Thai Green Vegetable Curry

Spring is really late this year in Finland, and for the past weeks we’ve experienced everything from blizzards and cold wind, to icy rains and freezing fog. It has only been 15 degrees to the highest, which after an Australian summer feels like winter to me. Needless to say warming spicy stew foods and soups have been quite popular in our household. To be honest I think my love for thai curries and indian dahl doesn’t really even depend on season or the temperature.

Of all the curries, thai green curry is my favorite. This time I combined a bunch of different vegetables to create a heavenly delicious blend of all the good nutrients in vegetables and the healing spices of curry. You can make different variations by changing the vegetables or their ratio. Add fresh herbs e.g. parsley or cilantro. And for extra protein tofu or different beans.

Stews make an excellent food prep meal too, as it’s easy (and cheap) to make a big pot of curry and rice ready for the nights you arrive home after a long day on the run, hungry and tired. Because when you couldn’t be any less bothered to cook something reasonably healthy for dinner, it’s easy to end up snacking something not so healthy. And personally nothing comforts me more than knowing there is some Thai Green Vegetable Curry ready to be heated in the fridge when I finish work late and am on the way back home.

I like to serve mine with wholegrain jasmine rice and some fresh greens.

Thai Green Vegetable Curry

(makes 6 servings)

2 cups low-sodium vegetable stock
2-3 teaspoons thai green curry paste*
1 small sweet potato
1 small eggplant
1 head of broccoli
1 medium-sized zucchini
1 red bell pepper
1-2 cups coconut milk
2-3 kaffir lime leaves
3 cm knob of fresh ginger, grated
juice of a lime
2-3 tbsp coconut aminos
salt and pepper to taste

+ wholegrain jasmine rice for serving

*choose one without fish or shrimp sauce/paste

In a large pot bring the vegetable stock to boil. Add all the chopped vegetables, kaffir lime leaves, grated ginger and enough coconut milk to cover the vegetables. Let simmer covered for 20-30 minutes, stirring occasionally.

Check the vegetables. Season with salt and pepper. Let simmer covered for another 5-10 minutes or until the vegetables are fully cooked. Take the pot off from the heat. Add the lime juice and coconut aminos, stir to combine. Serve with some wholegrain jasmine rice. Enjoy!

Thank you for reading!

Have a beautiful day!

xx Ella

follow for more @ellalunamaria

you can also find me on bloglovin’

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Yoga Glow Bowl

Hey there!

How are you doing today?

During our stay in London couple weeks back, we had this amazing lunch at CookDailyLdn. They make by far the best buddha bowls ever! Inspired by our Boxpark visit; listening the coolest live music whilst enjoying our delicious food bowls, I wanted to try to cook sort of my version of their yoga bowl.

This Yoga Glow Bowl is a combination of colorful vegetables, protein rich chickpeas and good wholegrains like quinoa and brown rice simmered in spicy red curry. It’s the kind of warm and comforting stew especially when the colder weather hits in the middle of summer. Hope you love it!

Here are the instructions, happy cooking!

Yoga Glow Bowl
(makes 4-5 servings)

1 cup canned chickpeas + pepper, paprika, mustard seeds, garlic, coriander

2 small red spring onions, diced
3 cm knob fresh ginger, minced
2 medium-sized carrots, sliced
1 medium-sized sweet potato, diced
1 small broccoli head
1 medium-sized zucchini, julienned
2 ½ cups low-sodium vegetable stock
2 tbsp coconut sugar
2 tsp yellow curry powder (no added salt)
1-2 tsp ground turmeric
½ tsp ground cumin
1 ½ tsp red curry paste
1 cup coconut milk

+ brown rice and quinoa for serving

Start by peeling and chopping the veggies. Preheat oven to 200°C and line a baking tray with parchment paper. Rinse chickpeas with cold water and transfer onto baking tray. Toss with spices and pop in oven for about 20-25 minutes.

Place diced onions and minced ginger into a large pot and sauté with dash of water or extra virgin olive oil for about 5-10 minutes. Add curry powder, turmeric and cumin, sauté for additional 2-3 minutes.

Add sliced carrots, diced sweet potato, veggie stock, coconut sugar and red curry paste, stir well. Bring to boil and let simmer covered for about 10-15 minutes.

Add broccoli florets, julienned zucchini and coconut milk. Stir well and let simmer for additional 10 minutes or until veggies have softened. Serve over half+half mixture of cooked brown rice and quinoa and top with roasted chickpeas. ENJOY!

