Sweet Corn & Curry Chowder
There is nothing better than a good bowl of soup! Soup is soul medicine. It is the elixir that you can offer to anyone and they trust it will at least be hot, smell good, and have some healing veggies included. I love a little spice, and curry is just the right spice to come into a winter style gathering or a wonderful pop of life into a routine weekly dinner schedule. Every ingredient is easy to purchase and most of us regular “Kitchen Witch’s” have them somewhere in the cabinet.
Besides, this awesome recipe actually has a lot of physical benefits. Curry is rich in anti-inflammatory compounds and consuming it may help reduce oxidative stress, boost heart health, and improve blood sugar levels. Yes, it is 'starch heavy' but when you consume no meat & dairy your body can handle it all and easily breaks it all down.
Let’s get to cooking…
**Side note, I'm one of those “I keep lots of broths in the freezer without labels, so my vegetable broth is always some unknown mixer" people.” So, to get a yummy mixer of vegetable broths try mixing two different brands.
Ingredients
8 Cups of Vegetable Broth
6 cups of water
2 cups of Green Lentils
1 cup of Navy Beans
2 cups of Chickpeas
2 cups of sweet corn (frozen or fresh)
1 can of sweet Jamaican Coconut Milk
1 Red Onion
1 Garlic Clove
2 Bell Peppers
1 Red Sweet Pepper
Japanese Curry Paste
3 tbsp Curry Powder
2 tbsp Turmeric
1 tbsp Cumin
½ tbsp Black Pepper
2 tsp Himalayan Pink Salt
1 tbsp Garlic & Onion Powder
2 tbsp Garam Masala
½ tsp Mustard Seed
4 tbsp Olive Oil
Fresh Chopped Cilantro for garnish
Prep:
1. Chop all veggies.
2. Either Pre-cook the Navy Beans & Chickpeas or use canned beans and rinse thoroughly.
Instructions:
1. In a large pot, add 4 cups of water and the dry green lentils and cook on medium heat for 20 minutes.
2. In your soup pot, add olive oil and all the chopped veggies and cook until tender. Don’t over cook to a mush.
3. Once veggies are tender, add the vegetable broth into the pot.
4. Rinse the lentils.
5. Add the rinsed lentils into the soup pot.
6. Add another 2 cups of water into the soup.
7. Add the entire container of Japanese curry paste. Cover the pot and let it cook another 15 minutes on low.
8. Remove the soup from the heat and let it sit another 20 minutes.
9. Once the soup is room temp, add the coconut milk and stir until is fully mixed in. Let it set another 5 minutes off the heat.
10. Turn the fire up to a medium simmer, and add all the spices remaining, and the corn. Stir with every sprinkle.
** A little spell work here** With every stir going clockwise repeat:
May all who eat this soup
Be nourished not only within the belly
but deep into the core of their spirits.
May they feel full of joy and
Self-abundance
Leaving not only their bellies full
but also, their self-worth be overflowing
Spirit, Ancestors, Mother Moon, Father Son and all the Stars in the sky do your blessings
And so, they will be full of love, light, and abundance.
Ase
11. Cover the pot after and let it cook another 20 minutes or so on a very low heat.
12. Stir occasionally, just making sure nothing is sticking to the bottom of the pot.
13. Remove from heat and when it is cooled enough, dish out a bowl and sprinkle with cilantro.
14. Go ahead and eat it all, I won’t tell!