I’ve never been a real foodie. Don’t get me wrong, I love a really good meal and I do feel a sense of accomplishment when a recipe works out, I’m just not super passionate about food. Not like I am about herbs. Going gluten and dairy free has presented me with a real challenge in the kitchen. Many of our staple meals are out the window and I’ve had to get creative. Yesterday I had a can of opened coconut milk in the fridge and fresh beans and zucchini from our garden. Here’s what I made and it turned out really good! So good that I’m sharing the recipe.
Ingredients – Broth
- 4 cups of vegetable broth
- 2 cans of coconut milk (one can was about 2/3 full)
- 1 tbsp of red curry paste
- 1 tbsp of yellow curry paste
- 2 tsp gluten free soy sauce
- Juice of one lime
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Ingredients – Veggies
- 2 garlic cloves pressed
- 1 yellow zucchini chopped
- ½ large onion chopped
- A large handful of green beans (about 20 or so)
- Chopped and blanched
- 10 small potatoes (mixed variety – what I had left in the fridge)
- Chopped and boiled for 5 minutes to soften them
I had it simmering for most of the day. It was delicious! My husband is not really a soup guy and he devoured it. This is definitely going in the menu rotation.
