coconut milk

All posts tagged coconut milk

Coconut Lentil & Split Pea Soup

Published February 23, 2012 by Vegan Derby Cat Party

I followed a link for roasted brussel sprouts the other day, and ended up finding this soup recipe on La Petite Maison Verte. As I read further, I found it amusing that the recipe had a history. She had found it on 101 Cookbooks, who was turned on to it by her neighbor, who had adapted it from a copy of the Esalon cookbook. And now I pass it onto you, as I have made it. ; ) I had about a cup of roasted onions, carrots, and steamed collards that I used instead of fresh carrots, and though I attempted toasting the curry powder, I’m not sure that it made much of a difference. It may make more of a difference if you’re actually toasting the whole spices and grinding them yourself, as they do in traditional Indian cooking, so I just left it as an option.

This one is definitely going in my permanent rotation. It made a lovely meal on one of our last “winter” cold snaps. The pictures aren’t the greatest, but it was really delicious!

** EDIT 6/19/2013 : I condensed this recipe a bit from my original take to make it easier for a simple weeknight meal. I added some cinnamon & cayenne too. **

Coconut Lentil & Split Pea Soup

1 c. green (or yellow) split peas, rinsed
1 c. lentils, rinsed (I’ve used red and regular)
7 c. water
1 piece of kombu, optional
1-2 medium carrots, peeled and finely chopped
3 tbsp. fresh ginger, peeled and minced (divided)

olive oil for misting
remaining ginger
1 large red onion, finely chopped
1/3 cup raisins
1/3 cup tomato paste

2 tablespoons curry powder (optional: toasted by heating over low heat in a small skillet until fragrant)
1 14-ounce can [light] coconut milk
1-2 tsp. sea salt  ( or low sodium soy sauce/shoyu/tamari or bragg’s, to taste )
1/4 tsp. cinnamon
cayenne pepper to taste

1/2-1 c. fresh or frozen chopped greens, optional


1. Place lentils, split peas, water and kombu in a large pot and set to boil. When lentils and water boil (skim off any foam!), add carrots and 2 tbsp. of the ginger. Cover and simmer 30 minutes.

2. Mist a skillet with a little more olive oil (or you can use a thin layer of water), and set to low-medium. Add red onion, remaining tablespoon of ginger, and raisins. Cook for 5-7 minutes, stirring frequently, and add tomato paste. Cook an additional 2 or 3 minutes.

3. After soup simmers for 30 minutes, add onion mixture, curry powder, coconut milk, and salt. Simmer uncovered for 20 minutes. If you like, throw in some greens for the last 5 minutes. At this point you can blend it using an immersion blender, or pour it very carefully into a blender in batches to get a wonderful, smooth consistency, or just leave it as is for a hearty soup.






Red Curry

Published December 29, 2010 by Vegan Derby Cat Party

I’ve been meaning to write down my red curry recipe for awhile. I’ve always made curry using a combination of two different recipes. One quick and easy, and the other more traditional. Here’s my vegan version using Gardein Chick’ns, but pan fried tofu or chicken flavor seitan would work really well here too. I served it over quinoa because I didn’t want to wait for brown rice to cook, and I added a little bit of canned bean sprouts too.

Red Curry Chick’n

olive oil
1 package of Gardein Chick’n scallopini cutlets
1 bag of frozen vegetables, in this case i used a bell pepper mix
1 13.5 can light coconut milk
1/2 c. chopped onions
1 tbsp. red curry paste
1 tbsp. lime juice
1 tbsp. brown sugar
1/4 tsp. salt
dried basil, optional
chopped dry peanuts, optional


1. Heat olive oil in a large skillet over medium-high heat. Add Gardein and saute for a few minutes on each side, and remove from pan. Cut into strips or bite sized pieces and set aside.

2. If necessary add more olive oil to pan, and saute onions for about 2 minutes. Add frozen vegetables and cook an additional 2 minutes. Add curry paste, coconut milk, lime juice, brown sugar, and salt, and reserved chick’n. Bring to a boil and simmer uncovered for 5 minutes, sauce should thicken. Garnish with a little dried basil or chopped peanuts.

%d bloggers like this: