As many of you know, one of the ways we stay within our grocery budget is to have meat as an occasional treat rather than a daily occurrence at our table. Jonathan mentioned that one of the reasons this is easy for him is that we eat things that aren’t just meatless versions of the meat and potatoes of our youth, but completely different recipes. Here is one such recipe from the last few weeks. It’s kind of like a summer stew.
African Curried Coconut Soup from Epicurious March 2009
- Ingredients:
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1 jalapeño chili, seeded and finely chopped
- 3 large cloves garlic, finely chopped
- 2 cups low-sodium vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup chopped tomatoes, seeded and peeled, fresh or canned
(Yes! I peeled tomatoes! They were so much better than canned tomatoes! see Cook’s Tip below)
- 1 teaspoon mild curry powder
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 1 (14-ounce) can light coconut milk
- 3/4 cup cooked white or brown rice
- 1/4 cup chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
In a medium 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 powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.
Cook’s Tip: To peel fresh tomatoes, bring a medium stockpot filled with water to a boil over high heat; drop in the tomatoes and boil 20 seconds. Drain and rinse under cold-running water. Peel off the skin
Jonathan and I both enjoyed this soup. The next day it was definitely more stew-y and it was still really, really good. A keeper! Have you tried any new recipes lately that you’ve decided will become regular additions to your menu?
