Gyeongbokgung Palace with Spicy Curry Soup

 black rice yellow curry3

Firstly, welcome to Garment To Gourmet. Now to the inspiration, Natalie Suarez. She started fashion at the age of 15. When I was 15, I was just trying to figure out how to get through high school classes. So, to say she is impressive is an understatement. Natalie not only models but photographs, writes and plays music. She shares her talents on her blog http://natalieoffduty.com/ . So, do check her out. Her lovely outfit inspired today’s dish. Spicy Yellow Vegetable Curry Soup  paired with Black Rice. While gathering inspiration from the photograph, I was constantly mesmerized by the vibrant yellow. I knew that a yellow, orangish curry would be the perfect dish along side Natalie’s outfit.

SPICY YELLOW VEGETABLE CURRY SOUP

Serves 4-6

Ingredients

-1-2 cups black rice

– 3 finely diced garlic cloves

-1/2 cup of finely diced white onion

-2-3 cups of diced and peeled butternut squash

-1 can of coconut milk

-1 tsp of juice from lime

– 2-3 tsp. yellow curry powder

– 1/2 tsp. onion powder

-4 tsp. turmeric

– 1/2 tsp. cumin

– 1/2 white pepper

-1/2 tsp.  cracked black pepper

-1/2 tsp ginger powder

-4 tsp. red curry paste

-2 cups of vegetable broth

-1 Roasted yellow pepper

-olive oil for sauteeing

Cook’s notes: Add sea salt to taste and more red curry paste for extra spice.

Directions-

-Cook black rice as followed on package and set aside.(Or do while making soup)

-Heat oven to 350 F.

-Once oven is heated, wash and cut top off yellow pepper and remove seeds.

-Place aluminum paper or baking pan in the oven. Then plop yellow pepper in oven. Roast for 20-25 minutes.

-In a medium sized pot, add fair amount of olive oil, about two-three tbsp. Heat pan to medium heat.

-Once hot, add chopped garlic and onion. Sautee till translucent.

-Add spices to get that lovely yellow color and stir till combined.

-Then add coconut milk and butternut squash.

-Stir in the red curry paste, lime juice and vegetable stock.

-Bring to a boil.

-Once boiling, stir and lower to medium-low heat for 15-20 minutes or until squash is soft.

-Once yellow pepper is done, set aside and prepare blender.

-Add soup contents into the blender along with the pepper and blend till smooth.

Enjoy hot with black rice in the middle or beside of.

Photography done by- Natalie Suarez (left side) and Bernadette Mira (right side)

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