Thai Green Curry Noodles

This curry comes together quickly. Check out the original recipe from Vegan Richa.

Ingredients

Green Curry
1 hot green chili
2 cloves of garlic
1/2 inch piece of ginger
3/4 cup packed cilantro, with stems
1 lime, zested and juiced
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. salt
1 cup coconut milk

Stir Fry

2 tsp. coconut oil
8 oz. extra-firm tofu, pressed and cubed
2 green onions, chopped (keep the greens for garnish)
1 red bell pepper, thinly sliced
2 cups other vegetables, such as mushrooms, carrots, asparagus, broccoli, baby eggplant
6 oz. rice noodles cooked according to package instructions

1 tsp. agave
pepper flakes, black pepper and green onions for garnish

Directions
Make the green curry paste. Add all of the ingredients to a blender and blend until smooth and set aside.

Cook the noodles according to instruction on package and set aside.

Heat a skillet over medium high heat. Add oil. Add the tofu and cook until the tofu is golden in the edges then add in the white parts of the green onion, bell pepper and other veggies. Use your judgment on when to add what - carrots go in first, where quick cooking veggies like broccoli and asparagus go in last.

Add a good dash of salt and cook for 3-4 minutes. Move the veggies to the edge of the skillet and pour the green curry paste in the middle. Once the paste is starting to boil, mix it in. Add in the noodles and toss well to coat. Taste; adjust salt and flavor. Add in a teaspoon of sugar or agave to balance out the flavor.  Adjust salt, sweet, and heat at the end. Serve with pepper flakes, black pepper and green onions as garnish.

Serves 3. 

1 serving = 350 calories

Green Curry with Green Beans

While not always vegan, Naturally Ella has so many veggie-forward healthful dishes. This green curry adaptation is pretty easy and delicious. Check out her recipe here: Green Bean Curry with Green Curry Sauce | Naturally Ella

Ingredients

Green Curry Sauce
2 tsp. coconut oil
1/2 c. white onion, minced
1 small jalapeno, deseeded and minced
1 tbsp. ginger, minced
2 cloves garlic, minced
1 tbsp. Thai green curry paste
2 tbsp. lime juice
Salt, to taste
1 c. whole-fat coconut milk
1/3 c. loosely packed cilantro

Base
2 tsp. coconut oil
1 small white onion
1 red bell pepper
1/2 pound green beans, thinly sliced (or try asparagus here!)
Sea salt, to taste

For Serving
2 c. brown rice 
Toasted coconut
Fresh cilantro

Directions
Heat a Dutch oven or heavy-bottomed pan over medium heat. Add the coconut oil and melt. Measure in the onion and jalapeno, cook until fragrant and soft, 4 to 5 minutes. Stir in the garlic and ginger, cooking for another minute or so. Add in the remaining ingredients for the sauce. Bring to a simmer and let cook for 5 minutes. Using a blender or immersion blender, puree the sauce until mostly smooth. Set the sauce aside and wipe out the pot.

Return the pot to the stove over medium heat. Add the olive oil to the pot, followed by the onion, peppers, and pinch of salt. Sauté for 3 to 4 minutes then add the green beans along with a splash of water. Cover and cook until the green beans until they are just about tender and bright green, 4 to 5 minutes. Add a bit more water as needed. Uncover and continue to cook for another few minutes to evaporate any leftover water and lightly brown the green beans.

Add in the curry sauce and simmer for another 3 to 4 minutes, until the sauce is hot. Divide the rice into 4 bowls and top with green beans.

Serves 3.

Coconut Curry Tofu Wrap

This is a terrific wrap for hiking. It holds up well and includes lots of nutritional goodness to keep you moving! Original recipe found on Veeg.