Check out also the latest issue #41 of Holistic Fashionista for more tips and tricks on holistic living and entrepreneurship! 😘


Thank you for stopping by, happy weekend! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’

Sweet Potato Tomato Red Lentil Dal

Hey there! How’s it going?

It’s been a tad rainy in here for the past few days. On those colder days I find myself craving more warm, cooked and spicy dishes instead of raw foods and salads for example. So here’s yet another extra nourishing and comforting soul food recipe to my never ending list. Did you know your body can absorb the nutrients  better from cooked foods due the easier digestion process?

Made with an earthy combination of sweet potato, tomatoes and red lentils, this dal has a bit different flavor compared to my previous favorite. If you’re aiming at a lighter version feel free to swap coconut milk to equal amount of veggies stock or diced tomatoes. I serve mine over brown rice but quinoa could work just as fine! Hope you love it 🙂

Here are the instructions, happy cooking!

Sweet Potato Tomato Red Lentil Dal
(makes 4-5 servings)

2 medium-sized sweet potatoes
300g cherry tomatoes
3 cup low-sodium vegetable stock
1 cup coconut milk
1 cup split red lentils
2 tbsp coconut sugar
2 tsp yellow curry powder (no added salt)
1-2 tsp ground turmeric
½ tsp ground cumin
1 tsp ground ginger
½ tsp red chili flakes

+ brown rice for serving

Peel and cut the sweet potatoes into cubes. In a large pot bring veggie stock to boil and add the sweet potatoes, cherry tomatoes, coconut sugar and all the spices. Reduce the heat to medium and let simmer covered about 20 minutes, stir occasionally.

Rinse red lentils and add into the pot with coconut milk. Let simmer for additional 15 minutes or until the lentils have fully cooked and veggies appear soft. Serve with lots of brown rice and ENJOY!

Thank you for reading, have a beautiful day! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’

Butternut Squash Red Lentil Curry

Hey there!

Excited about dinner time? How does a low-fat, veggie coconut curry full of all the good stuff sound? I know right, heaven.

Made with a combination of sweet butternut squash, red lentils and a bunch of fragrant curry spices, there’s no better thing to do to yourself than use a half an hour of your afterwork time to cook this treat.

Butternut squash is a fiber-rich veggie and when combined with lentils works wonders to your digestion. High content of beta-carotene (vitamin A) and folate have a positive impact on your skin and hair. One serving of butternut squash also provides half of the recommended daily intake of vitamin C. Together with healing spices like turmeric and ginger this curry gives a big boost to your immune system too.

Here are the instructions, happy cooking!

Butternut Squash Red Lentil Curry
(makes 4-5 servings)

2 small to medium -sized butternut squashes
3 cups low-sodium vegetable stock
1 cup split red lentils
2 tbsp coconut sugar
2 tsp yellow curry powder (no added salt)
1 tsp ground turmeric
½-1 tsp ground cumin
1 tsp ground ginger
½ red chili flakes
1 cup coconut milk

+ brown rice for serving

Start by preheating oven to 200°C and line a baking tray with foil. Cut the butternut squashes to half lengthwise. Scoop out the seeds inside and place onto baking tray cut side down. Bake in oven for about 30 minutes or until fully cooked.

In a large pot bring vegetable stock to boil. Rinse the lentils and transfer into pot. Add coconut sugar, curry powder, turmeric, cumin, ginger and chili flakes, stir well. Let simmer covered about 15 minutes, stirring occasionally. After the lentils have cooked, add coconut milk. Stir well and let simmer for additional 5 minutes.

Remove the baked (softened) butternut squashes out of oven. Peel the skin and cut into cubes. Transfer into pot with lentils. Stir carefully (you don’t want to turn the squash into mash!) and let sit a couple minutes. Serve with brown rice and ENJOY!

Thank you for reading, have a beautiful day! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’

Coconut Sweet Potato Thai Curry Soup

Hey there, how are you guys doing? I just came back home from London. Me and my sister had a week-long getaway with lots of sightseeing, market strolling and vegan restaurant hopping. Anyone interested in getting tips or more details about that?

Since we got back Finland the weather has been pretty gloomy and rainy. Longing for something warming cooked comfort food, I tried adding a little thai twist to my sweet potato and carrot soup. This red thai curry flavoured soup is still super easy and fast to cook but ohmy the heavenly outcome blew even my own mind. Perfect rainy day cure when served with gluten free oat bread rolls in a good company. I hope you love it!

