Tag Archives: curry

Sweet Coconut Split Pea Soup

Posted on 04/03/2012 by | 7 Comments

Split peas.

Seen ‘em. Eaten ‘em. But never cooked with ‘em.

So let’s get tropical here why don’t we… ?

Hey, why not!

And no, that is not a rotten banana ;)

It’s a plantain!

Have you tried one?

I love them! Simply sautéed or baked with a few spices or  even added to a tropically inspired chicken & plantain stew… yum :)

A little bit of coconut oil for sautéing.

And a sprinkling of curry powder for major flavor power!

If you’ve never cooked with coconut oil before, I’d highly suggest trying it.

It lends a sweet flavor to any dish and has so many wonderful nutritional properties.

And don’t be scared when you buy it…

It’s solid until it’s warmed a bit! 

Well unless it’s summer time or something :D

Coconut oil, onion, garlic, plantain and curry powder. 

Split peas, coconut milk and H20 to round out the recipe.

Followed by a quick simmer to finish things off.

Not the most picturesque meal on the table, however tasty, comforting and filling!

No sense in judging a book by its cover now is there ;)

And if it gets too thick, just add a little additional water either before serving or when reheating leftovers. Or just leave it thick and dip tortilla chips into it, it’s really good! Not that I would know or anything…

Sweet Coconut Split Pea Soup

Serves 5-6    

  • 1 lb. package green split peas
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 ripe plantain, sliced & chopped
  • 1 can lite coconut milk (2.5 cups)
  • 1 tblsp curry powder
  • 5-6 cups water
  • 1 tblsp coconut oil (or any oil)
  • sea salt & black pepper to taste

Saute onion in coconut oil for 2-3 minutes. Add plantain for another 2-3 minutes until everything starts to soften. Then in goes the garlic and curry powder, salt and pepper for another minute or 2.

Now stir in the split peas, coconut milk, water. Bring to a boil then cover and let simmer for 30-40 minutes or until the split peas get totally soft and the soup all comes together.  You can make it thicker or thinner by varying the amount of water that you add as well.

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Posted in Easy Yummy Dinners, Meatless Meals, Recipes, Soup

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Curried Carrot & Raisin Salad: A Chobani Special!

Posted on 11/17/2011 by | 4 Comments

After a long, rainy, my-shoes-were-wet-all-day-from-the-5-block-walk-into-work-in-a-torrential-downpour-thank-goodness-I-packed-flip-flops? kinda day I came home this evening to a surprise that could turn any frown upside down… !

Well hello there Chobani.  How youuuu doin’?  Lovin’ these mega containers, definitely great for cooking & baking me thinks.  Oh and eating too of course :)

I still can’t believe it’s been a whole year since that lil’ commercial, my goodness how times flies!

Since I only had some leftovers on the dinner menu agenda, I figured why not jazz them up with a fun side dish using my favorite yogurt of all time ;)

So I shuffled through the cabinets, through the fridge and found these lil’ treasures:

Carrots, raisins and curry powder.

You see where I’m going with this….?

Freshly shredded carrot.  Combined with sweet, plump organic raisins.

Then draped with a creamy curry yogurt blend.

Seasoned with a pinch of sea salt, black pepper and cane sugar.

And served.  Simple as that.

The result?  I LOVED this salad. Absolutely loved it.

Especially after one of “those days” :D

Something about the spiciness of the curry went so very perfectly with the tangy Greek yogurt, and sweetened up with raisins and a bit of sugar, ohhhh myyyy goodness it was happy times.

Even though this may seem like more of a summer salad, I assure you that the warm curry flavors really make this just wonderfully comforting for any rainy, cool fall evening :)

See ya never mayonnaise?

Curried Carrot and Raisin Salad
Serves 2-3

  • 5 small/medium carrots, shredded using a peeler
  • 1/4 cup raisins, loosely packed
  • 1 cup plain Greek yogurt
  • 1 tsp curry powder
  • 1 tsp cane sugar
  • pinch sea salt & black pepper

1. Shred carrots into thin strips using a peeler.

2. Combine yogurt, sugar and curry powder until well blended. Fold in shredded carrots and raisins.

3. Season with salt and pepper to taste.  Serve cool or at room temperature!

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Posted in Chobani recipe, Recipes

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True Story

Posted on 07/14/2011 by | 10 Comments

Tonight’s dinner mission:  chicken.

True story:  I emailed lil sis’ at 9:21am this morning requesting that we do chicken for dinner.  Girlfriend was cravin’ some chicken I guesss… And what, you mean you don’t think about dinner at breakfast hour too? ;)

Lil Sis’s response:

Tonight’s dinner came together in a snap and featured one of my favorites, chicken thighs.

Move over chicken breasts, there’s a new gal in town!

Curry Chicken Thighs

Serves 4

  • 4 skinless chicken thighs, bone-in
  • 1 onion, chopped
  • 1 tblsp coconut oil
  • muchi curry powder to taste (about 1 tblsp)
  • sea salt and black pepper to taste

Coconut oil + chopped onion on the stovetop over medium, 5 minutes until the onions start to get translucent.

Chicken thighs, sprinkled with curry, salt and pepper, into the hot pan (move the onions to the outside) until browned on both sides.

2-3 minutes per side.

Covered and cooked over medium for another 15 minutes, until done, turning a few times during cooking.

Side dish:  Near East Mediterranean Curry CousCous

Plus a side salad.

Somehow this chicken took on a “fried chicken” flavor that was outta this world. 

Lil’ Sis compared it to the fried chicken of her younger years from Ukrops <— if you’re from Richmond then you’ll know what I’m talkin’ about.

Super juicy (thank uuuu chicken thighs, see ya never chicken breasts?) while a bit “crisp” on the outside, delicious flavor and just total overall yum-ness lol :P

Plus this couscous was pretty darn good for a box, I’d totally recommend it!

Dinner win.

Guess those “drinks with the donut peaches” will have to wait until tomorrow though ;)

Because it’s wine night again in this house!!!

Just sayin…

P.S. I’ll be doing a cooking demo at The Farmer’s Market at St. Stephen’s this Saturday around 10am so if you’re in the Richmond area feel free to stop by, I’d love to see ya!!!

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Posted in Dee-lish Dinner, Easy Yummy Dinners, Recipes

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