I totally get that it's practically summer and I'm writing about a warm and spicy meal that's perfect for a cold winter evening. I get it. But you guys, it's really tasty and so quick to make and I love any chance I can get to eat noodles and red Thai curry paste. So just go with me, ok?
This recipe is a perfect simple curry. A simple weeknight meal. No frills, but so delicious. And it can be made in one pot, reducing the need to wash lots of dishes. And my baby girl loves it. I'm winning on all the levels with this one. Give it a try before it gets too hot out!
2 tablespoons coconut oil
1 onion, chopped
1 1/2 teaspoons curry powder
1 tablespoons red Thai curry paste
1 can full fat coconut milk
5 cups chopped mixed vegetables
1/2 cup vegetable broth or water
sea salt, to taste
juice of half a lemon
chopped cilantro and scallions, for garnish
1 package soba noodles, cooked
1. Heat coconut oil in a large pot over medium heat and add onion. Cook onion until translucent, about 5 minutes. Add the curry powder and curry paste and stir to coat the onion. Add the coconut milk and vegetable broth. Stir well.
2. Add the vegetables to the pot. Cover and cook until the vegetables are just tender. Season with salt to taste and add the lemon juice. Serve over soba noodles and sprinkled with cilantro and scallions.
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