Belongs to geekypoet Winter Curry 
You might need to buy:
  • black mustard seeds
  • grated fresh ginger root
  • ground cumin
  • ground coriander
  • ground cardamom
  • minced fresh green chile or 1/2 teaspoon cayenne
  • potatoes
  • peeled and cubed butternut squash
  • tamarind concentrate
  • chopped tomatoes
  • chickpeas
  • fresh cilantro

Parsley can be used instead of coriander, couscous or bulgur can be used instead of brown rice, vegetable stock or water can be used instead of chicken stock. The hot pepper flakes are optional.

serves 6
You might need to buy:
  • Broccoli Florets
  • Sweet Red Pepper
  • Cooked Chickpeas
  • Cumin
  • Hot Pepper Flakes
  • Chicken Stock
  • Lemon Juice
ready in about an hour; serves 4
You might need to buy:
  • Fresh ginger
  • Mushrooms
  • Peanut oil
  • Seasoning:
  • Soy sauce
  • Chinese rice wine or Sherry
  • Sugar
  • Corn starch
  • Sesame oil
  • White vinegar
  • Marinade:
  • Corn starch
  • Soy sauce

I used water and not stock and that was fine.
*
The fresh parsley is nice but not necessary.
***This is lovely w/ just a green salad and some fresh bread and butter.

serves 4
You might need to buy:
  • fresh mushrooms
  • butter
  • milk
  • fresh lemon juice
  • sour cream
  • parsley
You might need to buy:
  • finely chopped onion
  • diced carrots
  • diced celery
  • tortellini
  • stemmed fresh spinach or a box of frozen spinach
  • rinsed and drained cannelini beans

Had to throw in a packet of seasoning

serves 12

Traditional Shepherd’s Pie is usually made with ground meat and white potatoes. I like this one because it has sweet potatoes mixed in and omits the meat filling. The curried lentil filling is sandwiched between two layers of creamy potato filling sitting on a crouton crust baked on top of sweet zucchini. I serve this as an entree with a simple chopped tomato salad.

serves 6
You might need to buy:
  • medium or large sweet potatoes
  • medium or large white potatoes
  • CURRIED LENTIL FILLING:
  • lentils
  • sliced onions
  • sliced shiitake or button mushrooms
  • broccoli florets
  • yellow or red bell pepper
  • nutritional yeast
  • cornstarch
  • zucchini
  • bread crumbs or premade croutons
  • GARNISH:
  • thinly sliced scallions or green onion

This delicious, vegetable-filled broth can be served by itself or used as a base for other soups. The vegetables used in this soup are often just added to soup liquids for cooking. This recipe oven-roasts them first, enhancing their flavor. Your kitchen will fill with the aromas of the roasting vegetables evoking old-fashioned, home-style meals. Comfort food at its finest.

serves 4
You might need to buy:
  • large carrots
  • celery
  • dried mushroom pieces

This creamy purée shows how using fruit in savory soups adds a nice, mellow flavor. Pears, because they are high in fiber, add body, too. If you buy the squash pre-cut, this soup is a good choice when you are entertaining because it is rich enough to be special while it lets you devote more time to other preparations. Chefs use leeks frizzled in a little oil to garnish dishes and add pungent flavor.
Fast Fact: While higher in fat than milk, cream is far lower in sugar and carbs.
Quick Tip: Large leeks tend to be woody, so buy them an inch or less in diameter.

serves 4
You might need to buy:
  • unsalted butter or canola oil
  • large leek
  • medium carrot
  • chopped peeled butternut squash
  • ground cloves
  • heavy cream or milk
  • large leek