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Curried Cauliflower Soup

Yields  4 Servings


Curry powder conspires here with the cauliflower to produce a full-flavored blended soup that's creamy on the palate without including any actual cream. Perfect for the dairy-free crowd!


  • 1 medium onion (chopped)
  • 3-4 garlic cloves (minced)
  • 1 cauliflower head (broken into florets)
  • 3-4 tsp yellow curry
  • 2-3 cups of vegetable, almond or coconut milk
  • pinch of kosher salt


  1. Saute onion and garlic in a large casserole and cook, stirring occasionally, until soft (about 10 min.)
  2. Add cauliflower, curry powder and vegetable stock, cover and simmer on low until cauliflower is very tender (about 40 min.)
  3. Taste and adjust seasoning with more curry powder if you like.
  4. Working in batches, carefully purée in a blender until smooth.

* If you find the texture to be grainy, work the puree through a double meshed strainer.

Coconut Curried Vegetable Stew

Yields 4 Servings

  • 1 lb. sweet potatoes or butternut squash (cut into 1 in. cubes)
  • 1 medium onion (diced)
  • 2-3 cloves garlic (minced)
  • 1 cup vegetable stock or water
  • 2 Tbsp Madras curry
  • 2 tsp powdered ginger
  • 1-2 kaffir lime leaves (bruised
  • or cut)
  • 1 stick of lemongrass (bruised)
  • 2 Tbsp honey
  • 1 15 oz can coconut milk
  • 1 15 oz can chickpeas (drained & rinsed)
  • 1 red pepper (cut into 1 in. cubes)
  • 1 cup fresh spinach leaves (or other greens)
  • 1 tablespoon chopped Thai basil leaves (optional)
  1. Preheat oven to 400 degrees.
  2. Place sweet potatoes on a sprayed sheet pan and dry roast until soft, but not mushy. (about 30 minutes) Remove to cool.
  3. Sauté the onion in a medium stockpot over medium heat and cook until translucent.  
  4. Add garlic and half of the vegetable stock to prevent the onions from burning.    
  5. Add the curry and ginger, & stir to combine with the onions.
  6. Add kaffir lime leaves, lemongrass, honey & coconut to the stockpot, along with the remaining vegetable broth. Stir to combine.  
  7. Cook over low heat for 15-20 minutes.
  8. Add chickpeas, red pepper & the sweet potatoes & cook 1 minute or until heated through.  
  9. Turn off heat and gently stir in spinach.
  10. Place ½ cup of cooked brown rice into 4 bowls & divide stew over rice.


Coconut Curried Vegetable Stew (part 1).jpg