As the days get cooler, we alternate a batch of our easiest ever Thai Curry recipe found below and our homemade Mexican Vegetable soup.
It’s a great why to boost your phytonutrient intake while having a wonderful bowl of soup in the fridge that can be warmed up for 2-3 lunches.
Cook Once, Eat Twice (or more!)
We totally understand the challenges and constraints of day-to-day life, and we realize it isn’t always easy to prepare a homespun meal every day of the week. But if you have a few go-to staple recipes you will be amazed at how much easier and tastier clean eating becomes.
To make soups and sauces even quicker, we highly recommend adding a hand-stick blender to your kitchen. Between a hand-stick blender and our suggested blender that we talked about a few days ago, they are easily the most used appliances in our kitchens.
Great Soups + Stews
Stews are great, because they can easily be loaded with an array of vegetables and protein, and serve as a complete meal. They’re so quick and easy!
If you can keep a big pot of stew in your fridge at all times it will make the world of difference when it comes to eating clean in a hurry.
Stew is incredibly easy to make. Even if you are the worst cook in America, you could still learn to make a delicious stew! The key here is you want to make sure the stew recipe you make is super healthy.
You want to look for dairy-free stews made with a clean broth, and filled with veggies, and an anti-inflammatory meat, or other source of protein.
Here’s some of our favorite vegetable stews:
How to make the Easiest Ever Curry Recipe
The absolute best part about this easiest ever curry recipe is that there is only 3 steps and you don’t even need to saute anything.
Unlike most cauliflower soup recipes, this one is also dairy free. It’s simple, incredibly flavorful, slightly rich but not crazily so.
Step #1: Use a large 5.5 quart pot and bring 4 cups of water to a boil and then add cauliflower, celery, onion and ginger.
Follow the instructions below for adding the butternut squash and how many minutes to cook.
Step #2: Next you’re going to add some of our favorite anti-inflammatory spices: curry powder, turmeric, cumin, cardamom and garlic.
We use this incredible little garlic press (only $20) that comes with an easy-to-squeeze press and a smart little tool to clean out the garlic press. It’s one of our favorite kitchen items and you can find it here.
You’ll also add in some coconut milk, coconut oil and salt.
Step #3: When the soup is ready, just use a handstick blender — or if you use the Xtrema 5.5 Quart pot, we ladle in batches, into a stainless steel blender jug (like this one from Luvele), puree until smooth and creamy.
We sprinkle a little more curry or turmeric on top with some chopped cilantro for a delicious finish.
This Easiest Ever Thai Curry Recipe is loaded with vegetables. We just can’t get enough of it over here.
Thank you Dawn from Spoonful Of Health for sharing this delicious recipe with us!
For those of you with food allergies and food sensitivities, it’s helpful to know this recipe meets the following dietary restrictions:
Egg Free / Grain Free / Bean-Free / Gluten Free / Paleo Friendly / Vegan / Vegetarian / Nut Free/ Dairy Free
Easiest Ever Thai Curry Recipe
No need to saute a thing, this Thai Curry Recipe can be made in just 3 super easy steps. It’s rich and creamy but clean and dairy free!
- Prep Time: 15 mins
- Cook Time: 15 minsInactive Time: Total Time:
- Total Time: 27 minute
- Yield: 8 1x
- Cuisine: Soup
- 1 large head cauliflower (or 2 small heads), stems removed and florets chopped
- 4 stalks celery, chopped
- 1 Spanish onion, chopped
- 1 teaspoon chopped gingerroot
- 1 bag (16 ounces) frozen butternut squash
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1/4 teaspoon cardamom
- 5 cloves garlic
- 1 can (15 ounces) full-fat coconut milk
- 3 tablespoons extra virgin coconut oil
- 4 to 5 teaspoons Himalayan salt
- Several pinches cayenne or hot sauce, optional
- Bring 4 cups of water to a boil. Add the cauliflower, celery, onion and ginger. Lower heat to medium and cook 2 to 3 minutes. Add the frozen butternut squash and cook for another 4 minutes or so, or until cauliflower is fork-tender.
- Add turmeric, cumin, curry powder, cardamom, garlic, coconut milk, coconut oil and salt. Simmer for 5 minutes.
- Using a handheld stick blender or a stainless steel blender jug (like this one from Luvele), puree until smooth and creamy. Serve warm.