Tomato & Turmeric Coconut Curry

Tomato & Turmeric Coconut Curry

Tomato Turmeric Coconut Curry

 

Have you ever wondered what happens to all the food from these photos?

Well the short answer is….  it gets eaten!

I personally hate wasting anything so all the recipes on Swoon Food are food we actually eat.

The only thing we don’t always eat in it’s entirety is some of the sweet food (to keep that sugar intake down!), but it’s not wasted either. I’ll either take it round to friends or give it to family… but if I’m totally honest, most of the time we do end up eating it all ourselves despite our best intentions.

The day I shot this tomato & turmeric curry it was to be our dinner, so I tried to shoot it as close to dinner time as possible. The catch being I shoot in natural light which can be tricky in the winter months when the light disappears early!

On this particular day I only had about 10 minutes of light left so the range of shots is severely lacking, but that’s in no way a reflection of the curry itself!

 

Tomato Turmeric Coconut Curry

 

There’s something about the unlikely combination of tomatoes and coconut that works so beautifully in this dish. If you haven’t come across this yet, all the more reason to try it!

This curry is packed with warming spices and nourishing flavours, which can all be tweaked to your tastebuds.

It contains a whole tablespoon of the powerful anti-inflammatory spice turmeric. If you’re not a massive turmeric fan (like my husband who complained of a tingly tongue), start with 1 teaspoon and work up from there. By also adding a generous amount of black pepper, which contains the super star called piperine, you will greatly increase the bioavailability of the active ingredient in turmeric called curcumin, which is where the magical anti-inflammatory powers come from.

This curry is perfect as a quick week night dinner as it can be whipped up in mere minutes. By dinner time I’ve either spent the day in the kitchen and really can’t face any longer, or I’ve spent a long day at my desk and I’d much rather be relaxing on the couch in front of netflix than spending ages standing in the kitchen.

  

Tomato Turmeric Coconut Curry

 

The protein in this tomato & turmeric coconut curry can be easily adapted so that it can be enjoyed by just about anyone. If you follow a plant based diet then tofu, tempeh or chickpeas work beautifully, and if you eat fish or chicken then these go amazingly well too.

Likewise, if the vegetables I’ve listed aren’t in season, simply add whatever you have to hand. Sweet potato would also be amazing, as would cauliflower or zucchini.

You can serve this tomato & turmeric coconut curry simply on it’s own, on top of rice or noodles, or with a side of your favourite naan or roti bread.

And if there’s any leftovers, you’ll have lunch or dinner sorted for the next day. Enjoy.

 

Tomato Turmeric Coconut Curry

Serves: 3 to 4
Prep time: 30 minutes  Cook time: 30 minutes

1-2 Tbsp coconut oil
1 brown onion, peeled/sliced
3 cloves garlic, minced
1 red chilli, sliced
5cm piece fresh ginger, finely grated
10cm piece fresh turmeric, grated (or 1 Tbsp ground turmeric)
1 x 400ml can coconut milk
1 x 400ml can chopped tomatoes
2-3 carrots, peeled/sliced
1/2 head broccoli or a bunch of broccolini, cut into florets
1 bok choy, sliced
1 handful snow peas or sugar snap peas

Protein (your choice of):
White fish fillets, cut into bite size pieces
Chicken breasts, cut into bite size pieces
Firm Tofu, cut into pieces
1 x can chickpeas, rinsed/drained

Garnish (optional):
Fresh coriander

Prep the vegetables as per the ingredient list.

Heat the coconut oil in a heavy based fry pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, chilli, turmeric and ginger and cook a few minutes. If using chicken add at this point and cook until it turns opaque, about 5 minutes or so. Otherwise add the coconut milk followed by the tomatoes, and then the vegetables.

Turn the heat down so it’s simmering gently and cook until the vegetables are tender. If you’re adding either fish, chickpeas or tofu, add them at this point and cook until just heated through.

