Tag Archives: curry

Curried Red Lentil and Sweet Potato Dip

This is a sweet, hearty, and unquestionably addictive dip made from red lentils and a pureed sweet potato.  Served alongside some gluten-free crackers and raw onion bread, this dip was a huge hit at my sister’s Annual Boxing Day Party.

I adapted this recipe from Mathew Kadey’s “Curry Lentil Squash Dip” . Not having a winter squash in my pantry,  I decided a sweet potato would make a delicious and easy substitution.      Curried Red Lentil and Sweet Potato Dip and Spread

This satisfying dip is chock-full of antioxidants, fiber, and protein.  It also contains no oil which is often hard to avoid in so many dips. It’s also pretty awesome spread on toast the next morning! 🙂


  • 1/2 cup dry red lentils
  • 1 sweet potato, cooked, skinned and pureed
  • 1/4 cup tahini (sesame paste)
  • 2 garlic cloves, chopped
  • juice of 1 lemon
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • sea salt and pepper to taste

Rinse red lentils and place in a medium saucepan with 1 1/2 cups of water. Bring to a boil, reduce heat and simmer for approximately 10 minutes until lentils are tender. Drain excess liquid and let cool.

Once lentils have cooled, blend all ingredients in a food processor until smooth.

Wishing you all lots of love, joy and laughter for the remaining holiday season! May 2014 be a happy and healthy year for you all!

Curried Chickpea Salad

I have to give my husband credit for discovering this delectable salad.

About two years ago, he was in Calgary on business and bought a small chickpea salad at a little  grocery store.  After the first bite, he knew that this was a salad I would absolutely love.  He wrote down the ingredients on a napkin and, once home, he created the same dish.  In our home, this salad is now known as “Dad’s Salad”.


This past year, “Dad’s Salad” has been veganized.  Honey has been exchanged for agave syrup, as well as mayonnaise for Vegenaise.  The outcome is one heck-of-a-good-salad!!  Try just having one helping.



  • 2 tablespoons Vegenaise (a gluten-free, vegan, non GMO dressing and sandwich spread)
  • 1 1/2 heaping tablespoons curry powder (for our family, we add 2 tablespoons because we love curry!)
  • 1 tablespoon agave syrup
  • salt and pepper to taste

Mix ingredients together in a large bowl and let stand.


  • 2 cups broccoli florets, raw, blanched or lightly steamed (broccoli needs to be firm)
  • 1/2 medium red onion, thinly sliced
  • 398 mL can of chickpeas (chose Eden to avoid BPAs in lining of can)

Add ingredients to large bowl with dressing.  Mix together.

This salad is a great one for potlucks! My husband has made this for numerous family functions and get-togethers with friends.  It has been a hit with both children and adults.

It’s also wonderful as a midnight snack!  So I have been told. 😉

A Soup to Warm the Body and Soul

For me, there is no other spice as warming and calming as curry.  This hearty, nutritious soup is made with the fragrant spices of curry, coriander, and cumin and some quick cooking red lentils. I thought a good bowl was in order for us today when we woke to a crisp temperature of minus 14 degrees Celsius.


This recipe comes from an old copy of one of my Living Without magazines.  As suggested in the recipe, I added some chopped organic green kale to my soup, but you can add other greens as well.  Kale has become a staple food in our house.  Like all staples, kale seems to vanish ever so fast in a busy home.  When there is no kale to be had, broccoli is delicious, too.


  • 2 tablespoons of coconut oil
  • 1 onion, diced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 1/2 teaspoon salt
  • 1 cup tomatoes, diced
  • 1 tablespoon curry powder
  • 1 cup red lentils, rinsed
  • 1 cup (or more!) green kale*, chopped
  • 2 cups vegetable broth
  • 2 cups water
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cumin

In a large soup pot, melt the coconut oil over medium heat.  Add the diced onions, celery, carrot, and salt and cook for about 5 minutes.

