Since getting married last year I've been trying my hand at cooking. I've had some successes and I've had failures but my favorite dish to cook (I've only had 2 mistakes) is Indian inspired food. One of my best friend is Punjabi - American (PT we went to Thailand & Bangkok together remember?) and her mom makes the most dee-lish samosas and dal ever!! I've been hammering PT for the recipe for the longest, haven't got it yet. I love curry and it's become a staple in our house. I make curry atleast once a month. My favorite curry is with chicken or veggie.
Today, I wanted spice but I wanted soup.
My husband has been on a sweet potato kick and I've been using them to make fries but today I used the last two for soup.
Chickpeas, sweet potatoes, sweet peas.. that's an outrageous combo but I just had to try it. It turned out so delish!! Now here's the sad part I didn't measure ANYTHING! so if you were hoping for great details I've failed in that. But I made an awesome soup. Next time I make I'll post exact deets.
This is for sure a recipe I'll be using all Fall/Winter.
Ciao. xoxo.
Recipe:
Olive Oil
Crushed Red Pepper
Paprika
Black Pepper
Salt
Ground Cumin
Ground Ginger
Thyme Leaves
Garlic Powder
Thai Kitchen Red Curry Paste
1/4 purple onion
2 garlic cloves, chopped
1 can of sweet green peas
1 can of garbanzo beans (chickpeas)
2 medium size sweet potatoes
1 can of Coconut Milk
1 tsp of butter
1/4 Lemon Extract
- Before cooking, Peel, dice, steam the sweet potatoes, place them in a medium size bowl filled with water, cover the bowl with saran wrap, than put in the microwave for 15 mins.
- When the potatoes were done, I began by heating oil in a pot on medium, adding spices--except garlic powder & Thyme (for the spices I just sprinkled a bit, season according to your taste. I like my food flavorful)
- Next I started chopping and maybe 3 minutes after the oil had set, I began adding things to the skillet as they were chopped: onion, garlic cloves, don't forget to stir!
- Next I added the full can of coconut milk, and a teaspoon of the Thai kitchen Red Curry Paste
- STIR
- As the pot simmered, I got the sweet potatoes and blended them (water included). I dumped them into the pot
- Next I put the chickpeas in the microwave for 1 min (this is optional)
- Than I blended half the chickpeas (Sans chickpeas juice) dumping them into the pot -- note DO put the whole chickpeas into the pot as well.
- I blended half the sweet peas (sans sweet pea juice) dumping them into the pot -- note DO put the whole sweet peas into the pot as well
- STIR--- sprinkle in the garlic powder & thyme (I did at least 4 shakes for the thyme)
- After tasting I needed more salt and I added 1/2 tsp of the Thai Kitchen Red Curry Paste & lemon extract
- I let it sit for awhile and than added in 1 tsp of butter, just for a bit of richness.
Salmon:
Biscuits: 2 1/4 cups of bisquit mix, 2/3 cup of almond milk: using a regular tablespoon, drop them onto a cookie sheet --spray first with PAM.. bake for 8 mins.
Bon Appetite
Soup Recipe Inspiration:
http://www.loveveggiesandyoga.com/2012/09/sweet-potato-red-pepper-and-coconut-milk-soup.html
http://www.williams-sonoma.com/recipe/chickpea-and-sweet-potato-curry.html
http://www.familyfreshcooking.com/2010/03/31/sweet-potato-chickpea-soup/
http://low-cholesterol.food.com/recipe/moroccan-sweet-potato-and-chickpea-soup-312286
http://www.womansday.com/food-recipes/dinner-diary/sweet-potato-coconut-milk-soup
2 comments:
Looks good! Biscuits are a little sketchy haha... Love the original soup recipe. You sound like quite the domesticated housewife ;-)
haha indeed!! i've been googling homemade biscuits like crazy. I feel challenged to create them haha... thanks for reading!
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