Coconut Curry

As I was driving home from Michigan City, I was very tempted to go get chinese food from Tao Chen's. The only thing stopping me was the fact that I was wearing a large yellow t-shirt with no bra and large flannel pants...Don't ask.

So, I got home, and both my mom and I were hungry. I really wanted something GOOD. I opened up the cook book my BFF gave me (vegan and gluten free!!!), and found this awesome curry noodle recipe.

As with all recipes, I always make them my own. I certainly don't follow them to the T, and to my own demise, some are good and others are AMAZING. The one I made tonight was so yumazing I had to share it with you!!

Here we go!

Coconut Curry

One precaution: FOLLOW THE STEPS ACCORDINGLY OR ELSE YOU GET MUSHY VEGGIES!

1) Gather ingredients:

• 2 tbsp olive oil or coconut oil
• 3 cloves garlic, minced
• 5 leek leaves, chopped finely
• 2 cups red cabbage, chopped coarsley (good substitute: bok choy)
• 1 bell pepper (any color, I used what I had, which was green) chopped in 2 inch pieces
• 2 tsp of the following spices: garam masala, tumeric and chili powder, seasoned salt
• 1.5 cup coconut milk
• 3/4 cup vegetable stock (or if non vegan, any meat stock on hand)
• 2 tbsp nut butter (I used home-made cashew/almond/pumpkin/sunflower and it was GREAT)
• 1/2 tbsp gluten free soy sauce
• 5 oz. bean sprout noodles.

2) Bring wok to medium heat for veggies. Bring pot of water to boil for noodles.

3) Measure out coconut oil in one cup.

4) Measure out stock and nut butter in another cup and heat in microwave for 1 minute. Whisk together until smooth. (The steps go fast after this, so GET READY)

5) Add olive oil and garlic to wok, let cook for 2 minutes. 

6) Add all chopped veggies and let cook for 5 minutes.

7) Add spices, coconut milk and stock/nut butter mixture to veggies. Cook on higher heat for 5-7 minutes to allow some liquid to condense into a sauce. 

8) Drop noodles in boiling water for 1 minute!!! No longer, because they will cook further in the wok with the veggies. 

9) Add noodles to wok, combine thoroughly. Let simmer for 5 more minutes or until most of the liquid is absorbed. 

Serve hot, with optional crushed peanuts/cashews on top. This was so quick and simple, and YUMAZING!

This is a great vegan meal, but adding 10 oz cooked shrimp would make a nice non-vegan/vegetarian meal, as well. 

Let me know if you try it, and please tell me if you like it or not!!

Mets (wthout shrimp):

4 servings

Calories:255 each

...Amelia...