Cashew And Coconut Curry Noodle Bowl
Instructions
Heat oil in a wok or large skillet over medium-high heat. Add spice blend and cook, stirring constantly, for 30 seconds. Add onion and cook, stirring frequently, for 5 minutes, or until tender.
Add cabbage, squash, and carrot. Stir well to coat. Add coconut milk and raisins and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, for 12 minutes, or until vegetables are crisp-tender. Add ¼ cup water if mixture is too thick or dry as it cooks.
Cook noodles: Place in a large heatproof bowl. Pour boiling water over the top of noodles until they’re covered completely. Set aside to stand for about 4 minutes, or until al dente. Drain and rinse with cool water.
Add spinach to vegetables in the wok and stir to incorporate. Cook, stirring constantly, for 1 to 2 minutes, or until wilted. Taste and add salt if required.
To Serve
Divide noodles among four bowls and spoon vegetable curry mixture over. Sprinkle 2 tablespoons cashews over each bowl.
YOU’VE GOT OPTIONS
All kinds of squash work in this curry: acorn, butternut, hubbard, or turban are just a few of the varieties to try.
Try swapping cubed turnip or rutabaga for all or half of the squash.
Try a leek in place of or in addition to the onion: clean and trim the root end, chop the white and most of the green parts, and add in step 1.
One cup broccoli or cauliflower florets may be used instead of the cabbage.
Any dried fruit can be substituted for the raisins.
Makes 4 Servings
Ingredients
3 tablespoons extra-virgin avocado oil
2 tablespoons Curry Spice Blend, or store-bought
1 medium onion, chopped (see options)
¼ head cabbage, chopped (see options)
1 cup (1-inch) cubed squash (see options)
1 medium carrot, chopped
1 (13.5-ounce) can coconut milk
¼ cup raisins (see options)
8 ounces rice vermicelli noodles
2 lightly packed cups baby or chopped, fresh spinach
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.