coaching busy moms through postpartum and beyond

Ingredient: turmeric

Creamy Carrot Masala Soup with Crunchy Chickpeas

Creamy Carrot Masala Soup with Crunchy Chickpeas

If you’ve been here long enough, you know I’m into Indian flavors. This soup has it all: ginger and garlic and garam masala and coconut milk and heaven. The crunchy chickpeas add the perfect texture and bulk the meal up a bit. Live like it’s […]

Flavor Punchin’ Chickpea Masala

Flavor Punchin’ Chickpea Masala

When we were first married, Indian food used to be a treat we could only indulge in if we went out (our favorite spot is The Bombay House in Utah–check it out for sure). BUT. Then I realized that if I just had a couple […]

My “Go-To” Yellow Thai Curry

My “Go-To” Yellow Thai Curry

Print Recipe
My "Go-To" Yellow Thai Curry
This is a great, easy "beginners" curry. It's warming and flavorful and packed full of veggies. I usually add the veggies listed here, but I've added whatever I have in my fridge: mushrooms are delicious in this, broccoli cooks up nicely, etc.
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Melt the coconut oil on medium-high heat
  2. Add the diced onion and cook until starting to soften, 2-3 minutes
  3. Add the garlic and ginger and cook until fragrant, about 1 minute
  4. Add the curry paste and stir until coating the onion
  5. Add the coconut milk and stir until well combined with the curry paste. Add all vegetables except for the peas and the beans. Stir in the tamari, the turmeric, and the pure maple syrup, reduce heat to low, cover, and simmer until potatoes and carrots are soft, about 20 minutes.
  6. Stir in the beans and the peas and allow to heat through, about 5 minutes
  7. Serve over brown rice or grain of choice, garnish with cilantro, and enjoy!