Coconut-Cashew Veggie Curry over Rice Noodles

I just had the most amazing month of eating! I completed the Veg Whole 30! Felt a bit cliché doing a January cleanse, but I loved it! And did it with a group of amazing women, and that always makes everything so much more fun 🙂 The Veg Whole 30 is no-grains, no-dairy, and most importantly No Sugar (of any kind, including stevia and maple sugar!) ! I did eat legumes/soy (which the traditional Whole 30 eliminates) as I wanted to make sure to get enough Vegetarian Protein.

I feel really good and am going to keep this rolling by doing 100 Days of Real Food. I primarily eat this way, but not so strict! So inspiring and excited for more 🙂

As I slowly come off my Whole 30 month I am excited to add things like Rice Noodles and non-refined sugar sweeteners back into my life!!! I used to make a ton of curries and I was inspired to start off with this yummy take on curry! I cooked so much this last month, I feel newly refreshed and inspired in the kitchen!

Michael doesn’t always love coconut milk so I made it a coconut-cashew sauce and it was delicious!!!! I have to say though that after not eating grains for a month, I was SO full after eating this! Very satisfying!!!

I also enjoyed a few pieces of Raw Vegan Not Your Sugar Mamas Salted Caramel Raw Chocolate! Yum! It had been a while 😉

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Coconut-Cashew Veggie Curry over Rice Noodles

  • 1 can Coconut Milk
  • 1/2 cup cashews, plus more for topping
  • 1 can diced tomatoes
  • 2 sweet potatoes, peeled and chopped
  • 3 carrots, peeled and chopped
  • 1 head of cauliflower, chopped
  • 1 sweet bell pepper, chopped
  • 1/2 a bunch of fresh basil, chopped
  • 1 avocado, chopped
  • 1 package of extra-firm tofu, cubed
  • red curry paste
  • salt
  • rice noodles (brown or white)
  1. Soak cashews in water for 30 minutes-overnight. Drain and recover with water in a Vita-mix or other blender. Add coconut milk and blend. Add diced tomatoes and blend till smooth.
  2. In a large pot brown the tofu and remove for later use.
  3. In the same pot add coconut mixture above and 1/2 – 1 tablespoon of red curry paste to a large pot over medium heat and whisk. Add chopped veggies (minus the basil and bell pepper) and bring to a boil. Reduce to a simmer and cover for 15 minutes (or until cauliflower and sweet potato are cooked). Add the cooked tofu, bell pepper, basil, avocado and salt to taste. Stir to combine and heat for another 3-5 minutes.
  4. While the curry is cooking, boil water and cook noodles according to directions.
  5. Plate noodles and curry over top. Top with some cashews. Super enjoy! 🙂
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Thai Root Veggie Curry with Coconut Milk

I love curries! Since winter is ending (yeah!!!!) I wanted to get one last yummy root veggie dish on the table and this turned out amazing! I also love a big one pot meal, especially if I already have cooked rice in the fridge already like I did this night! Perfection!

Thai Root Veggie Curry with Coconut Milk
Serves 4

2 cups rice, cooked and set aside
1 tablespoon canola oil
1 teaspoon fresh ginger, minced
1 onion, minced
1 teaspoon salt
1 1/2 cups butternut squash, cut into 1-inch cubes
2 turnips, trimmed and cubed
3 carrots, cut into 1-inch pieces
6 fingerling potatoes, cut into 1-inch pieces
2 zucchini, cut into 1-inch pieces
2 plum tomatoes, seeded and diced
2 1/2 cups hot vegetable broth, or more as needed
1 teaspoon red or yellow Thai curry paste, or more to taste
1 cup low-fat coconut milk
1 1/2 tablespoons fresh lime juice

  1. Heat the oil in a large pan and set over medium-high heat. Add ginger, onions and salt and cook 4 to 5 minutes until the onions softens. Reduce the heat to low and add the butternut squash, turnips, carrots, potatoes, tomatoes and zucchini and simmer.
  2. In a separate saucepan over medium heat, whisk the hot broth with the curry paste until the paste dissolves. Pour the broth over the vegetables to cover them; simmer over medium heat, covered , for 20 to 25 minutes,until veggies are tender.
  3. In the empty broth saucepan boil coconut milk until it reduces in volume by half. The pour over the vegetables and simmer for 5 minutes.
  4. Stir in the lime juice and serve over rice with lime wedges.

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