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.
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