I love curry. I love it red, green, spicy, mild, with rice or noodles, beans or broccoli. I could probably eat it every day and never tire of it. The range of diversity of curries is astounding to me, and I'm always looking to try a new kind. Curry is not only rich in flavor but in history as well; in Indian culture, the proper balance of spices is often determined by region, religion, and ancestry. Of course, not being of Indian descent, I know that my curry will never truly be authentic, but I so enjoy trying my best to recreate this cultural dish in my own home.
This easy Asian-style curry blends principals of Asian and Indian cuisine in a fusion that ignites the tastebuds and fills the tummy. It's a warm and nourishing dish, sweet and spicy, without being overly rich--a great meal for our transition from winter hibernation to spring renewal. Incorporating a variety of fresh in-season vegetables only adds to the flavor factor (although it's a big early for bell peppers now, I do love the texture in this dish). I think mushrooms and squash might be amazing in this.
I used buckwheat soba noodles, but you could substitute whole wheat or brown rice pasta as well. Buckwheat is a wonderfully nutritious food, full of fiber and flavonoids that promote healthy cholesterol levels and subsequently, antioxidants that prevent free radicals. Like oatmeal, buckwheat is dose responsive. Eating a serving of buckwheat each day helps stabilize our blood sugar and keeps our hearts healthy.
The other great part of this recipe? It takes less than thirty minutes, which makes it perfect for busy weekdays.
Easy Creamy Asian Curry (serves 2-4)
8-10 oz of soba noodles
1 head of broccoli, chopped into bite-size florets
2 bell peppers, chopped
1 large carrot, diced
2 tbsp of red curry paste (heaping)
3 tsp of ground ginger
1/4 cup of fresh cilantro, chopped
1 can of coconut cream (or coconut milk, if preferred)
black pepper + salt, to taste
Bring a large pot of water to boil; meanwhile, chop all of your fresh ingredients. Coat a large skillet with a thin layer of water or vegetable broth (you could also lightly spray on oil).
Cook the soba noodles as directed (usually 6-8 minutes). As the noodles cook, sauté your vegetables in a pan over medium heat. Add water by the tbsp if sticking occurs. Season with salt & pepper (I also sprinkle some garlic granules). Cook until tender, about 7 minutes.
Drain the noodles and rinse under cold water to prevent sticking and overcooking.
Add the coconut cream, chopped cilantro, ginger and red curry paste to the now empty pot and mix well; bring to a simmer, then add the sauce and noodles to the vegetable skillet and toss to coat.
Serve in bowls, if you like extra sauce, or on a plate. Enjoy!
“Let food be thy medicine and medicine be thy food.” - Hippocrates