Ingredients

2 lbs. of extra-firm tofu, pressed
1/4 c. soy sauce or tamari 
1 c. raisins, hydrated if too hard and dried out
1/4 c. red onion, chopped
1/4 c. fresh basil, chopped
1 c. pecans (or other nut of choice)
1 c. coconut flakes
1 1/2 to 2 c. vegan mayo
3 tsp. of curry powder 
black pepper, freshly ground
your favorite wraps or bread
fresh alfalfa sprouts, or other sprout
mixed spring greens or another leafy green of choice

Directions

Slice the two blocks of tofu into bite-size cubes and place in a large mixing bowl. Cover the tofu with about 1/4 cup soy sauce or tamari, gently tossing to distribute evenly. Let the marinated tofu sit as the oven preheats. 

Once the tofu is cubed and marinating, preheat your oven to 450 degrees and prepare a baking sheet for by lining with parchment paper or a reusable silicone baking mat.

After the oven has preheated, place the marinated tofu chunks in a single layer on the prepared baking sheet. Bake for 15 minutes, flip and bake for another 10 minutes or so.

And as the tofu bakes, in the same large mixing bowl used to marinate the tofu, add the mayo, curry powder, freshly ground black pepper, and an extra dash of soy sauce or salt and stir, tasting to adjust seasoning to preference. Once the mayo is seasoned as you like, add the raisins and onion and stir to combine.

Optionally, but highly recommended, during the last couple of baking minutes for the tofu, slip the coconut and pecans into the oven for quick toasting. We used two separate baking pans so that we could remove as ready. The coconut toasts rather quickly so observe. The pecans toast in about 5 minutes or so or as soon as you smell a nutty aroma.

Once the tofu, nuts, and coconut have baked to your liking, add them to the large mixing bowl with the mayo and seasonings and stir to coat everything evenly. At this point, stir in the chopped fresh basil or wait and sprinkle it on before serving. 

Serve this curry salad on your favorite bun, bread or roll into a wrap. Load on some fresh sprouts and lettuce of choice. 

Serves 8.

1 serving = 359 calories (without bread or wrap)

Spicy Red Curry Coconut Noodles with Carrot & Edamame

Ingredients
2 carrots
1 shallot
1 oz. fresh ginger
1 garlic clove
2 tbsp. red curry paste
5.5 oz. coconut milk
2 tsp. turbinado sugar
11 oz. fresh ramen noodles
¼ oz. fresh mint
1 lime
¾ c. edamame
1 tsp. vegetable oil
Salt

Directions
Bring a large pot with 4 quarts water and 2 tbsp. salt to a boil. Peel the carrot, then continue to peel lengthwise to create “noodles.” Peel and thinly slice the shallot. Cut the unpeeled ginger into large pieces. Peel and thinly slice the garlic.

Place a medium saucepan over medium heat with 1 tsp. vegetable oil. Once hot, add the sliced shallot, chopped ginger, and sliced garlic. Cook until ginger and garlic are slightly toasted, about 2 minutes. Add the red curry paste, coconut milk, sugar, and a ½ cup water. Bring broth to a boil, reduce heat to low, and let simmer until it’s time to serve.

Once the water is boiling, add the ramen noodles and cook until al dente, about 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.

Pick the mint leaves. Halve and juice the lime. Remove the ginger from the red curry broth and stir in the edamame. Season with ½ tsp. salt and continue to simmer until edamame is hot, about 1 minute. Add lime juice to the broth.

Divide ramen noodles and carrot “noodles” between deep bowls and top with red curry coconut broth. Sprinkle with fresh mint.

Soba Noodle Bowls with Red Curry Almond Butter Dressing

Ingredients
7 oz. pre-baked tofu
1 lime
2 scallions
2 tbsp. almond butter
1 tbsp. red curry paste
6 oz. soba noodles
2 oz. shredded red cabbage
1 tbsp. smoked nori spice
Salt

Directions
Bring a medium saucepan with 2 quarts water and 1 tbsp. salt to boil. Dice the tofu. Thinly slice the scallions. Halve and juice the lime. In a medium bowl, combine the lime juice, almond butter, red curry paste, and ¼ cup warm water. Whisk red curry almond butter dressing until smooth.

