I’ve been on a kick lately to try and cook things out of my pantry staples. It’s not something I excel at. My cooking style is more like ‘oh, I have a whole pantry full of food? Well, I’d rather cook something that contains none of those ingredients, so perhaps I should go to the store’. The real problem is once I get something in mind to cook, I can’t shake it. Even if I don’t have any of the ingredients.
I believe the incredible abundance of snow has been the main driving force behind creating meals out of the pantry – why put on 10 layers of clothes and lace up my snow boots if I can stay in my pjs and create something out of the food in my house? I’m trying, at least.
A few days ago I was trying to think of something to make for lunches for the week. I was really craving Red Lentil Thai Chili from Post Punk Kitchen. The only problem? I didn’t have
red any lentils or sweet potatoes (the other main ingredient in the chili). But I didn’t have This – And it just kept staring at me from the fridge. Every.Time.I.Opened.The.Door.
So I had to create something red-curry-worthy, out of my pantry items.
This soup gets its ultra creamy consistency from the coconut milk which I’m obsessed with – if you haven’t caught on yet. It also has a good bit of spice to it from the curry paste – but is in no way overwhelmingly spicy.
- Oil for sautéing (optional)
- 1 small onion, diced
- 1 large carrot, diced
- 3 cloves of garlic, minced
- 2 cans of red beans, drained and rinsed
- 1 can of diced tomatoes (not drained)
- 1 can of full fat coconut milk
- 1 generous tablespoon of red curry paste
- ½ teaspoon of coriander
- A dash of powdered ginger
- 2 teaspoons lime juice
- Cilantro, to taste
- Heat oil (optional) in a small soup pot
- Sautee on medium the onion, garlic and carrot until they are soft
- Add the red beans, diced tomatoes and coconut milk and stir well
- Add the curry paste, coriander, ginger and lime juice and heat on medium, stirring until warm
- Add the cilantro to taste
- Serve warm. Store leftovers in an airtight container once cooled completely
I featured this recipe in Rick Heller’s Wellness Weekend. You can find other awesome recipes by clicking here.
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