Keep your family far from boredom by changing up our curried soup each time you make it. Try stirring in 1 cup of cooked quinoa or brown rice, 8 ounces of cooked and shredded chicken (skinless, of course) or 8 ounces of cubed firm tofu.
They're economical, full of fiber and great for the heart! Learn how to use your beans in Chef Jo's tutorial.
Video: Leafy Green Vegetables
Like mom always said: Eat your greens! Chef Jo gives you the lowdown on super-nutritious leafy green vegetables and how to use them in your cooking.
1 tbsp coconut oil
1/2 medium white onion, diced
1 medium carrot, peeled and diced
2 tsp curry powder
1 1/2 cups BPA-free canned chickpeas (garbanzo beans), drained and rinsed (TRY: Eden Organic Garbanzo Beans)
4 cups low-sodium chicken or vegetable broth
4 cups fresh baby spinach
1 tbsp fresh lime juice
Sea salt and ground black pepper, to taste
2 small whole-grain pitas or Naan breads (each 4 inches in diameter), halved
Heat oil in a large saucepan on medium-high.
Add onion and carrot and cook, stirring frequently, until onions are translucent and softened, about 5 minutes. Add curry powder and cook, stirring until fragrant, about 1 minute. Add chickpeas and broth and bring mixture to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove pan from heat and stir in spinach and lime juice. Season with salt and pepper. Serve immediately with pitas on the side for sopping up soup.
Frittatas are the quintessential quick meal and perfect any time of day. Try this spinach frittata tonight with a simple green salad, then munch on leftovers tomorrow morning with a side of oatmeal or in a tortilla for a wholesome lunch.
A drop of tasty coconut milk is used in place of oil to brown the chicken in this soup and adds the rich flavor beloved in Indian cuisine. If you prefer a citrusy, herbal taste instead, try swapping the cilantro for fresh parsley and a squeeze of lime.