Warm Winter Curry & Noodles

Updated: Sep 12

INGREDIENTS


Two carrots sliced large 1/2 chunks

One onion large chunk

Two stalks of celery cut one-third inch

One green zucchini is cut into thick rounds then in half or thirds

Two green onions sliced one inch

11/2 cups Broccoli stems & heads

1 Can of unsweetened coconut milk

One cup of plant milk or water

Two - four cloves' garlic to taste minced

One Tbsp. Fresh minced ginger

Grated fresh ginger juice to taste

One Tbsp. cumin

Two - three Tbsp. curry powder

1 tsp. Sea Salt

1 1/2 Tbsp. Toasted sesame oil

Soy Sauce to taste at the end of cooking

Lots of chopped parsley and cilantro


DIRECTIONS


  1. In a large sauté pan, warm oil, add onions and garlic, dash salt, cook until beginning to sweat on medium heat.

  2. Add carrots, celery, minced ginger, dash more salt, stir gently for a few minutes.

  3. Add broccoli, water/plant milk, coconut milk, rest of the sea salt, and spice powders.

  4. Cook until the broccoli is bright green, add scallions, parsley, and cilantro. Simmer for a few minutes.

  5. Add soy sauce and squeezed ginger juice to taste. Serve over noodles,








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