Coconut Curry Noodles

This is such a great recipe to surprise your tastes buds after too many days of leftover turkey dinner! It’s warm and cozy but uses healthy ingredients and bonus, it’s vegan! It’s also very adaptable, you can add whatever veggies, protein or toppings you happen to have!

Serves 4

-1 small sweet potato
-1 large carrot
-1/2 can coconut milk
-2 tsp coconut oil (any oil works fine)
-1/2 small red onion, sliced
-2 cloves garlic, minced
-1 tsp fresh ginger, grated (1/2 tsp powder works fine)
-1/2 tsp cumin
-3 tbsp soy sauce
-1 tbsp almond butter
-2 tbsp curry paste
-Juice of 1 lime, plus wedges for serving
-1 tbsp maple syrup
-1 package thin stir-fry rice noodles
-Cilantro, purple cabbage, green onion (for serving)

Starting with the sauce, peel and cut 1 large carrot and 1 small sweet potato into small cubes, in a heat safe bowl cover with water and microwave for about 6 minutes or until soft – drain water and blend with 1/2 can of coconut milk then set aside.

In a large sauté pan on med-high heat add 2 tsp coconut oil, half a small red onion thinly sliced along with whatever veggies you have on hand (sliced red peppers, broccoli, snap peas, or holiday leftovers etc.) Sauté for just a few minutes, then add 2 cloves of minced garlic, 1/2 tsp cumin and about a tsp of fresh grated ginger. Once fragrant squeeze in the juice of one lime, 3 tbsp soy sauce, 1 heaping tbsp almond butter, 2 tbsp curry paste, 1 tbsp maple syrup and the sweet potato/carrot purée.

Combine and toss with cooked rice noodles.
Serve with shaved purple cabbage, green onion, cilantro, steamed bok choy, lime wedges, Sriracha or whatever you have on hand!


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