Sunday, February 19, 2012

Gettin' Coconutty

A late breakfast made for a late/light lunch.  Craving some veggies I enjoyed this ensalada topped with a couple calamata olives and feta.  Drizzled with olive oil and balsamic. Simple and delightful.



This made for an even later dinner! I didn't even start cooking until nearly 8:00! I picked up a can of coconut milk (that I've never cooked with before) when we grocery shopped on friday.  I've been dreaming up this soup ever since. I think I'm still hooked on the coco's from vacation and need more in my life!

I'm quite impressed with myself actually and it was so easy!!!!

1 carton of veggie stock
1 can coconut milk
1 onion
carrots
A handful of spinach
bag of frozen cubed sweet potatoes
other random frozen veggies
half a block of tofu, cubed
1 inch grated ginger
2 cloves garlic
garam masala
curry powder
ceyenne
S& P
2 squeezes of Sriracha

I sauteed the veggies to soften and then added the liquids and spices and simmered for a bit. Whole wheat naan grilled up on the side

This soup had some kick! It was really good though and the coconut milk cut the spice.  Have a good evening!

1 comment:

  1. Sounds delicious honey, good job!! Mom

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