Wednesday, May 5, 2010

#30 - Everything tasty has coconut milk

30: Come up with 12 healthy "go to" dinner recipes (6/12)

If you love coconut milk as much as I do, do yourself a favour and avoid the nutritional information. Go straight to the light coconut milk- it's just as tasty and wayyyyy less fattening. This recipe is really great served with pita bread and a glass of Gewurztraminer. A nice, light, spring dinner, if I might say so. 

African Curried Coconut Soup
  • 2 tablespoons canola oil
  • 1 medium onion, coarsely chopped
  • 1 large red bell pepper, coarsely chopped
  • 1 jalapeƱo chili, seeded and finely chopped
  • 2 large cloves garlic, finely chopped
  • 2 cups low-sodium vegetable broth
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 cup chopped tomatoes, canned 
  • 1 tablespoon curry paste (or powder)
  • 1/2 teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • 1 (14-ounce) can light coconut milk
  • 1 cup cooked basmati or brown rice
In a medium-large stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. 

Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry paste, salt, and black pepper; bring to a boil over high heat, stirring to ensure curry paste is mixed in well. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients (coconut milk and rice) and cook, stirring occasionally, until heated through, about 5-7 minutes. 

(Editor's note: due to a white onion shortage I had to use red onions....yellow would have been even better)

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