Having just returned from our honeymoon I wasn’t quite ready to let go of the bright tropical flavours we enjoyed while we were away. Luckily, I found a sale on perfectly ripe mangos the other day, and I knew I wanted to use them in a veggie-packed quinoa salad.
Cold and flu season has hit our family pretty hard over the past few weeks, and they say nothing cures a cold like chicken soup, right? Well, this is my (somewhat loose) interpretation of a classic chicken soup mixed with one of my favourite dishes – red curry. This sweet and spicy soup gives you a good dose of vegetables and is sure to help clear those sinuses! Red curry paste, frozen corn, and a tin of coconut milk make this a quick, one pot dinner. You know me, I’m always looking for ways to add more vegetables, so I used sweet potato and spinach in this soup, but you can play around with different vegetable combinations or even make it vegetarian by leaving out the chicken.