Savor the Moment With Soup
This soup is so comforting you’re not sure if you ant to eat it or take a nap in it. This garden curry is Thai inspired mingled with an Italian afterthought.
Time stops for nothing other than mama’s home cookin’. Many of those cherished memories you can recall in an instant from childhood were likely attached to a bowl of soup just like this one!
Grow Your Garden Curry-Then Toss it in a Pot
It’s about that time of year for blisters on your hands and mud trailing in the walkway from countless hours of playing in the dirt.
Gardening. Curing hunger, heartaches and hangovers alike for thousands of years. I’d like to introduce you to the soup that combines countless hours of work into one giant pot.
A diet rich in fresh fruits an vegetables has been demonstrated to reduce risks of chronic diseases such as cancer, diabetes, and heart disease (3).
IWhat are the Different Types of Curry?
The rebel I am loves a little curry because it’s another one of those “no rules nonsense” kind of foods. Curries are created in all corners of the world! AWESOME huh. Here are some of your few more common varieties of curry.
Thai Curries are often classified as red, green and yellow curries.
- Red Curries: include red chilies. They can also can include tomato sauce or paste.
- Yellow curries include turmeric. We are just starting to uncover some of the amazing health benefits of turmeric. Some health benefits include reduced inflammation and blood pressure.
- Green curries: include green chilis, coriander and sometimes fresh cilantro.
- Tikka Masala- a dish with chicken in a creamy sauce.
- Dhansak- sweet and sour with a kick of spice
- Korma- contains cardamom and cinnamon. Cardamom is a seed spice from the ginger family.
other popular Indian curries include saag, jalfrezi, and vindaldo to name a few. Each of these works its way up the spice scale.
So there you have it- A few ways you could even get more crazy creative in creating your perfect garden curry!
Create the perfect Spice Blend for your Garden Curry
Spices are sometimes one of those tricky ventures. Too often we get strapped down into a belief system that hinders our creativity. For example we might believe it isn’t “curry powder” or “taco seasoning” unless some food manufacturer slaps a label on it that makes it so.
This is simply not the case with most spices including curry powder. We can easily make spices such as curry powder ourselves from common household ingredients any well stocked pantry.
For this recipe I took the lazy route and just tossed in some commercial curry powder. You can too- or try out the road less traveled in spice exploration and let me know how it goes!
The most common spices that will make a great addition to your garden curry will include ingredients like:
- Chili Powder
Pull Some Root Vegetables for Your Fresh Garden Curry
The only way to truly make a soup is to pull your fixings straight outta the earth.
Here’s a list of my favorite root ingredients that could easily compliment this fabulous garden curry soup.
Is Curry Healthy For You?
Healthy is a term I believe gets tossed around in the absence of actual detailed thought far too often. When we think of “healthy” the bottom line is that all foods provide some sort of nutrition. Even if that nutrition comes in the form of mostly just adding energy (which we need!)
Many curries including this one contain coconut milk. Coconut milk is an AWESOME source of what is called medium chain triglycerides (MCT). Coconut oil is one of the few naturally occurring sources of MCTs.
Medium chain triglycerides are metabolized differently than other types of fats in the body. While research here is in its infancy, MCT can be linked to improved cognition and decreased cholesterol.
Pile on the plants included in this dish and we suddenly have oodles of micro and macronutrients to boost our immune system, reduce inflammation, and supply the dietary needs to carry out the taste of the day!
What are Your Favorite Toss Ins for A Well Wounded Garden Curry?
There are many fresh veggies that you could pluck from the ground and easily incorporate into this garden curry.
Onions anyone? Get creative with some bamboo shoots or baby corn! The Skys the limit. Don’t have a garden? Check out this vegan shopping guide to ensure you’ve got the goods you need in your kitchen every day.
The ingredients I tossed in here today just happen to be what was lingering in my kitchen. What is your favorite curry veg? Share your wisdom in the comments below!
Garden Curry and Oregano Soup
- 2-4 tbsp olive oil
- 3-4 cloves garlic minced
- 1 Tbsp marjoram
- 1 Tbsp rosemary
- 1 cup fresh parsleh
- 1 can lite coconut milk
- 1 can coconut milk
- 2 Tbsp red curry powder
- 2 whole carrots chopped
- 1 head broccoli chopped
- 4 whole red potatoes medium chopped
- ¼ cup nutritional yeast
- 1.5 cups mushrooms
- 2 cupa tofu extra firm crumbled
- 1 tbsp sriracha optional
- Mince garlic. Chop all veggies.
- Slice carrots. Chop potato into cubes, chop broccoli.
- Squeeze fluid from tofu.
- Heat oil on medium heat. Add in spices and garlic. Simmer until aromatic.
- Add tofu. Cook tofu until light brown on medium heat in oil.
- Add in parsley and coconut milk
- Add in all veggies. Simmer on low heat for 20-25 minutes depending on how tender you would like your veggies. Stir frequently.
- Remove from heat and add nutritional yeast.
- For an extra kick of spice, add sriracha if desired.