. But it would be… grilled cheese against pasta and I just don’t know. 

This is a soup you make to toss cheese tortellini in. And then go.to.town. With some dips of brown butter garlic bread.

Is there too much going on right here? Nooooo.

You are going to love it. 

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

p.s. The toasted garlic tomato bisque in The Pretty Dish is also an incredible tomato soup. I’ve gone from never eating tomato soup in a can to making multiple versions of it and have a hard time deciding which one I want! 

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

In case you’re new here, we never ate tomato soup (not even with grilled cheese!) when I was growing up because my mom has a mental block against it. That mental block came from HER mom using a can of campbell’s tomato soup as … (I don’t even want to tell you this)… spaghetti sauce.

Yes. Mother Lovett used to dump a can of tomato soup on top of spaghetti and call it italian night when my mom wa a kid. 

Now I’m sure you understand when I say I really have zero italian blood in me. 

That’s crazy!!

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

Anyhoo, my mom was so scarred that we never ate it (not even once) when I was growing up. But for what it’s worth, I have always demanded that I dip my grilled cheese in ketchup.

And I’m not a ketchup person. 

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

The soup is actually simple but just has so much flavor. Red curry paste, tomato paste, coconut milk (!!!) – lots of things I love that create this delicious, silky taste bomb in your mouth. 

And thanks to the tortellini, it’s ridiculously filling. 

I also just realized that there is no cheese or milk in this soup, so my dairy free friends – rejoice! 

Hello dinner tonight.

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

Curried Tomato Tortellini Soup

Curried Tomato Tortellini Soup

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

  • 2 tablespoons unsalted butter
  • 2 shallots, (diced)
  • 3 garlic cloves, (minced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon dried basil
  • 2 tablespoons red curry paste
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon tomato paste
  • 4 cups chicken stock or veggie stock
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14 ounce) can coconut milk (full fat or light is fine)
  • 2 cups uncooked cheese tortellini
  • fresh basil for topping

brown butter garlic toasts

  • 3 tablespoons unsalted butter
  • 1 garlic clove
  • 4 slices sourdough bread
  • pinch of salt
  1. Heat a large pot over medium-low heat and add the butter. Add in the shallots, garlic, salt, pepper, and basil. Stir to combine. Cook for 5 to 6 minutes, until the shallots soften.
  2. Stir in the curry paste, brown sugar and tomato paste. Cook for 5 more minutes, stirring often, until the tomato and curry pastes are a deeper color.
  3. Stir in the stock and tomatoes, making sure to scrap the bottom of the bowl. Stir in the coconut milk until combined. Bring the mixture to a boil, then reduce it to a simmer. Add the tortellini right before serving and cook until tender, about 5 minutes.
  4. Serve the soup immediately with fresh basil for garnish and the brown butter garlic toasts.

brown butter garlic toasts

  1. Heat a skillet over medium heat and add the butter. Cook, whisking constantly, until it bubbles and brown bits appear in the bottom of the pan. The minute the brown bits appear, remove the pan from the heat and stir in the garlic.
  2. Preheat the broiler in your oven (if you don’t like the broiler, preheat to 425 degrees F) and place a rack in the upper quarter of your oven. I don’t like to place it directly beneath the broiler – I do it about 1 or 2 racks down to prevent that major burning. This also helps since we’re using garlic and brown butter – we don’t want either to burn more!
  3. Brush the bread slices with the garlic brown butter and place them on a baking sheet. Broil for 2 to 3 minutes (or bake for 10 to 12) until they are golden and crunchy. Remove and serve with the tomato soup.

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

Can totally taste it.

The post Curried Tomato Tortellini Soup with Brown Butter Garlic Toast. appeared first on How Sweet Eats.

Creamy Roasted Carrot Soup

Like carrots? You’re going to love this carrot soup recipe. It’s luxuriously creamy and full of incredible roasted carrot flavor. This classic carrot soup is a wonderful…

The post Creamy Roasted Carrot Soup appeared first on Cookie and Kate.

best carrot soup recipe

Like carrots? You’re going to love this carrot soup recipe. It’s luxuriously creamy and full of incredible roasted carrot flavor.

This classic carrot soup is a wonderful soup to serve with your favorite winter salads, sandwiches, and even holiday entrées. Since carrots go well with so many other flavors, it’s a versatile soup to keep in your repertoire.

You might be pleasantly surprised to learn that this creamy soup is actually made without cream. It’s a light and healthy soup, not to mention budget-friendly, too.

peeled fresh carrots

I tried making the soup with sautéed carrots instead of roasted, but roasted carrots give this soup magical powers. If you’re a fan of my butternut squash soup or cauliflower soup, the method for this recipe will be familiar already.

Since I can’t help but play around with flavors, I came up with three fun and simple variations—carrot ginger soup, curried carrot soup, and Thai curried carrot soup with lime. You’ll find details in the recipe notes. It’s about time this food blog had a proper carrot soup recipe, and it’s really four in one!

Continue to the recipe...

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Roasted Cauliflower (Four Ways!)

Have you tried roasted cauliflower? I don’t get very excited about raw cauliflower. Roasted cauliflower, though—I can eat it straight off the pan like French fries. Raw…

The post Roasted Cauliflower (Four Ways!) appeared first on Cookie and Kate.

best roasted cauliflower recipe

Have you tried roasted cauliflower? I don’t get very excited about raw cauliflower. Roasted cauliflower, though—I can eat it straight off the pan like French fries.

Raw cauliflower transforms into golden, caramelized deliciousness in the oven. If you roast it with just olive oil, salt and pepper, it’s a tasty snack. This roasted cauliflower recipe is the perfect simple side dish for your fall and winter meals.

raw cauliflower (whole and quartered)

You can also use basic roasted cauliflower to add bulk and tasty roasted flavor to other veggie dishes, like my lentil tacos and farro salad. It’s neutral enough that it doesn’t overwhelm other flavors, so it goes well with a variety of cuisines.

As much as I love basic roasted cauliflower, it’s the perfect vehicle for creative flavorings. I came up with three fun flavor combinations this week inspired by Italian, Mexican and Indian cuisines. I can’t decide which one I love best! In the recipe below, you’ll find options for plain roasted cauliflower plus my simple variations.

Continue to the recipe...

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