Curried Yellow Split Pea and Carrot Soup with Mint Yogurt

My favorite part of this perfectly light yet satisfying lunch was the mint yogurt. I know, I know. Some of you might be tiring of my incessant "minting", thinking to yourselves "there she goes again with the mint." Well, here's the thing. Mint and I are very close. However, I recognize that my affinity for this refreshingly bright and versatile little herb is not shared by all (or even most for that matter), so I promise to limit the frequency of mint-related recipes, insofar as I am able. And, in the case of this very tasty soup, you can omit the mint altogether if you'd prefer and go with another herb of your choice, or simply do plain yogurt, or even abort the yogurt portion completely. I won't be offended and would love to hear about any modifications or substitutions you make to any of the recipes you see here. May your visits here serve as a source of inspiration. Maybe inspiration to use mint more? Just kidding.

For the soup:
                    1 cup yellow split peas
                    1 1/2 tablespoons olive oil
                    1 medium onion, chopped
                    2 garlic cloves, chopped
                    1 teaspoon curry powder
                    1/4 teaspoon ground turmeric
                    2 carrots, peeled
                    1 teaspoon kosher salt
                    salt and pepper

For the topping:
                    1/2 cup plain yogurt
                    3 tablespoons chopped mint 

Cover the peas with enough hot water to cover by 1 inch in a large bowl. Let stand for 1 hour.

Heat the oil in a heavy, medium saucepan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic, curry, and turmeric and stir for 1 minute. Drain the peas and add them to the saucepan with 4 cups of water, the carrots, and salt. Bring to a boil. Reduce the heat and simmer until the peas are very tender, about an hour.

Puree the soup in a blender (in batches if necessary) until smooth. Season with salt and pepper to taste.

Stir the yogurt and mint together in a small bowl. Serve the soup with a spoonful of yogurt over the top.

Makes 4 servings.

Adapted from Jeanne Kelley, Blue Eggs and Yellow Tomatoes.    

Spicy Green Coconut Curry with Tofu

I've been feeling in the mood for a delicious green curry for some time now. Yesterday afternoon, as I was poking around having a look, the can of coconut milk in the pantry was imploring, "Please...for the love of God, Shawn. We can't take this darkness and isolation any longer." At least that's what I thought I heard it say when I looked at it tenderly. And so it was done. That's the softy side of me. I give in to the voices inside my head more often than I'd like to admit. James and I headed to Seaside to pick up some extra firm tofu, peanuts, and a few other goodies.

What I love about this dish is that it comes together so effortlessly, and you can add or subtract ingredients depending on what your tummy desires (or what you happen to have on hand). I wouldn't skimp on the peanuts, however, although you can certainly try something else, like slivered almonds. They add a fabulous contrasting texture that compliments the tofu nicely. Of course, throw in some other vegetables from the fridge that may need to be used or a little yard bird if you're not into tofu to mix things up a bit.

          2 tablespoons safflower (or peanut) oil
          1 small onion, thinly sliced
          1 clove garlic, minced
          2-3 serrano chiles, minced (depending on your courage)
          2 1/2 teaspoons green curry paste (someday I'll make my own...)
          3/4 cup unsweetened coconut milk
          1/2 cup vegetable broth (I like low-sodium, but it's your choice)
          1 tablespoon tamari (soy)
          1/2 tablespoon mirin (rice wine)
          1/2 teaspoon toasted sesame oil
          1/4 cup cilantro leaves and stems, chopped
                  
          1 package extra-firm tofu
          1/4 cup cilantro leaves, coarsely chopped
          2 tablespoons roasted peanuts, chopped

Drain the tofu and cut it lengthwise through the middle to make two 1/2-inch thick sheets. Cook over medium-high for a few minutes with 1 tablespoon of the oil in a heavy skillet (we like our ridged grill pan for better browning). Then flip and cook for another couple of minutes until golden. Let cool, cut into smaller squares and set aside.

Heat the other tablespoon of oil in a wok or large, heavy saucepan. Add the onion, garlic, and chiles and stir fry for a minute or two. Stir in the curry paste, coconut milk, broth, tamari, mirin, sesame oil and cilantro, and simmer for five minutes. Add the tofu and simmer a little longer, until heated through.

Serve over rice. Garnish with cilantro leaves and peanuts.
                  
Makes 2-3 servings.

Inspired by Vegetarian Cooking For Everyone, Deborah Madison