about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Vegetarian Massaman Quinoa Curry.

I’ve been feeling really conflicted with cooking lately.  On one hand, I feel really inspired by this dreary, rainy season to make hearty stews, warm soups, and other seasonal favorites.  I’m on a serious health and fitness kick (must sense the New Year coming!) and I feel inspired to pack as many veggies and nutrients into our family meals as possible. 

On the flip side, I also feel painfully lazy when it comes to actually COOKING meals.  Naps are a rare treat these days, and the ages of the kids don’t make it easy to do anything beyond reheating or throwing something onto a roasting pan. 

I was with a friend the other day at a fun paint place for the kids, when we decided to pop into the vegan café next door for lunch before heading home.  They had a massaman curry bowl on the menu as the seasonal item, and the minute I read the description I had to have it.  With eat bite, I asked myself – why don’t I cook more like this?  It was hearty and filling, but packed with veggies and protein, and I pretty much licked the bowl at the end.  I vowed to go home and figure out how to make something similar myself. 

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And so I did just that.  Traditional massaman curry is usually a chicken dish, but this recipe incorporates a lot of the same spices and flavors, so it’s my vegetarian take on this classic recipe. 

Vegetarian Massaman Quinoa Curry

by Emily Malone

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients (6 servings)

  • 1 large sweet potato (or 2 medium), diced small
  • 3 small heads broccoli, cut into small stalks
  • 2 boxes (10oz) shiitake mushrooms
  • 1 can chickpeas, rinsed and drained
  • 2 cans lite coconut milk
  • 1 teaspoon curry powder
  • 1 teaspoon cinnamon
  • 1 teaspoon coriander
  • 1 teaspoon ginger
  • 1/2 teaspoon anise
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup dry quinoa, rinsed
  • handful of cashews (optional)
  • fresh cilantro, minced (optional)


In a large heavy bottomed pot, or sauté pan with taller sides, start by heating olive oil on medium high heat. Add sweet potato, broccoli, and mushrooms, and cook until softening and slightly browning. After about 10 minutes of sautéing, add the chickpeas, the coconut milk, and all of the spices. Throw in a heavy pinch of salt.

Bring heat to a low simmer, and partially cover. Allow mixture to cook for at least 30 minutes. The longer it cooks, the more flavor that will develop. Stir occasionally.

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While the curry simmers, cook the quinoa in a rice cooker or sauce pot – combining 1 cup dry quinoa with 1.75 cups water, and cooking until all water is absorbed and quinoa is fluffy.

Once the quinoa is ready, and all veggies have softened in the curry, it’s time to serve! Spoon curry over cooked quinoa in bowls, and top with minced fresh cilantro and a sprinkle of chopped cashews.  Enjoy!

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This is one of my favorite things I’ve made in a long time.  I’m honestly not a huge quinoa fan myself, but I try to incorporate it into things because I know it’s such a healthy grain alternative and protein source.  This was the perfect way to eat it – buried beneath lots of delicious flavor, so it went almost unnoticed. 

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I’m sitting at the coffee shop this morning, looking out on another very rainy day, and wishing I had a big bowl of this waiting in the fridge for me back home!

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I’ll be back with one more quick post tomorrow – and then it’s time to unplug and enjoy the holidays.  Happy Monday!

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Coconut Curried Butternut Squash & Kale Soup

Hey guys – how was your week??  I am sorry for the radio silence over here.  This week totally got away from me.  We are busy, busy getting ready to go away for Thanksgiving week, and there has been a lot going on.  I’m sad it took me this long to check in – I apologize!

I’m actually planning another post for this weekend – a recipe roundup of vegetarian Thanksgiving ideas, in case you need some!  We’ll be traveling for the holiday this year, but we’re hosting a small Friends-giving on Saturday night so that we can cook all of our favorite things.  I love this time of year so much!!

There is frost all over the ground in Seattle this morning, and this time of year I am all about the warm, hearty comfort food.  At the same time, I’m trying to keep our meals really healthy and packed with veggies and color.  This recipe is the perfect blend of health food and comfort!

Coconut Curried Butternut Squash & Kale Soup by Daily Garnish 

Whether you are making it for your family on a rainy night in (like we did!) or serving it at a dinner party, there are plenty of ways to dress this bowl of soup up or down. 

Coconut Curried Butternut Squash & Kale Soup

by Emily Malone

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients (6-8 servings)

  • 1 medium white onion, diced
  • 1 large butternut squash, peeled, seeded, and diced
  • 2 cans lite coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon curry powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon garlic powder
  • 10 oz kale, torn into bite-sized pieces
  • salt, to taste
  • 20 leaves sage
  • baguette or bread (optional)

Coconut Curried Butternut Squash & Kale Soup by Daily Garnish


In a large heavy-bottomed pot or Dutch oven, heat a bit of olive oil over medium-high heat. Add the onion and sauté until softened and browning. Peel and cube the butternut squash, and add to pot with the onion. Sauté for 5-10 minutes, stirring occasionally over medium heat.

Coconut Curried Butternut Squash & Kale Soup by Daily Garnish

Once there is a bit of browning on the squash, add the coconut milk, veggie broth, and spices. Stir to combine and bring heat up to a simmer.

Coconut Curried Butternut Squash & Kale Soup by Daily Garnish

Coconut Curried Butternut Squash & Kale Soup by Daily Garnish

Allow soup to simmer for 20-30 minutes, so that squash can cook down and thicken the liquid, and good flavors can develop from the spices. Stir occasionally, and make sure heat is not too high — you don’t want it boiling!

One the squash is very soft and the liquid has thickened significantly, add all of your kale.

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It will look like a TON, but once you stir it into the soup it will wilt quickly! Allow kale to cook in the soup for about five minutes. Adjust any additional needed spices, and season to taste with a few big pinches of salt!

Coconut Curried Butternut Squash & Kale Soup by Daily Garnish

If you want to make your meal a bit fancier, you can add some fried sage leaves to the top — it adds a really great, flavorful crunch to the first few bites. Heat some oil in a small pan until hot. Then carefully drop the sage leaves in and let them fry and jump around for about 30 seconds – until crispy.

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Transfer to a paper towel and then sprinkle with salt.

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Add to the tops of the soup bowls for a delicious garnish!

Coconut Curried Butternut Squash & Kale Soup by Daily Garnish

Serve with baguette or bread for dipping – you can’t go wrong. 

Coconut Curried Butternut Squash & Kale Soup by Daily Garnish

We’ve made this twice in the last two weeks, and both times were a big hit.  The kids love dipping bread, and surprisingly ate their entire bowls.  I always consider it a win when they are eating their greens!

Coconut Curried Butternut Squash & Kale Soup by Daily Garnish

If you end up making this one – come back and let me know what you think!  I always love getting feedback on recipes, and I think this is a good one!

Coconut Curried Butternut Squash & Kale Soup by Daily Garnish

I’ll be back this weekend with a Thanksgiving recipe roundup – I hope everyone is looking forward to a wonderful holiday week!  Happy Friday!

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