Kerala-Style Edamame Curry

Kerala-Style Edamame Curry
Serves 6

1 tbsp anise seeds or fennel seeds
1 tbsp brown mustard seeds
oil
1 large onion, chopped
4 cups low-sodium vegetable broth
1 can light coconut milk
1 larger butternut squash, diced
1 larger head cauliflower, cut into bite-sized pieces
2 tbsp minced fresh ginger
2 tsp ground turmeric
1 Tbs cumin
1 Tbs curry powder
salt and peepper
16oz frozen shelled edamame
sriracha, to taste
6 tbsp unsweetened flaked or shredded coconut
1/2 cup chopped cilantro

1. Heat anise/fennel, and mustard in a large pot with some oil. Once the seeds start popping, add chopped onion and saute 6 minutes or until golden. Add the garlic/ginger and fry for another minute.
Add 1 cup broth, stirring the bottom of the saucepan to lift off any brown bits, then add remaining 3 cups broth and coconut milk. Stir in squash, cauliflower, turmeric, curry, cumin, and salt/pepper.  Bring mixture to a boil.  Reduce heat to low and simmer, uncovered, 25 minutes.  Add edamame and cook 5 or 10 minutes more.  Add sriracha/hot sauce and salt to taste.

Meanwhile, toast coconut in a small skillet over medium heat for 3-4 minutes or until browned and fragrant.  Set aside.
Once stew is all cooked, stir in cilantro, sriracha, and some slurry if desired to thicken. Serve over rice.

Gobi Mutter Paneer (Tofu)

Gobi Mutter Paneer (Tofu)
Serves 4

1 smaller cauliflower, florets
12oz frozen peas
1 block tofu, in smaller rectangles
1 tsp mustard seeds
1 med onion, chopped
4 cloves garlic, chopped
1 Tbs ginger, chopped
1 bay leaf
Dash cayenne
1 tsp coriander
3 tsp cumin
2 tsp curry power
1/2 tsp tumeric
Salt and pepper
15oz crushed tomato or sauce
1/2c cream or milk, or 3oz yogurt (and some extra tomato sauce)
1 tsp garam masala
Cilantro

Microwave the cut-up cauliflower until par-cooked, about 4 minutes.
Heat some oil in a dutch oven with the mustard seeds. Once they start popping, add the onions and saute until golden. Add the garlic and ginger and saute 1 minute. Add the spices and saute another minute.
Add in the cauliflower, tomato, bay, and season with salt and pepper. Add some more tomato or water here if using yogurt instead of milk later.
Bring to a boil and cook 5 minutes, until cauliflower is almost fully soft.
Add the cream or yogurt, peas, and tofu (or paneer) and cook until everything is heated through. Finish with cilantro and garam.

Curried Cauliflower And Chickpea Soup

Curried Cauliflower And Chickpea Soup
Serves 4-6

2 TBS coconut oil
1 large yellow onion, finely chopped
4 cloves of garlic, minced
1 large head of cauliflower, chopped into florets (about 2 lbs)
1 15 oz can organic chickpeas, drained and rinsed
3 tsp good quality curry powder + additional for more heat
1 tsp ground cumin
2 tsp fresh ginger, minced
1 can rotel tomatoes
4 cups vegetable stock
1 can coconut milk
salt and pepper to taste

Garnish: Cilantro, crushed red pepper flakes, and a squeeze of fresh lime juice

1. Heat a large soup pot over medium heat with the coconut oil. Add the onion and sauté for about 5 minutes. Add the garlic, ginger, cumin and curry powder and cook for about 1 more minute stirring often. Add the cauliflower, chickpeas, veggie stock and a few healthy dashes of salt. Bring to a boil. Reduce heat to a simmer and cook for about 30 minutes.

2. Using an immersion blender puree the soup (You can do this in batches with a regular blender as well) until smooth.

3. Stir in the coconut milk. Season to taste with salt, pepper, and crushed red pepper flakes

4. Serve warm with plenty of chopped cilantro.