NYT Cooking: With a bit of red Thai curry paste, some cans of garbanzo beans and coconut milk, regular pumpkin is turned into an aromatic hot pot that can be served as a mildly spiced vegetarian curry.
green chickpea & chicken coconut curry w swiss chard. Could use spinach or kale instead & add other veggies. (ELW - used canned chickpeas, and sweet potatoes + bell pepper instead of chicken. Awesome use for swiss chard)
This healthy coconut quinoa curry is one of the easiest meals you'll ever make. Just toss all the ingredients in the slow cooker and let it cook! But substitute broth for 1 can coconut milk to reduce fat
DONNA HAY'S CAULIFLOWER, CHICKEN & YELLOW SPLIT PEA SOUP
Easy Brown Rice Risotto with Mushrooms and Fresh Oregano