Tag Archives: coconut milk

Tomato Lentil Coconut Soup

25 Jan

My 2016 resolution is to make at least two new recipes every month. I felt like I’d fallen into a rut, making the same five or six dinners over and over. I needed some motivation to try my hand at something new that would be enjoyed by everyone at the table. Soup is kind of perfect for this sort of challenge: it’s an easy, diverse, hearty option that can be anywhere between light and brothy or heavy and creamy. Wherever it may fall on that spectrum, it has got to be satisfying and the one I made this weekend was fantastic. It only took 30 minutes from start to finish – there really isn’t much prep at all. The flavour definitely improved overnight, so I’d recommend making the soup the night before and enjoying it the next day.

The recipe calls for butter but if you happen to be looking for a vegan recipe, you could certainly substitute the butter for oil.


1 tb butter
1 onion, finely diced
3 garlic cloves, minced
1 ts  coriander
1 ts fresh ginger, grated
1 cup red lentils
1 can coconut milk
2 c water
1 796ml can diced tomatoes
2 ts honey
1 ts salt
1 ts black pepper


1. In a large pot, heat the butter over medium heat and toss in the onions. Cook til soft, roughly 5 minutes. Season with a pinch of salt.
2. Add in the garlic, coriander and ginger. Sauté til aromatic, 1 minute.
3. Pour in the lentils, coconut milk and water. Stir and bring to a boil. Cover, lower the heat and simmer for 15 minutes until the lentils are very soft.
4. Remove from the heat. Add in the tomatoes, honey, salt and pepper and blend . (I used my immersion blender, but you can certainly pour it all directly into a blender.)
5. Season to taste!



Braised & Curried Tofu in Coconut Milk

14 May

A few months ago, we decided to implement Meatless Mondays at our place. We already had a good variety of Latin American recipes from which to pick that were vegetarian but after a couple of months, we’d pretty thoroughly exhausted them and wanted to try something new. I really enjoy coconut curry but hadn’t tried many – okay, any – recipes with tofu. J came across this recipe and made it with much success. The original recipe did not call for the soy sauce, but I would certainly recommend you use it.


1 16oz carton of firm tofu, packed in water
1 tb vegetable oil
1 yellow onion, thinly sliced
3 garlic cloves, finely chopped
1 tb ginger, finely chopped
1 15oz can coconut milk
1 ts Thai curry paste (or to taste)
1 ts soy sauce
1 ts hot sauce, optional
1/2 ts salt
3 tb cilantro stems, chopped + leaves for garnish
1 c frozen peas
Juice of 1 lime
4 c cooked rice
2 tb roasted peanuts or cashews, optional


1. Drain tofu and set on a cutting board while you assemble the rest of the ingredients.
2. Heat the oil in a sauté pan. Add onion, cooking over medium-low heat, stirring occasionally, until translucent, 3-4 minutes. Stir in garlic and ginger; add coconut milk, curry paste, salt, soy sauce and cilantro stems. Simmer gently. (If you’re using the hot sauce, add it here.)
3. Cut tofu into cubes or triangles. Add to sauce, raising heat to medium. Cook until heated through, approximately 5 minutes. Add peas and cook for a few minutes until hot. Season with lime juice.
4. Serve tofu and sauce over rice and garnish with roasted nuts and reserved cilantro leaves.

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