Cooking with Curries

In this free cooking demonstration, Anca Soloschi, MS, RDN – a Registered Dietitian Nutritionist with Sound Dietitians, LLC – guides you through three complete curry recipes from scratch, spanning Thai, Indian, and coconut lentil styles. Co-sponsored by Skagit Regional Health and hosted at Stilly Valley Health Connections, this class is part of our free class recordings on healthy cooking.

The three curry recipes demonstrated in this class:

• Thai-Style Tofu Curry – a vibrant, plant-forward curry built on green curry paste, lemongrass, and fresh ginger, with orange and purple sweet potatoes, bell peppers, carrots, and kale cooked in coconut milk and broth, finished with fish sauce, tamari, lime juice, and fresh basil
• Indian-Style Chickpea Curry – a warming, deeply spiced curry layering ground coriander, cumin, cinnamon, turmeric, and garam masala over a tomato base with chickpeas, finished with heavy cream (or coconut milk), kale, and fresh lime
• Mushroom Lentil Coconut Curry – a quick, plant-based curry using pre-cooked lentils, white mushrooms, bell peppers, and cherry tomatoes simmered in coconut milk with aromatics, finished with spinach, cilantro, and lime juice

Throughout the class, Anca covers aromatic base building, how to adjust heat level with curry paste and fresh peppers, why toasting spices before grinding deepens flavor, how to handle spicy peppers safely, low-sodium swaps for canned ingredients, and how to cook rice for your preferred texture.