It’s been way too long, dear WordPress audience.
Despite any previous efforts I’ve made, being on the road and continuing daily updates of a food blog has proved –
Trying to make something beautiful with a crockpot, chef knife, small cutting board the size of my hand, and a wooden spoon should be easy. It seems so simple.
But, it’s not when you’re missing a colander, a mixing bowl, and even – large dinner plates. Stepping out from beneath the grabby hands of basement efficiencies, my husband and I are currently (and contently) residing in a full-on apartment; complete with wifi, bed, entirely private space, and fully-equipped kitchen. It’s heaven.
1 Tablespoon olive oil
1 cup chopped kale stems
1/4 cup chopped onion
5 large carrots, chopped (or 4-5 cups)
1/2 large sweet potato, chopped (or 1 cup)
4 fresh garlic cloves, smashed and minced
2 inches fresh ginger, grated (or finely minced)
1 cup chopped tomato
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
large pinch of crushed red pepper
5 cups water
2 cups fresh julienned spinach
1 can full-fat coconut milk
1/4 cup tightly packed fresh cilantro leaves, julienned
salt and pepper, to taste
Directions: Set a large pot over medium heat on the stove. Add: oil, kale stems, onion, and carrots. Sauté, stirring occasionally, until onion is translucent. Add sweet potato, garlic, ginger, tomato, curry powder, turmeric, and red pepper. Cook, stirring occasionally, until tomato is soft and starts to break down in the pan. Add water; cover, and bring to a boil. If necessary, decrease heat to allow water to come to a rolling boil – and, boil for ten minutes. Turn heat to lowest possible setting and add: coconut milk, spinach, cilantro, and season with salt and pepper. Cover and allow soup (curry?) to warm through for ten minutes; if possible, don’t allow it to simmer.
Remove from heat; allow to cool. And – serve!
Makes: 4 servings.