Curry plus coconut is a match made in heaven. Seriously, the combination of the two pretty much makes everything tastes good. As you have probably figured out, I’m Italian, and traditionally our lentil soup ( from the part of Italy I am from) is made with swiss chard and potatoes, with a tomato base. Don’t get me wrong, I am still trying to master my moms lentil soup, but I used the basics of how my mom makes it and kicked it up a notch.
Initially, I was worried my little one wouldn’t like it. He’s 10 and isn’t the easiest to please when it comes to introducing new flavors, he loves his Italian foods, what can I say! BUT…this was a hit. As much as I try to teach my kids to try different things, I also choose my battles, so when I’m creating new recipes, I 100% keep my boys favorite foods in mind and go from there. It really just makes my life easier. They both love lentils, but my 10-year-old hates potatoes but loves carrots- which is why I used sweet potatoes ( he can’t tell the difference between the sweet potato and a carrot, I know he’s 10, but lets just continue this way until he figures it out). They also both love spinach versus swiss chard and I took a shot at seeing if they would like the curry and coconut flavors. You can add more curry if you like, but the recipe below is a subtle hint and the coconut just made it creamy with a bit of sweetness that compliments the light heat of the curry. I think that’s why it was such a hit. Flavorful but not overpowering.
If you try any of my recipes, I would love your feedback! Enjoy!
1 large Zucchini ( diced)
1 small sweet potato ( diced)
1 cup white mushrooms ( diced)
1 small onion ( finely chopped)
1 clove of garlic (minced)
2-3 cups spinach
1 can diced tomatoes ( sodium free)
1/2 cup dry lentils
1/2 cup chopped fresh parsley
3 leaves fresh basil (chopped)
1 liter vegetable broth
1 cup coconut milk
1 tbsp olive oil
2 tbsp yellow curry powder
salt and pepper to taste
- Wash and chop all veggies to desired size, set aside.
- In a pot, saute onions and garlic with olive oil, until the onions begin to sweat. Add zucchini, mushrooms, sweet potatoes and curry powder and tomatoes. Saute for a few minutes
- Add broth, lentils, salt and pepper. Bring to a boil, then lower heath to low/medium to a steady simmer. Simmer for 40 minutes until lentils are almost cooked.
- add coconut milk, fresh herbs spinach and simmer for another 5 minutes
Serve and Enjoy!