Carrot Ginger Coconut Curry

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In this week’s recipe we use our vegetarian Carrot Ginger soup with Coconut as a base for a delicious fall vegetarian curry dish with squash and cauliflower—perfect for those cool nights ahead and a great way to use up that leftover turkey this weekend (just add it diced up at the end)!

If you don’t have the squash listed on hand, feel free to use another kind and even add in a few more of your favorite autumn veggies! A delicious way to use up any leftover veggies from Thanksgiving too!

Ingredients: (Serves 4)

  • 1 tbsp coconut oil
  • 1 ½ cups cauliflower, cut into 1 inch pieces
  • 1 small butternut squash, sliced and chopped into 1 inch squares
  • 1 delicata squash, sliced and chopped into 1 inch squares
  • 1, 24 oz tub Boulder Organic! Carrot Ginger Soup with Coconut
  • 16 oz your favorite tikka masala sauce (homemade or not)
  • 3-4 garlic cloves, chopped
  • 1 bunch cilantro, chopped, to top
  • Salt and red chile pepper, to taste

Directions:

  1. Sauté cauliflower and squash with coconut oil in big dutch oven until veggies begin to brown, about 10-15 minutes.
  2. Sprinkle pinch of salt and red chile pepper, to cooking veggies.
  3. Add Boulder Organic! Carrot Ginger Soup with Coconut.
  4. Add tikka masala sauce.
  5. Cover and let curry simmer on stovetop for 20-30 minutes, until veggies are completely tender.
  6. Serve over your favorite rice with fresh chopped cilantro and enjoy!
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