Delicious Dairy-Free Curries and Tropical Soups Made at Home

Some ingredients just make sense to keep around, considering how versatile they are. An excellent example would be coconut milk. Perhaps you’ve gotten some out of the refrigerator for your curry sauce – no worries at all; there’s always a way you can use the rest. You can pour it into some soup, or even keep it for the next day. It becomes an absolute lifesaver whenever you want some creaminess but don’t want anything to do with dairy products. And should you feel like some Thai-style curry or simple vegetable soup, a grocery store near me will definitely come in handy.

Make Weeknight Thai Curry

You don’t need to empty half the produce section for a good curry. Just pick a few vegetables you actually enjoy; it’s really that simple. Other types of vegetables can be added depending on your preference, with mushrooms, sweet pepper, carrot, green beans, and baby corn as some options. Put some oil in the wok and then stir-fry the curry paste with the oil for a few minutes at high heat. Add the vegetables to the wok along with the milk and cook on medium heat until the vegetables are slightly soft. Complete the recipe with some lime juice and chilli.

Make Soup With Leftover Veggies

A great approach to dealing with old vegetables is to make soup. Throw in whatever vegetables that you have, such as carrots, pumpkins, corn, mushrooms, potatoes and even spinach, in order to prepare a soup. Begin by frying the onions and garlic for a while, then throw in your chopped vegetables, add your veggie broth and allow it to soften. When it’s ready, stir in a bit of milk to bring it together. Blend it smooth if that’s your thing, but chunky soup has its charm, too – not to mention less work.

Give a Basic Stew a Coconut Upgrade

If you’re looking for something that fills your tummy, cook your potatoes, carrots, peas, cauliflower, anything you have, with onions, ginger, garlic, and a little bit of spices. Then when your veggies are ready, put some milk or cream into the pot and let it simmer. Eat it with rice or roti – totally your call. Throw in fresh coriander at the end if you’ve got it, but if not, don’t stress.

Don’t Buy What You Already Have

Don’t get excited just yet about your grocery list since there may be some items in your pantry that are not yet used up. There may be some rice, onion, garlic, seasonings, and even vegetables. For anything else, ordering from a grocery store near me is a real time-saver. There’s no reason to come home with a bunch of extras you don’t actually need.

Taste As You Go

These dishes honestly turn out better if you taste while you cook instead of measuring things to the milligram. Add a bit of salt and taste. Need more lime? Toss some in. Too spicy? You can fix it. Switch up the veggies, change the spice, make your soup thicker or thinner; it’s all flexible. Make the meal yours.

Use Up That Leftover Coconut Milk

Don’t just shove the half-used coconut milk to the back of the fridge and forget about it. Check how long it’ll keep, and plan another simple meal in the next day or two – maybe a curry tonight, soup tomorrow. No need for a whole new shopping trip.

That’s the beauty of these recipes. There’s room to improvise; you don’t need a brand new list every time, and you end up with a solid meal without spending hours in the kitchen.

Photo by Tijana Drndarski from Pexels (Free for commercial use)

Image published on May 2, 2020