Curry Coconut Turkey Veggie Soup Can’t WAIT to make this one! Got this recipe from the BFF and she’s an incredible cook! Once I make it I’ll upload a pic!
ingredients
Onion
Carrots
Celery
EVOO
1lb Ground Turkey
Salt
Curry/cumin (to taste)
2 qts Chix broth
5tbsp Thai yellow curry sauce from TJ
Zucchini/mushrooms
1/2 can coconut milk
Little more salt and some cayenne
1/2-3/4 c fresh chopped cilantro
directions
Sauté onions, carrots and celery in EVOO until the carrots barely become soft
Add the turkey and brown in the same pot seasoning with salt, curry and cumin to taste
Add chicken broth the ingredients already in the pot
Add 5tbsp Yellow curry sauce from Trader Joes , chopped zucchini and mushrooms and 1/2 can of coconut milk with salt and cayenne to taste and simmer until veggies are cooked
Just before serving, mix in 1/2-3/4 c fresh chopped cilantro and let simmer for a few minutes
It was super easy to make and, as I’ve mentioned in other posts, I LOVE cooking weekend breakfast and brunch! Today’s religious experience was so simple and flavorful! It even got the complement comment “this is SO good! I feel like I’m on vacation! “… Now that makes a chef happy!
The crispy texture of the pancake mixed with the creamy avocado sauce and the runny egg is just to die for! The lime in the avocado sauce and the spices made for a very refreshing meal. I couldn’t believe how the flavors and textures mixed. Don’t get me wrong, I knew it would be good but I was actually surprised at how incredibly delicious it was! I regret that I have only one stomach! You can play around with different spices and ingredients, and you might get extra points if you find a way to mix in some tequila! 🙂 Breakfast drink anyone!?
Potato Pancakes, Poached Eggs & Avocado Sauce a rough step by step guide
Potato Pancake & Poached Eggs Ingredients
Potato
Milk (you can use regular or an alternative)
Cheddar Cheese, grated (regular and/or alternative)
Eggs
Fresh Salt & Cracked Pepper
Cilantro (to garnish, if desired)
Green Onions (to garnish, if desired)
Sour Cream (to garnish, if desired)
Heat pan for potato pancakes. I swear by my Calphalon Crepe Pan! It heats evenly and the non-stick makes for quick and easy clean up!
Mash together the potato, milk, salt & pepper to taste. Make sure to get it as smooth as you can without any potato lumps. While the potato pan is still heating, chop the green onion, cilantro and grate the cheese.
To make the avocado sauce, mix together all listed ingredients to taste until smooth. Be mindful on the cumin, it’s a strong flavor and can easily overpower the flavors if you’re not careful!
The potato pan should be hot by now, scoop in the potato and carefully flatten and shape into a circle. Cook until crispy on one side and flip. Add the cheese and allow it to melt. Once the cheese is fully melted, move to plate and smear avocado sauce on the top.
Once you flip the pancakes, start the water for the eggs boiling and poach the eggs for 3 minutes. Have a small ramekin handy to drain the water from the eggs. I LOVE the CorningWare Ramekins, they’re so stylish and the perfect size for poached eggs. After 3 minutes, don’t let the eggs overcook, remove the egg with a slotted spoon and rest the spoon over the ramekin to allow the last drops of water to fall. If you don’t do this, the water will soak into the pancake and make it soggy.
Place the poached egg on top of the avocado adorned pancake, and garnish with cilantro, green onion, sour cream, and spices as desired. You can add a little salsa if you wish, I wanted to bring out the flavor of the avocado sauce so we didn’t use it for this breakfast.
