Big Curry Noodle Pot

This is one of my favorite recipes from one of my favorite cookbooks (Super Natural Cooking by Heidi Swanson).  A big bowl of slippery noodles in a delicious coconut curry sauce, tossed with tofu and veggies.  Everything you need in a single bowl!

Big Curry Noodle Pot

8 oz of whole-grain noodles (I usually just use whole-wheat spaghetti or linguine)

2 tablespoons coconut oil

2 cloves garlic finely chopped

1 onion chopped

1-1/2 tsp red curry paste

12 oz extra firm tofu, cut into cubes

1 14oz can coconut milk

2 cups veggie stock

2 tsp ground turmeric

2 tablespoons shoyu sauce

1 tablespoon natural cane sugar

juice of one lime

2/3 cup peanuts

1/3 cup slivered shallots

1/3 cup chopped fresh cilantro

Cook noodles in plenty of water until just tender.

Start making curry while noodles cook. Heat coconut oil in large saucepan over medium-high heat. Stir in garlic, onion and curry paste and mash the paste around the bottom of the pan a bit to distribute evenly. Cook until fragrant - just a minute or two. Add the tofu and stir until well coated with curry. Stir in the coconut milk, stock, shoyu and sugar, bring to simmer for 5 minutes. Remove from heat, stir in the lime juice and add the noodles, jostling around a little.

To serve, heap big piles of noodles into individual bowls and top with a ladle or two of curry. Top with peanut and cilantro and shallots.

NOTE: I always add extra veggies, too: I toss in steamed broccoli or frozen peas or sliced bell peppers.  The batch pictured above has broccoli and peas.