African Peanut Soup


Creamy curry coconut soup with crunchy peanuts - seriously this soup is epic! I don’t know about you but I think soup is the perfect meal for fall - it’s hearty, warming, and just feels like what you should be eating when the leaves are changing colour.

So this is a recipe that we have been making forever, and I actually should probably give Aaron credit for this recipe because initially, it was his. Since first making this we have made this so many more times and even opted for this over turkey one year at Christmas. That is how much we all love this soup.

The combination of curry powder, crunchy peanut butter and sweet potatoes gives you that perfect savoury/sweet combo all while being super hearty. Plus, it’s full of really good for you ingredients. Sweet potatoes, lean ground turkey and warm earthy spices - I mean seriously I can’t say enough times how good it is!

The other great thing about this soup is it freezes amazingly - I like to make a big batch and pull it out of the freezer for those days when you need something quick and easy.

So next time you’re craving something hearty and delicious whip this up - I promise the flavour combination of the creamy coconut, peanut and curry will meet all your comfort food needs!


prep time 20 minutes

cook time 1 hour

total time 1 hour 20 minutes

servings 4


3 tbsp peanut oil

1 tbsp curry powder

1 medium onion

4 garlic cloves

2 large sweet potatoes - cut into 1/2 inch pieces

4 cups chicken stock

1 -28 oz whole tomatoes - quartered

1 lb ground turkey

1 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pepper

1/2 cup chunky peanut butter

1 can coconut milk

peanuts to garnish


In a large stock pot heat 2 tbsp of peanut oil then add in curry powder and cook for 1 minute stirring constantly. Add in sliced onions and cook stirring occasionally until onions are softened. To the pot add garlic and cook another 1 minute then add in add sweet potatoes, chicken stock and tomatoes. Simmer for 20-30 minutes or until sweet potatoes are very soft

In a frying pan add remaining tablespoon of peanut oil and heat. Add ground turkey and season with salt + pepper - stir occasionally until cooked through.

To the soup add in in the ground turkey, salt, pepper, cayenne pepper, peanut butter and coconut milk. Stir to combine then simmer another 20 minutes.

Serve immediately and garnish with peanuts.


Indian Spiced Oven Baked Salmon

This week be sure to add this salmon to your dinner menu. It’s so easy it can be on your plate in less than 30 minutes. Served with some rice and grilled veggies or a salad you have a balanced meal that is as good as you will get in any restaurant. Plus, if you have some leftover, this salmon is fantastic served cold over a salad for lunch the next day.

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Saucy Thai Red Curry

This yummy and a little bit spicy curry is a quick and easy dinner for those busy weeknights!


Today I’m keeping it simple without skipping out on flavour with this Saucy Thai Red Curry. The tender chicken and fresh red peppers make this the perfect weeknight dinner that you can throw together in just over 30 minutes, and while this is ridiculously easy it doesn’t skimp on flavour.

While it is always a good idea to do a big spice mixture and make your own curry paste it’s also a great idea to buy it and have the option of eating curry any old weeknight. I’m a fan of the Thai Kitchen Red Curry Paste but you can feel free to use any brand you love or can find.

It’s also extra easy if you pick up some yummy nan bread to serve on the side, or if you have a few extra minutes you can cook up some Jasmine rice.

Now one quick note, if you have never bruised lemongrass or if haven’t ever even heard of bruising lemongrass don’t fear. All you need to do it rough it up a little bit. if you have a meat tenderizer or a mallet just give those stalks a quick whack and your all set. Basically, you just want the flavour of the lemongrass to be able to infuse into your curry so by roughing it up a little bit it helps to maximize all that great taste because we all know curry is all about the depth of flavour.


prep time 10 minutes

cook time 25 minutes

total time 35 minutes

servings 4


1 tbsp olive oil

2 tbsp minced garlic

1 tbsp freshly grated ginger

1 tbsp chicken breast cubed

1 can coconut milk

5 tbsp red currie past

3/4 cup chicken stock

1 red pepper

1 lime

2 tsp sugar

2 lemongrass stalks

1 tbsp soya sauce

2 tsp corn starch

1/8 cup water

1 tbsp cilantro + more to garnish


In a hot wok add in oil, garlic and ginger and cook for 30 seconds or until fragrant. Reduce heat to medium then add in cubed chicken and cook for 5 minutes or until the chicken is fully cooked and no pink remains.

Add in coconut milk, currie past, chicken broth, sugar and bruised lemongrass stalks. Bring to a boil and simmer for 10 minutes or until the sauce has reduced slightly.

Add in soya sauce, the zest of the lime, sliced red peppers and 1 tbsp of chopped cilantro. Cook another 5 minutes or until red peppers are tender. In a small bowl combine corn starch and cold water and stir until combined. Remove lemongrass stalks then add in cornstarch and stir until thickened (approx. 2 minutes). Squeeze in the juice of 1/2 a lime then serve immediately with rice or nan bread.