|If you are feeling adventurous, try green and yellow curry variations of this recipe!|
I'm a sucker for spice. If it makes me sweat, my upper lip grow tiny beads of perspiration and my entire mouth uncomfortably on fire- I'm in love.
I've been making curry soup for years now, I'll often switch between red, green and yellow variations, but the end result is always the same. An insanely enormous, delicious batch of curry soup- that you can store in the fridge or freezer for a quick & easy meal. It's also a great vegan option leaving you incredibly satisfied!
Here's my spectacular vegan curry soup recipe:
2 litres of organic vegetable broth
2 cans of coconut milk
1 package of organic extra firm tofu
1/2 red bell pepper
1/2 yellow pepper
3/4 cup of peas
1 cup of mushrooms
1 onion chopped however the heck you like!
1 cup cauliflower
1 clove of garlic
1/2 cup red curry paste (add more or less to your liking!)
Optional (to be added while boiling broth):
Add spicy peppers
Add lemongrass stalks (this works especially amazing in green curry dishes!)
Add kaffir leaves (yum!)
Add crushed red chili paste
Add or subtract any veggies you like!
Boil vegetable broth and vegetables for 4-5 minutes until cooked. Add curry paste and coconut milk, bring to a low simmer for another 5 minutes.
* I don't care about calories- nevermind count them. As long as healthy, quality ingredients are used and you consume mindfully- you shouldn't worry about those pesky calories either- it's all about balance baby!
* Be prepared for a boatload of tasty leftovers!
Happy sweating Prairie Yogis!