Creamy Vegan Coconut Curry Noodle

Creamy Vegan Coconut Curry Noodle
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Creamy Coconut Curry Noodle
When we cook it seems there is always left over vegetables from prep, not enough to save but too much to throw away. Usually onion or pieces of cauliflower too small to make cauliflower wings, potatoes and carrots have also made appearances. we started saving the left overs in a large freezer bag, every time we had some scraps we would open up the bag, throw them in and try to get as much air out as possible before sealing and returning to the freezer. It only took about a month to get a large freezer bag almost half full. At this point I removed the bag from the freezer and began making this creamy coconut curry noodle. You can cut calories and carbs by enjoying this as a soup. Don't let the vegetables fool you this dish packs a punch!
Course Main Dish
Cuisine Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. In a large sauce pot bring water to boil and simmer vegetables until soft, about 10 minutes. When cooking is done save 1½ cups of the liquid to use a veggie stock, you can put this right in the blender.
  2. Drain vegetables and add to blender one cup at a time, blending smooth each time before adding more. (Caution: be careful when blending hot food, pressure may build)
  3. Add the contents of the blender in to the large sauce pot you started with and bring to a simmer. Next you want to stir in your coconut milk and coconut oil and continue to simmer.
  4. Add curry powder, salt, pepper and thai chilies and continue to simmer for about 5 minutes.
  5. At this point you can serve as a soup or add rice noodles or some sort of pasta and hydrate them directly in the soup. The end result is a creamy thick pasta.


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