Once the water is boiling, add the soba noodles and gently stir. Cook until al dente, 2 to 3 minutes. Drain and run noodles under cold water to stop the cooking process.

Divide the soba noodles between bowls. Top with diced tofu, sliced scallions, and red cabbage. Drizzle with red curry almond butter dressing and sprinkle with smoked nori spice.

Curried Lentil, Tomato, and Coconut Soup

Ingredients

2 tbsp. coconut oil

1 medium onion, finely chopped

3 garlic cloves, pressed

1 tbsp. ginger, minced

1 tbsp. curry powder

1/4 tsp. red pepper flakes

3/4 red lentils

1-14.5 oz. can crushed tomatoes (I used fire-roasted diced tomatoes)

1/2 c. cilantro, finely chopped

kosher salt

black pepper, freshly ground

1-13.5 oz. can unsweetened coconut milk, mixed well

Lime wedges 

Directions

Heat oil in large saucepan over medium. Cook onion, stirring often, until softened and golden brown. Add garlic, ginger, curry, and red pepper flakes, and cook, stirring until fragrant, about 2 minutes. Add lentils and cook for a minute more, stirring. Add tomatoes, 1/2 cup cilantro, a generous pinch of salt and 2 1/2 cups of water; season with salt and pepper. Set aside 1/4 cup of the coconut milk for serving and add remaining to saucepan. Bring mixture to a boil; reduce heat and simmer gently until the lentils are tender but not mushy, about 20 minutes. Season with more salt and pepper as needed. 

To serve, divide among bowls, drizzle with reserved coconut milk and top with additional cilantro. Serve with lime wedges.

Serves 4. 

Punjabi Kadhi

Ingredients
3/4 c. short-grain brown rice
1 onion
4 garlic cloves
1 oz. fresh ginger
1 jalapeno
8 oz. baby spinach
2/3 c. garbanzo bean flour
1/4 c. non-dairy yogurt
1/4 tsp. baking powder
2 tsp. curry powder
11.5 oz. can coconut milk
2 tbsp. mango chutney (pre-made)

Directions
Add the brown rice, 1¾ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 30 to 35 minutes. Peel and finely dice the onion. Peel and mince the garlic and ginger. Halve and deseed the jalapeño, then thinly slice. Roughly chop just half the baby spinach.

Place a medium saucepan over medium heat. Add the chopped spinach and 2 tbsp water and cook, stirring occasionally, until bright green, about 1 to 2 minutes. Drain the spinach and transfer to a medium bowl. Add just 2 tbsp diced onion, garbanzo bean flour, Cashewgurt, baking powder, 2 tbsp vegetable oil, and ¼ tsp salt. Mix until just combined.

Return the saucepan to medium heat with 2 tsp vegetable oil. Once hot, add the remaining diced onion, minced garlic, and minced ginger. Cook until aromatic, about 1 to 2 minutes, and then add the curry powder and stir. Add the coconut milk, ¼ cup water, ½ tsp salt, and bring sauce to a simmer. Cook until slightly thickened, about 2 to 3 minutes.

Once the curry sauce has thickened, reduce heat to low. Using a spoon, drop heaping spoonfuls of the dumpling mix into the sauce. You should get 8 dumplings. Cover and gently simmer dumplings until they expand and are firm to the touch, about 5 to 7 minutes.

Place a large skillet over medium-high heat with 1 tsp vegetable oil. Add the sliced jalapeño, remaining baby spinach, and a pinch of salt. Cook until the spinach is bright green and wilted, about 2 to 3 minutes.

Divide the brown rice between large bowls. Top with sautéed spinach and punjabi kadhi. Pour coconut curry broth around the kadhi. Dollop with the mango chutney.

