I’m not even sure this qualifies as a curry since it doesn’t use curry paste, but I do serve and eat it much like a curry.  It’s a quick and easy preparation and makes a delicious meal weeknight meal.

Curry:

• 1 lb of cod, cut into chunks
  
• 1 can organic coconut milk
  
• 1-2 birds eye chilis (depending upon how hot you like it), minced tiny (or you can use ground red pepper)
  
• ½ teaspoon minced ginger
  
• 1 teaspoon fish sauce
  
• 1 lime zest and juice
  
• ½ teaspoon white pepper
  

Preheat the oven to 325 degrees.

Mix everything except the lime juice and the cod in the bottom of a casserole dish.  Place the cod pieces so they do not overlap and each piece is submerged. Bake for 15- 20 minutes until the fish is tender and flaky.  Add the lime juice once it comes out of the oven.

Rice:

• 1 cup of jasmine rice
  
• 1 can coconut milk
  
• ¼ cup water
  
• Pinch of sea salt
  

Add in rice cooker and cook while preparing fish.

When the fish and the rice are both ready, fill a bowl ½ way with rice and then add the curry over it.  Top with some basil leaves, and serve. 

When the weather is cool in the spring, a bowl of soup is in order.  One of my favorite spring soups is a an asparagus and sorrel soup. The sorrel adds a lovely lemony zing to this otherwise creamy soup.

Asparagus and Sorrel Soup

• 1 bunch asparagus
  
• About two handfuls of sorrel leaves
  
• 1 onion, minced
  
• 3 cloves of garlic
  
• 1-tablespoon vegetable oil
  
• 2 tablespoons of butter or earth balance buttery sticks
  
• 3 tablespoons AP flour
  
• 24 -32 ounces of vegetable stock
  
• 1 cup almond milk
  

Prep:

• Wash and dry the sorrel leaves
  
• Cut the asparagus into small cubes
  
• Chop onion, medium dice
  
• Mince garlic
  

Cook

• In a 4 quart dutch oven, add the onions, garlic, sorrel and asparagus to the bottom of the pot with the oil.  Season with salt and pepper and sauté on medium heat until onions become translucent
• Add the butter and the flour and stir with a wooden spoon until combined with no lumps.  The color should be a golden brown or straw color.
• Add 24 oz of the vegetable stock and stir constantly until it comes up to a boil, then lower the heat to a simmer. If the soup is too thick, add more stock
• After about 5 minutes, buzz the soup with an immersion blender, or pour it in stages into a standing blender.  For this soup, I don’t buzz out all the lumps, I like a hint of texture. 
• Bring back to a simmer and let cook on low heat for another 10 minutes.
• Add the almond milk and stir, keeping the heat low. 
• Serve warm with a piece of crusty bread