“Fall” Back Vegan Curry

September 29, 2011 § Leave a comment

With the arrival of Fall September 23rd and the turning back of clocks an hour on November 6th, it’s time to gently shift our awareness to incorporate the changes we see in nature into our lives.  We at Nabacu have started making the changes–so flip-flops become socks and shoes, longer pants replace shorts, and another layer of clothing is donned.  Similarly, our meals become warmer and heartier and our interior lives tend to become more introspective as the yang of summer yields to the yin of fall.  Traditional Chinese Medicine (TCM) invites us to honor nature and work alongside with her to optimize our health and well-being.  To that end, Nabacu Eastern Medicine offers a yummy recipe from a new contributor to our blog, Meredith Ruppert-Allen.  A graduate in Culinary Nutrition from Johnson & Wales University, Meredith loves to cook with heart and flare.  Meredith is currently working on her own cookbook and has graciously offered to share the recipe below with our readers. Enjoy!

“Fall”Back Vegan Curry

prep time: >1 hr
serves: 4

  • 2 pints cooked rice noodles [one package dry noodles] (boil pot of water, drop rice noodles in boiling water for about a minute, remove from water, set aside)
  • 1/2 Butternut squash, roasted (this will take the longest!)
  • 2 T olive oil
  • 1/2 onion, diced
  • 1 tsp garlic, minced
  • 1/2 bell pepper, diced
  • 1/2 C pineapple, diced
  • 2 C cups green beans
  • 1  jalapeño, minced
  • 2 14-ounce can coconut milk
  • 1 C vegetable broth
  • 1 T red Thai curry paste
  • 1 tsp ginger, finely minced
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 /2 tsp curry powder
  • 1 T salt
  • 1/3 C chopped fresh cilantro
  • 1 lime, quartered
  • 1/2 C bean sprouts

Preheat oven to 400 degrees. Cube butternut squash, toss in olive oil, salt and pepper. Put on sheet pan and roast for 30 minutes, or until squash is soft. See here to learn how to cut butternut squash! (I recommend cooking the entire squash since it never hurts to have some extra to snack on while curry is cooking!)

Heat the other tablespoon of oil. Add onion, garlic, pepper, pineapple and cook about 4 minutes, or until lightly browned. Add coconut milk, broth, curry paste, jalapeños and seasonings. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, about 10 minutes, or until sauce has thickened slightly. Add green beans last, they will cook fast so cook them just until crisp. Put rice noodles a bowl, top with curry, roasted squash then garnish with lime, cilantro and bean sprouts. Enjoy!

Side Note: The great thing about this recipe is if you want to add more or less of any of the ingredients you can add or subtract amounts. If you don’t want to eat the curry with rice noodles, you can cut the squash larger and use that as your “starch.”

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