Leftover Thai Squash Soup

Ingredients
4 c. roasted winter squash
avocado or other neutral oil
1 medium onion, chopped
4 garlic cloves, chopped
1-2 tbsp. red curry paste
1 tsp. curry powder
1/2 tsp. ground pepper
4 c. vegetable broth
1/2 can coconut milk
1 tsp. soy sauce
1 tsp. maple syrup
coconut milk, cilantro & sesame seeds to garnish

Directions
Heat the oil in a pot over medium-high heat. Add the onions and sauté for a few minutes, then add the garlic. Scoop the squash into the pot. Mix everything well, add curry paste, curry powder and pepper. Add the broth, coconut milk, soy sauce, and maple syrup and bring to a boil. Reduce heat to low and let simmer for 15 minutes.

Transfer soup to a blender or use an immersion blender to puree the soup.

Garnish with coconut milk, cilantro, and sesame seeds.

Serves 2 to 4.

Chopped Thai Salad with Coconut Curry Dressing

Ingredients

For the dressing: 
1-14.5 oz. can coconut milk
1/4 c. natural peanut butter
2 tsp. Sriracha sauce
2 tbsp. lime juice
1 tbsp. curry powder
1 clove garlic
1 tsp. salt
agave or honey, to taste

For the salad: 
3 c. kale, chopped
2 c. napa cabbage, chopped
1 red bell pepper, chopped
1 mango, chopped
1 c. carrots, shredded or diced
1/2 c. roasted, unsalted peanuts
1/2 c. cilantro, finely chopped

Directions
Place all dressing ingredients into a blender (or similar) and process until smooth. Pour into a saucepan and heat until boiling. Reduce heat and simmer for 10 minutes to thicken dressing. Allow to cool.

Assemble salad components and toss with dressing. Serve immediately.

Serves 2 as entree or 4 as side.

Red Curry Vegetable Soup

Ingredients

1 tbsp. canola oil

1 head cauliflower, cut into small florets (about 3 cups)

a bunch of scallions, thinly sliced with white and green parts separated

2 tbsp. Thai red curry paste

2 tsp. lemongrass

1/2 tsp. ginger

extra firm sprouted tofu, cut into 1-inch cubes

4 c. vegetable broth

1 15-oz. can of diced tomatoes in juice

3/4 c. coconut milk

1-2 c. of green beans, cut into 1-inch pieces

1 tbsp. lime juice, freshly squeezed

Directions

Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of green onions and saute for five minutes, or until veggies start to brown. Add curry paste, ginger and lemongrass and saute until fragrant, about a minute more. Add broth and tomatoes with their juice. Bring to a boil and reduce heat to medium-low. Simmer 10 minutes.

Add coconut milk, tofu, and green beans and simmer five minutes more, or until beans are tender. Stir in lime juice and remaining green onions.

Cranberry Cashew Biryani

Ingredients
1 tsp. vegetable oil
1 tsp. cumin seeds
1 tsp. mustard seeds
3 cloves garlic, crushed
2 medium carrots, diced
1 can chickpeas, rinsed and drained
200 g. basmati rice
1-1/2 tsp. garam masala
1/4 tsp. tumeric
1/4 tsp. red pepper flakes
3/4 tsp. salt
1000 mL water
5 tsp. tomato paste
60 g. dried cranberries
80 g. roasted unsalted cashews, chopped
50 g. frozen peas
fresh cilantro and chopped scallions, for garnish

Directions
Preheat the oil in a large saucepan over medium heat. Add cumin and mustard seeds and cover. Let the seeds pop for about 30 seconds and stir a few times. If seeds are not too brown, allow to pop for about 30 seconds more. Add garlic and saute for about a minute more. Add carrots, chickpeas, rice, spices, and stir constantly for about a minute. Dissolve tomato paste in warm water, and add to mixture. Cover and bring to a boil. Once boiling, reduce heat to a simmer. Allow to cook for about 30 minutes, stirring occassionally; at this point most of the liquid should be dissolved. Stir in the cranberries, cashews, and peas. Cook a little longer, if necessary, until liquid is completely absorbed. Fluff with a fork and garnish to serve. Serves 4 as an entree, 6 as a side.

