The tons of vegetables in the curry and the use of coconut milk makes this both vegan and super healthy.
By Preethi Vemu
Since the curry is simple, and the noodles can be anything from glass noodles to Soba to express instant noodles, this is a perfect weeknight dinner idea.
- Thai curry powder – 2 Tbsp , or as required by taste, recipe below
- Onions – 1 + 1 , medium
- Garlic – 5-6 cloves
- Ginger – an inch piece
- Sugar – 1 Tbsp
- Coconut milk – 400 ml
- Dessicated coconut – 2 Tbsp
- Peanuts – a handful, roasted
- Thai Basil – a few leaves, for garnish
- Lemon juice – as required for garnish
- Vegetables – 1.5 C, a mix of bell peppers, cabbage or anything else you might think of, diced
- Salt – to taste
- Soba noodles – 2 bunches, cooked as per instructions on the pack
- Cooking oil – 1 Tbsp. I used peanut oil.
- Bay leaf - 2
- Coriander seeds – 3 Tbsp
- Cumin seeds – 2 Tbsp
- Ginger powder – 2 Tbsp
- Black peppercorns – 1 Tsp
- Red chillies – 2-3
- Clove – 2
- Turmeric powder – 1 Tbsp
- Grind one half of the onions, garlic and ginger together and keep aside.
- Heat the oil in a pan, and saute the onions till it turns baby pink in colour. Add the onion, garlic and ginger paste to this and saute more.
- After 5-6 min, add the diced vegetables to this and saute more. Add the curry powder, coconut milk and the dessicated coconut to this and stir. Let the curry boil on a medium flame for 5-6 min. Mix sugar and salt.
- Serve hot with the roasted peanuts, basil and lemon juice as garnish on the noodles.
- Dry roast all the ingredients except turmeric and ginger powders. Remove from heat and mix the powders.
- Store in a cool dry container and use for curries as required.
Preethi loves tea, animals, food and her Kindle. When she is not busy being a geek, she dreams about seeing her name in print media some day . An avid reader and an amateur food photographer, Preethi lives in Hyderabad, India with her husband who is subjected to all her culinary experiments.