You may have noticed that I have been posting more cooked recipes lately than I have in the past and while raw food is still a large part of my diet and lifestyle, I like to eat intuitively and give my body what it’s feeling for. I don’t subscribe to any particular food philosophy but choose to listen and follow my inner guide. I’m going to be writing about this in more detail soon as I’ve recently made some surprising additions to my diet that I’d like to tell you about so stay tuned!
I’ve been craving a warming noodle dish just lately so I got experimental in the kitchen and whipped up this veggie noodle curry. If you’re a meat eater, you could of course include that at the beginning of cooking or if you prefer, add tofu or serve it with rice.
- 2 small red onions, chopped
- 1 red chili pepper (use 1/2 if you don’t like it too spicy)
- 4 cloves garlic, peeled
- 1/4 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 4 tablespoons water
- 1 teaspoon ginger, grated
- 1 tablespoon cashew pieces or approx 5-6 cashew nuts
- 1 tablespoon coconut oil
- 5 large broccoli florets, chopped into smaller bit size pieces
- 2 1/2 cups coconut milk
- 1/2 green pepper, cut in thin strips
- Juice of 1-2 limes
- Small handful bean sprouts
Place the first 9 ingredients in a food processor and pulse until a paste forms (it will be a little chunky which is fine.) Heat the coconut oil in a wok or pan on a medium heat and add the paste. Stir for a few minutes. Add 2 cups coconut milk, bring to the boil, then reduce to a simmer for 10 minutes. Add the broccoli, green pepper, juice of 1 lime and continue to cook for another 10 minutes to allow the sauce to reduce and thicken. Once the curry has begun to thicken, add noodles, 1/2 cup coconut milk and bean sprouts for the remaining 5 minutes of cooking.
Notes: I used Udon noodles which required just a few minutes of adding to the pan at the end of cooking. You could choose to serve with other noodles or rice and serve separately. If gluten is an issue for you, use Konjac noodles which can be bought online or from Holland & Barrett here in UK. Feel free to add other veggies such as green beans, mushrooms or baby corn but be mindful at what stage you add them as adding them too early or late may undercook/overcook them. I like lots of sauce with my curry so if you prefer a thicker sauce, you may choose not to add the 1/2 cup coconut milk at the end of cooking. I found the lime juice helped to sweeten it so taste before serving and add juice of 2nd lime if needed. Serve with wedges of lime, raw bean sprouts and a couple of sliced chilis.
Healthy notes: Turmeric contains curcumin which studies show to block the growth of cancer cells. According to this study, cumin reduced cholesterol and pancreatic inflammatory markers in diabetic rats and can improve immune response.
How to make coconut milk
In a high-speed blender, combine 3 cups desiccated coconut with 6 cups water. Strain through a nut milk bag or cheesecloth. (You could dehydrate the coconut and store for future recipes or discard if not needed.)
What is Konjac?
Konjac is an Asian plant also known as Devil’s Tongue and is used in many Japanese health foods. Konjac pasta also exists for those with gluten intolerance.