Curried Broccoli Salad

This fresh broccoli salad recipe combines broccoli florets, raisins and crunchy sunflower kernels in a creamy curry flavored dressing. It literally takes 15 minutes to whip up.

Ingredients
1/2 c. Greek yogurt
3 tbsp. mustard (spicy, dijon, just not yellow)
2 tsp. honey
1/2 tsp. curry powder
3 c. fresh broccoli florets, quartered
1/2 c. raisins
1/3 c. sunflower seeds, roasted & salted

Directions
Mix yogurt, mustard, honey and curry powder in large bowl until well blended. Add broccoli, raisins and sunflower kernels to mayonnaise mixture; toss lightly. Serve immediately or cover and refrigerate until ready to serve.

Chickpea Quinoa Burgers with Pineapple

A recommendation from Tracey Henderson, this veggie burger is one of the few that holds up on the grill! Full of protein and Indian flare, it was super easy to throw together for a quick dinner! Sweet potato fries accompanied ours! 

Ingredients
1 can chickpeas, drained
1/2 c. coconut milk
1/2 tsp. curry
1/2 tsp. garam masala
1/2 tsp. garlic powder
1 tsp. adobo seasoning
1/4 c. fresh chives or scallions, chopped
1/2 c. quinoa, cooked
2/3 c. panko breadcrumbs
4 slices fresh pineapple
3 tbsp. olive oil
2 tbsp. toasted sesame seed oil
1/4 c. Veganaise
lime zest
black pepper, freshly ground
4 whole wheat hamburger buns

Directions

Place the chickpeas, coconut milk, curry, garam masala, adobo seasoning, and garlic powder in a food processor. Pulse until pureed. Stir in the chives, Quinoa, and panko crumbs. Form into 4 patties.
Heat a grill to medium-high heat. Mist patties with olive oil spray and grill patties until golden brown on each side. Then set aside the patties, mist pineapple with sesame seed oil spray and grill until grill lines appear on each side of the fruit.

In a small bowl, stir together the lime zest, pepper, and Veganaise.
Serve the Chickpea burgers topped with grilled pineapple, your flavored Veganaise, and a bit of lettuce on top of of your burger buns.

Quinoa with Mango & Curried Yogurt

Ingredients

1/3 c. plain yogurt

1 tbsp. fresh lime juice

2 tsp. curry powder

1 tsp. finely grated peeled fresh ginger

3/4 tsp. salt

1/4 tsp. black pepper

2 tbsp. vegetable or peanut oil

1 1/3 c. quinoa

1 lb. firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 cups)

1 red bell pepper, cut into 1/4-inch dice

1 fresh jalapeño chile, seeded (if desired for less heat) and minced

1/3 c. chopped fresh mint

1/2 c. salted roasted peanuts (2 1/2 ounces), chopped

Directions

Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.

Rinse quinoa in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large sieve after each rinsing).

Cook quinoa in a 4- to 5-quart pot of boiling salted water 10 minutes. Drain in a large sieve and rinse under cold running water.

Set sieve with quinoa over a saucepan containing 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.

Curried Red Lentil Burgers

Another fab recipe from the Moosewood cookbook series. I've told Sky that my 2012 birthday wish is to visit the Moosewood Restaurant in Ithaca. I've told him we can celebrate that birthday anytime.

Ingredients
1 c. dried red lentils
2 c. water
1/2 tsp. ground tumeric
1 tsp. salt
1-1/2 c. onions, diced
3 garlic cloves, minced
2 tbsp. olive oil
1/2 c. celery, diced
1 c. red bell peppers, diced
1 tbsp. ginger root, peeled and grated
1 tbsp. curry powder
1/2 tsp. ground cinnamon
2 c. cooked brown basmati rice
3/4 c. toasted cashews or peanuts, finely chopped
1 tbsp. lemon juice
1/4 c. fresh cilantro, finely chopped

Directions
Cook brown rice and set aside. Rinse and drain the lentils. Put them in a small saucepan with water and bring to a boil. Add tumeric and 1/2 tsp. of the salt, reduce heat to low, and cover, simmering for about 20 minutes, or until the lentils are very soft and the water has been absorbed. If there is liquid left, drain before adding to burger mixture.

