Coconut-Potato Red Curry with Spinach Soup
1 med. purple onion - diced
1 red pepper - diced
1 Tab olive oil or ghee
3 cups red potato - diced (or other root veggie of choice)
2 cups water
3-4 cups spinach chopped (or green of choice)
1 can coconut milk (I used full fat, but you could use lite)
2 tsp. red curry paste (or more if you like it hot)
juice of 1 lime
salt & pepper to taste
pinch go hingvastak (optional Ayurvedic blend - great fro Vata reduction)
Melt ghee or oil in a dutch oven or soup pot adding onion, red pepper and a touch of salt. Cook until everything is soft. Add potato and water and bring to a boil. Cook until potato is fork tender - 10 min. Add coconut milk and allow to simmer until it starts to thicken. Remove about 1 cup of broth and stir in the red curry paste. Add this back into the pot. Once everything is heated and melded add in the spinach and lime juice. Salt & pepper to taste.
This dish can be a little aggravating for Vata due to the nightshades - options: Add lots of black pepper or switch to sweet potato and change the spinach to cabbage.
Pitta can remove the onion or reduce the amount and switch spinach for collard greens.
Kapha can reduce the amount of oil/ghee and use lite coconut milk or switch to Almond milk,
It will still be delicious just not as creamy.
We add a wilted side salad with a lemon/oil dressing and it was a perfect light dinner.
Sweet Curry Kisses!
Naomi and Brian