COCONUT CURRY LIME SOUP WITH DANDELION GREENS

 
Coconut Curry Lime Soup

Find balance through Ayurvedic nutrition. The six tastes: each uniquely their own, each either benefitting or diminishing one's dosha

In Ayurveda, a well-balanced meal includes all six tastes. The marrying of these tastes helps to promote optimal digestion and bring harmony to the body.

This recipe checks off every one of the six tastes. Sweetness from the coconut milk and toasted cashews, salty and pungent from the curry and spices, bitter and astringent from the dandelion and turmeric, and sour from the lime. This nutrient-dense soup, adapted from a longtime coconut curry recipe (a favourite among my clients), is now yours to also enjoy. 

Food as fuel, as remedy, and for enjoyment. It's an incredibly delicious dish that will leave you feeling warm and nourished (perfect for this time of year).

If you happen to try the recipe, please let me know what you think. Save this recipe to Pinterest and tag me in your photos #kikanblvd on Instagram!

For more about Ayurveda, the six tastes, food energetics, and eating for your dosha, check out my last post.
 

MAKES 4 SERVINGS

1-2 tbsp. coconut oil or ghee
2 large sweet potatoes, cut in 1-inch cubes
1/2 head of cauliflower, cut into florets
1 tsp. ground cinnamon
1 tsp. ground turmeric
1 tbsp. curry paste
1 tsp. curry powder
1" piece fresh ginger, grated
2 shallots, thinly sliced
1 15-ounce can chickpeas or 4 boneless, skinless chicken breasts
1 can full-fat coconut milk
juice and zest of 2 limes
3 c. Filtered water
1 bunch dandelion greens, trimmed + roughly chopped
1 clove garlic, minced
micro greens, optional
fresh cilantro, optional
toasted raw cashews, optional
 

DIRECTIONS

1. Preheat oven to 400 degrees F. Toss chopped sweet potatoes and cauliflower in a large bowl with 2 tbsp. coconut oil or ghee, as well as the cinnamon and turmeric.

2. Spread vegetables on a baking sheet in a single layer (may need a second baking sheet!). Roast for about 30 minutes or until vegetables are tender. Once vegetables are cooked, prepare the rest of the dish.

3. In a large stock pot, heat about 1 tbsp. of coconut oil on medium-high heat. Add curry paste and curry powder, then mix with the oil until well combined. Add fresh ginger and shallot, and cook until fragrant.

3. Add chicken and cook until completely cooked through. Alternatively, add the chickpeas until heated through.

4. Meanwhile, prepare the dandelion greens. Melt 1 tsp. coconut oil in a large frying pan on medium-high heat. Once the pan is hot, add the minced garlic. 

5. Saute the garlic until fragrant, then add the dandelion greens. Cook until just wilted.

6. To the curry, add the roasted vegetables. Combine well with the chicken and/or chickpeas. 

7. Add the coconut milk, lime juice, zest, and water. Let simmer for a few minutes.

6. Serve and enjoy, topped with your favourite micro greens, fresh cilantro, and toasted cashews.