Here are the instructions, happy cooking!

Coconut Sweet Potato Thai Curry Soup
(makes 3-4 servings)

1 larger sweet potato (about 600g)
3 carrots
2 cups low sodium vegetable stock
1-2 tsp red thai curry paste
1 tsp ground ginger
1 cup low-fat coconut milk

Peel and dice the sweet potato and carrots. Place into a large pot with vegetable stock and bring to boil. Add thai curry paste and ground ginger. Let simmer covered for about 20 minutes. Add coconut milk and let simmer additional 5-10 minutes. Blend in a blender/food processor or using a stick mixer until dreamy creamy. Serve and ENJOY!

Thank you for reading, have a great day! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’

Vegetable and Red Lentil Quinoa Soup

Soups are easy to cook and make excellent stock-up meals, as you can prepare a batch in the weekend and munch them all week long. And in many cases, the flavor only gets better on the next day as well.

Made with a dreamy combination of red lentils, quinoa and all the vegetables, means complete proteins, good carbs and a bunch of healing spices. Together they make the ultimate summertime comfort food and became instantly my new favorite! Couldn’t be more exited to share the recipe for my Mixed Vegetable and Red Lentil Dal Soup with Quinoa. In case you wish to get a lighter version, feel free to leave out the coconut milk and replace it with a cup of vegetable stock.

Here are the instructions, hope you love it!

Mixed Vegetable and Red Lentil Soup with Quinoa
(makes 3-4 servings)

1 yellow onion, diced
3 cloves of garlic, minced
3 cm knob of fresh ginger, minced
1 tbsp extra virgin olive oil
1 tsp ground turmeric
1 tsp ground cumin
½ tsp chili flakes
2-3 cups low sodium vegetable stock
1 cup low-fat coconut milk
¾ cup dried red lentils
⅓ cup quinoa
500g mixed vegetables, chopped (e.g. carrot, sweet potato, broccoli, cauliflower)
salt & pepper to taste

In a large pot heat olive oil over medium heat until just hot. Add the diced onion, minced garlic cloves and ginger. Sauté for about 5-10 minutes or until golden. Stir in the spices and continue to cook for an additional 2-3 minutes.

Add two cups of vegetable stock, rinsed red lentils, quinoa and the chopped veggies. Bring to boil and add the coconut milk, and the third cup of veggie stock if necessary to cover all the ingredients. Let simmer for about 20-25 minutes or until the lentils, quinoa and vegetables are cooked. Season to taste with salt and pepper. Serve and ENJOY!

Thank you for stopping by, happy weekend! 🙂

x Ella

Check out also the latest Holistic Fashionista issue for more tips and tricks on holistic well-being and building a successful business 😘

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’

Creamy Carrot and Sweet Potato Soup

It’s good to have some good-to-go meals stocked up in your fridge or freezer for those nights you come home after a long day tired and hungry. Here’s one of my freezer staples, a simple and easy yet so delicious and comforting Creamy Carrot and Sweet Potato Soup. I always have some stored in meal-sized boxes in my freezer.

Did you know that the good beta carotenes in carrot and sweet potato, absorb much better when cooked and mashed? Beta carotene is a powerful antioxidant and protects your cells from free radicals, and your body from aging. Sweet potatoes and carrots are actually the highest vegetables in beta carotene, giving your body a healthy boost of vitamin A.

I like to add some oat cream to make my soup a little creamier, but you can always skip that part. But the parsley tho, is a must. Not only for the taste, but that much needed iron boost too (Yes ladies, this ones for you). 😉

Here are the instructions

Creamy Carrot and Sweet Potato Soup
(makes 4 servings)

1 medium-sized sweet potato
3 cups chopped carrots
2-3 cups low-sodium vegetable stock
1 cup oat cooking cream
½ + ½ cup fresh parsley
salt and pepper

+ optional: 1 can diced tomatoes

Start by peeling and chopping the veggies. Place in a pot with the vegetable stock and bring to boil. Let simmer covered for about 20-30 minutes, or until the veggies become soft. Add the cooking cream and half a cup of fresh parsley. Transfer to a blender (or use a stick mixer) and blend until smooth and creamy. Season to taste.

Best served with lots of fresh parsley and homemade bagels. ENJOY!

Thank you for stopping by, have a great day!

x Ella

follow for more foodie adventures @ellalunamaria