Meanwhile, cook onions and garlic in olive oil until softened. Stir in celery and red pepper, and continue to cook for five to seven minutes. Add ginger, curry powder, cinnamon, remaining salt, and cook for another minute, stirring constantly. Mix with rice and lentils. Add nuts, lemon juice, cilantro and mix well.

When the burger mixture is cool enough to handle, shape into patties using about a 1/2 cup of mixture. Place on a baking sheet and bake in a preheated 400 degree oven for about 25 minutes.

Excellent served with a fruit chutney and Greek yogurt. Makes six patties.

Curried Cauliflower Pickles

Ingredients
2 heads cauliflower, washed and cut into small florets
1 qt. apple cider vinegar
1/2 qt. white wine vinegar
1 qt. water
2 tbsp. curry powder
1 lg. knob of ginger, peeled and cut into large pieces
6 cloves garlic
1 yellow onion, peeled and cut into large pieces
2 bay leaves
small handful of thyme
2 tbsp. whole cardamom pods
large pinch of red pepper flakes
1 cinnamon stick
2 whole star anise
2 tbsp. whole corriander seed
1 tbsp. fennel seeds
2 c. sugar
2 tbsp. salt

Directions
Combine all ingredients, except for cauliflower, in a stainless steel pot and bring to a boil. When the liquid come to a boil, reduce the heat and let simmer for 15 minutes. Bring the liquid back up to a boil, add the cauliflower, let boil for one minute, and then remove from heat. Set aside and allow to cool to room temperature. When cool, place the cauliflower in jars and cover with the liquid (do not strain out the spices). Refrigerate. The pickles will be ready in one week and will only get better with age. Once opened, consume within four weeks(ish).

NOTE: If you want to seal the pickles for long-term storage, follow recommended pickling instructions for cauliflower.

Chickpea & Sweet Potato Curry

Great with basmati rice or couscous and reheats very well. You may want to add some broth if it gets too thick after refrigerating.

Ingredients
2 tbsp. canola oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp. fresh ginger, minced
1 Thai or jalapeno chile, seeded and minced
1 tbsp. curry powder
salt and pepper, freshly ground
1 c. water
1 lg. sweet potato, peeled and cut into 1/2 inch cubes
1 can chickpeas, drained and rinsed
1 can coconut milk, well shaken
1/2 c. frozen peas
1/2 c. diced tomatoes, drained
rice or couscous

Directions
In a heavy-bottomed saucepan, over medium-low heat, warm the oil. Add the onion, garlic, ginger, and chile, and cook, stirring occasionally, until the onion is translucent (about five minutes). Stir in the curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Season to taste with salt and pepper.

Add the sweet potato, chickpeas, the coconut milk, and water to the pan. Raise the heat to medium-high, bring just to a boil, reduce the heat, and simmer, uncovered, until the sweet potato is tender, about 10 minutes. Add the peas and tomatoes and cook until heated through. Serve in bowls over steamed rice or couscous. Serves 4.

Spicy Chickpea & Spinach Curry

I made this for the first time last night and it was AWESOME!!! Very healthy alternative to meat/chicken main course and very tasty!!! Enjoy!

(This recipe uses dried chickpeas, which must be soaked at least 8 hours or overnight. Depending on their age, chickpeas can take more or less time to soften during cooking, so use the cooking time as a guideline, not a rule. Check the chickpeas occasionally — if they seem too dry, add additional water in 1/4-cup increments.)

Ingredients
2 cups dried chickpeas, picked over
8 cups baby spinach leaves
2 (15-ounce) cans diced tomatoes
2 tsp. ground coriander
2 tsp. ground cumin
1 tsp. garam masala
1/2 tsp. ground turmeric
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. fresh cilantro, chopped

SPECIAL EQUIPMENT: Slow Cooker

Directions
In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.

Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1-1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.