Creamy Noodle Curry
I’ve learned something new about myself over the past year or so. I love curry. I LOVE it! For years I thought I didn’t like it, but I was either being an idiot and thinking I didn’t like curry without trying it, or I had some less than savory curry at some point and swore it off. Either way, I’m glad I gave it another go because now I just can’t get enough. Here is an easy recipe from One-Dish Vegetarian Meals that had me drooling before the dish was even done! It’s that good. Oh yeah. And it’s vegan. Bonus!
Ingredients
1 Tbsp safflower oil (I used olive oil; you use whatever you want)
1 medium-sized onion, chopped
2 garlic cloves, minced
1.5 Tbsp hot curry paste, or to taste (use mild or medium instead, if you don’t like it too hot)
1 - 14.5oz can diced tomatoes, with juice
1.5 cups cooked or canned chickpeas, rinsed and drained (1.5 cups is about 1 can)
1/2 cup soft or silken tofu
1 cup unsweetened coconut milk
Salt and freshly ground black pepper, to taste
1 lb fettuccine
8 oz green beans, ends trimmed and cut into 1-inch pieces (about 2 cups)
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook for 5 minutes to soften. Stir in the garlic and curry paste and cook for 2 minutes, stirring to blend. Stir in the tomatoes and their liquid, and simmer for 5 minutes to blend the flavors. Add the chickpeas and keep warm over low heat.
In a food processor or blender, combine the tofu with the coconut milk, and add salt and pepper. Blend until smooth.Stir the tofu mixture into the vegetable mixture and keep warm over low heat.
Cook the pasta in a large pot of salted boiling water. When pasta has cooked about 3 minutes, add the green beans. When pasta is al dente, drain and place in a large serving bowl. Add the curried vegetables and toss to combine.
Eat!
Tips
Wait until nearly the end to add your pasta to boiling water. Even though cooking the pasta is just about the last step, out of habit, I cooked it first, and it was done way before the curried veggies were. My pasta ended up a little dried out because of it.
Try this dish without adding the coconut milk and tofu mixture. The curried tomatoes and chickpea combo is great on it’s own!
