Hello friends, and welcome to week two of our meatless Monday adventure. Today, I am sharing a very family-friendly and very filling meal, one pot of spicy vegan curry stir-fry with noodles, cilantro, and peanuts. This recipe is also from Hello Fresh, I am still working on getting some better photos for you, but I enjoyed this meal. It was a lot of food and I had it for dinner and lunch the next day, not wanting to eat it for a third meal, I put the leftovers in the freezer. This was my first time cooking with coconut milk which I found to be very rich and flavorful. Also, be careful with the curry powder; add to taste, especially if you dislike spicy foods.
I overcooked the noodles; my English Bulldog, Winston, got out of our yard and explored the neighbor’s yard, so stick to the 1-2 minutes of cooking time as suggested in the recipe. Mine was a little bit gummy. 😊 the recipe did include a ¼ tsp of sugar which I skipped, gotta watch that blood sugar. Neither of these recipe changes seemed to interfere with the flavor.
If you are wondering the difference between a vegan and a vegetarian meal, “A vegetarian does not eat any animal flesh such as meat, poultry, or fish. A vegan is a stricter vegetarian who also avoids consuming dairy, eggs, and any other ingredients derived from animals.” I will be sharing recipes from both meal plans, just so you get a good feel of which one you would prefer.
Enjoy!
Ingredients:
1 Red Bell Pepper
4 oz of Button Mushrooms
1 Garlic clove
1 Lime
16 oz of Cilantro
½ oz of Peanuts
4.5 oz ramen noodles
4 oz container of Coconut Milk
1 TBSP of Curry Powder
1 TBSP of Veggie Pho Stock
1 oz of Sweet Thai Chili Sauce
Prep:
Bring a medium pot of salted water to a boil. Wash and dry produce. Halve, core, and thinly slice bell pepper into strips, trim and thinly slice mushrooms, peel, and mince garlic. Quarter lime. Roughly chop cilantro and peanuts or crush them in their bag with a heavy-bottomed pan.
Cook Noodles
Once the water is boiling, add noodles to the pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and rinse noodles under cold water for at least 30 seconds. Toss noodles with a drizzle of oil and set aside.
Cook Veggies
Heat a drizzle of oil in the empty pot you cook the noodles over medium heat. Add bell pepper and mushrooms, season with ¼ tsp salt and a pinch of pepper, and cook for 5-7 minutes, stirring occasionally.
Make Sauce
Add a drizzle of oil to the pot with veggies and reduce heat to medium. Add garlic, cook stirring until fragrant, 30 seconds. Stir in chili sauce, stock concentrate, half the curry powder, and half the coconut milk.
Stir noodles into pot with sauce, stir in splashes of coconut milk until everything is thoroughly coated in the sauce.
Serve
Top the stir-fry with cilantro, peanuts, and a squeeze of lime juice.
This recipe took about 30 minutes for me to complete even with the dog chase, If you would like to make it, please tag me on Instagram @iamreneereid. Remember, every small step counts.
With Peace & Love
Renee
Resources:
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