Add the diced tomatoes and curry powder and cook for about 30 seconds.  Add the rinsed red lentils, kale, broth, water, coriander and cumin.  Bring to a boil. Then reduce heat to medium low, cover the pot and cook for about 15 minutes.

You can serve the soup chunky or puree it in a blender.  My clan prefers it chunky with a big piece of gluten-free bread lathered in coconut spread.

Kale is considered one of the world’s healthiest vegetable.  It’s high in iron, calcium, vitamin C, vitamin A, anti-oxidants AND is considered an anti-inflammatory food.  Adding kale to your soups (or smoothies!) is a wonderful way of introducing you and your family to this powerful veggie.

Curried Coconut Sweet Potato Soup

If you are planning a trip to the grocery store this morning, be sure to put sweet potatoes, a can of organic coconut milk, garlic and some fresh ginger on your list.  Perfect for a cool, wet evening, this soup has remained at the top of my comfort food list for years.  It is so rich and smooth and it makes you want to melt with each spoonful.  Guaranteed – this will be the best Sweet Potato Soup you have ever had!

sweet potato soupJPG

The first thing you need to do is make a sweet potato puree and I really do suggest that you make your own.  Once, when time was an issue, I decided to use a can of sweet potato and it wasn’t the same.  You can set aside any left over puree (minus the spices, milk and butter) for future baking.  I reserved 1 cup of mashed sweet potato for some drop biscuits that I made later in the day.


  • 4 sweet potatoes
  • 3 garlic cloves
  • 1/2 cup milk (I used almond milk)
  • 2 tbsp. butter (I used Earth Balance)
  • 1/4 tsp. ground ginger
  • a generous amount of grated nutmeg (or ground nutmeg)
  • 3/4 tsp. sea salt
  • pinch of cayenne pepper

Preheat oven to 400 degrees Fahrenheit  (200 degrees Celsius.).  Prick potatoes a few times with a fork.  Place whole, unpeeled potatoes on a baking sheet.  Bake for 30 minutes.  Place whole, unpeeled garlic cloves on the baking sheet and continue to bake until potatoes and garlic are tender (about 15 minutes).   At this point, curious family members will rush from various rooms in the house in anticipation of their next meal!

When potatoes are cool, peel skins and place in a food processor or large saucepan.  Mash until smooth, then remove 1 cup to set aside for baking.  Add garlic, milk, butter and seasonings to the mashed potatoes and stir.


  • 1 tbsp. coconut oil
  • 1 onion
  • 2 tbsp. finely chopped peeled ginger
  • 2 tsp. curry powder
  • 1/2 tsp. each ground cumin and ground coriander
  • 2 cups Sweet Potato Puree
  • 1 ripe pear, cored, peeled and chopped
  • 1 can of coconut milk (I used a can of light, organic coconut milk)
  • 1 cup vegetable broth
  • 2 tsp. lemon juice
  • sea salt
  • toasted coconut or coriander leaves for garnish ( I had neither in the house, so I used a sprinkling of thyme leaves for the photo)

Melt coconut oil in a large saucepan over medium heat.  Add the onion and ginger and cook, stirring occasionally for about 3 minutes.  When onions and ginger are nearly soft, stir in curry, cumin, and coriander.  Cook until fragrant, about 1 minute.

Whisk in Sweet Potato Puree, pear, coconut milk, and vegetable broth.  Increase heat to medium-high, then reduce heat, cover and simmer for about 10 minutes.

Puree in a food processor or with a hand-held mixer until smooth.  (For 13 years, I have owned a Bamix hand-held mixer that is perfect for soups – easier clean up and faster to the dinner table!).  Stir in lemon juice and add sea salt to taste.  Garnish, if you wish.  Enjoy!

Sweet potatoes are a complex carbohydrate rich in fiber, beta-carotene, vitamin C, vitamin B6, manganese and potassium.  In fact, sweet potatoes contain one half of our daily vitamin C requirement!