This dish is a satisfying, creamy, flavorful curry made with coconut milk and turmeric. You may have heard about the amazing health benefits of turmeric – (or maybe not!) Turmeric is a culinary spice often used in Indian cooking. Research has shown turmeric to be a powerful agent in preventing many diseases, most likely due to its anti-inflammatory properties. So I’m always looking for ways to add more turmeric to our diets. And this recipe does the trick – it comes together quickly and tastes delicious. The noodles make great leftovers as well. You can find red curry paste and coconut milk in the Asian section of the supermarket.Prep Time: 20 minutes
Cooking Time: about 10 minutes
Serves: 4-6
Ingredients:
- 12 oz. Asian style wide noodles (such as Udon)
- 2 tablespoons coconut oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 teaspoons red curry paste
- 12 oz. extra-frim tofu, cut into thumb-sized slices (about 1 inch long and 1/2 inch thick)
- 1 (14 oz.) can coconut milk
- 2 cups vegetable stock
- 2 teaspoons ground turmeric
- 2 tablespoons shoyu or tamari (soy sauce)
- 1 tablespoon natural cane sugar
- juice of 1 lime
- 2/3 cup peanuts (for topping)
- 1/3 cup slivered shallots (for topping)
- 1/3 cup chopped fresh cilantro (for topping)
Directions:
- Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain and set aside.
- While the noodles are cooking, heat the coconut oil in a large saucepan over medium high heat.
- Stir in the garlic, onions and curry paste and mash the paste around the bottom of the pan a bit to distribute it evenly. Cook until fragrant – about 2 minutes.
- Add the tofu and stir gently until coated with the curry paste. Stir in the coconut milk, stock, turmeric, shoyu, and sugar.
- Bring to a simmer and simmer gently for 5 minutes.
- Remove from the heat and stir in the lime juice.
- Add the noodles and gently stir them into the sauce.
- Serve the noodles in individual bowls, top with a generous ladle of curry, and sprinkle with peanuts, shallots, and cilantro.
Adapted from Super Natural Cooking by Heidi Swanson.