Serve the tomato & turmeric coconut curry on its own in bowls, over rice or noodles or with a side of naan or roti. Garnished with coriander if desired.

 

Did you make this recipe? What did you think?!

Tell me in the comments below!

Tomato Turmeric Coconut Curry

Coconut Cashew Soup with Turmeric & Ginger

Coconut Cashew Soup with Turmeric & Ginger

Cashew Coconut Ginger Soup

 

I created this coconut cashew soup on a very wet and rainy day. I wanted something warming, full of seasonal vegetables, packed with flavour and a good amount of plant-based protein.

This style of soup is so quick and easy to prepare, I’ll often whip up a batch for lunch and it will last us for the rest of the week. I start with a broth or stock base, add flavourings and spices, followed by whatever fresh vegetables I have to hand, and some form of protein. To finish I’ll stir through some coconut milk and make any last flavour adjustments. On this particular day I tried activated cashew nuts as the main protein and the resulting soup was so delicious it was worthy of it’s own blog post!

I love using fresh ginger and turmeric together as aside from tasting amazing, they both have brilliant anti-inflammatory properties that are good for your body on so many levels. I soaked the cashews in this recipe before adding them to the soup as his removes the inhibitor enzymes on their skins making them much more easy to digest. It also gives the cashew nuts a lovely soft texture which goes perfectly with the other vegetables in the soup.

This soup is so versatile and can be adapted to whatever fresh seasonal produce you have to hand. If you don’t have tomatoes, simply leave them out. Likewise if you have pumpkin or sweet potato instead of carrots, then use them instead. A good rule of thumb is to add any hard vegetables to the broth first to give them the longest cooking time, and add the soft vegetables such as spinach or other leafy greens last as they don’t need nearly as much cooking time and are much nicer when they retain their green colour.

This soup is naturally dairy, gluten and sugar free yet it has a lovely rich, creamy, almost sweet flavour from the coconut milk and fresh turmeric. If you want to up the protein content further you could add some lentils, chicpeas or even some finely sliced chicken. This soup keeps well in the fridge for up to a week and makes a wonderful warming lunch or dinner.

Enjoy!

 

Coconut Cashew Soup with Turmeric & Ginger  

Coconut Cashew Soup with Turmeric & Ginger

Servings: 6-8
Prep time: 20 minutes Cook time: 20 minutes Soaking time: 2-4 hours

1 cup cashews, soaked (optional)
500ml Vegetable or Chicken Broth (I used Imagine Organic Broth 473ml)
3 cups filtered water
1 brown onion, diced
2 cloves garlic, minced
10cm piece fresh ginger, grated
10cm piece fresh turmeric, grated
1 tsp cinnamon
4 carrots, peeled & chopped
4 stalks celery, chopped
2 large handfuls spinach leaves, washed
3 small tomatoes, chopped
freshly ground salt & pepper to taste
270ml coconut milk

Start by soaking (aka activating) the cashews by placing them in a bowl and covering with filtered water. Leave to stand for 2-4 hours. This step is optional especially if you are short on time, as the soup will still taste just as good without soaking the cashews. The benefit of soaking the cashews is that it removes the inhibitor enzymes from their skins making them much more easy to digest and gives them a nice soft texture.

To make the soup, place the broth, water, onion, garlic, ginger, turmeric and cinnamon into a large pot set over medium heat. While the soup base is heating up prepare the rest of the vegetables. Peel and chop the carrots and celery into bite size pieces and add to the soup. Wash the spinach leaves well, wash and chop the tomatoes and add to the soup once it has come up to a simmer. Add salt and pepper to taste. When the carrot is cooked (which can be tested by cutting a piece with a butter knife and it should slide easily through), turn off the heat and add the coconut milk. Stir well to combine.

Lastly rinse the soaked cashew nuts well and add to the soup. Serve the soup warm with your favourite crusty bread or raw seed crackers.

This coconut cashew soup with cashew nuts will keep well in a sealed container in the fridge for approximately a week, and will freeze for up to 3 months. Enjoy.