Jasmine Rice with Curried Lentils and Vegetables

I'm a firm believer of pairing curry with white Jasmine rice for the rich, buttery smell & taste - brown rice is certainly healthier, but the white rice provides a milder background for the stronger flavors of the curries. I made the lentils in my favorite fashion - with coconut milk & a premixed green curry with lemongrass, zefir limes and Thai ginger. I threw in some fresh spinach after the lentils were done cooking, so that it didn't cook down too much. Separately, I fried up some onions, purple potatoes, and tomatoes in a little oil before adding red curry paste, which has a warmer and more savory profile than the green curry.

Fancy Potato Soup

I wanted a classic thick & creamy potato soup with a little something extra. I just used potatoes, their own boiling water, and some almond milk as the base with parsley and onion. I love these little purple potatoes, their color is even more vibrant when raw or baked - but I wanted to add some crisper fried chips for a nice texture contrast. The roasted red pepper puree is a great complement in small quantities, as well as a nice visual presentation when paired with a sprig of fresh green sage.