It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
I made this a few weeks ago, because I was going to be super busy with the Vancouver Wine Festival, and then I was going to LA. Not only did I need an easy dinner for late nights editing wine festival (I froze this and then took it out in the morning to defrost for when I got home), but my partner is in school, and I said I'd leave some meals for him to eat while I was gone.
This is a nice change, because it's not as thick as curry usually is, and you can drink the broth while you eat it. So much flavour and goodness.
Add more spice if you want it to be hotter, but this is nice and mild because it's a soup!
Make Your Meal Even Healthier Tip:
Making this in a crock-pot meant I could eliminate all of the oil I'd normally use if it was in a pot and I had to cook and soften the onions first.
Use a lite coconut milk (you don't need the thickness in this like you'd normally go for in curry dishes), and if you can, use homemade soup stock to bring down the sodium. (If not, go for reduced sodium soup stock.)
Click through for recipe!...
Makes 3-4 Servings - Double As Needed
INGREDIENTS:
- 1 can coconut milk
- 4 cups vegetable stock (homemade if possible)
- 1 small head of cauliflower, chopped into bite-sized florets
- 1 red pepper, thinly sliced
- 1 med onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp fish sauce
- 3 tbsp red curry paste
- 1 tbsp brown sugar
- salt and pepper
- 1/2 package of rice noodles
- 1/4 cup chopped cilantro (optional)
- lime wedges (optional)
INSTRUCTIONS:
If using a slow-cooker/croc-pot...
Place the first 10 ingredients into the crock-pot. Stir slightly and then cook on the high setting for 2-2.5 hrs.
When the curry is done, taste and add salt and pepper as needed. Then boil some water and cook the rice noodles until JUST done, then drain and place them in the bowls for serving.
Scoop the vegetables out of the curry and onto the noodles, then fill with the broth until the noodles are covered.
Serve with cilantro, and lime wedge. Enjoy!
If using a pot...
Place a tbsp of olive oil in the bottom of a pot on medium heat. Add the onion and garlic and cook for a minute until fragrant. Add the cauliflower, red pepper, veg stock, coconut milk, fish sauce, brown sugar, ginger and curry paste and stir. Bring to a low boil, and then simmer on low. Continue checking until the cauliflower can be pierced with a fork.
When the curry is done, taste and add salt and pepper as needed. Then boil some water and cook the rice noodles until JUST done, then drain and place them in the bowls for serving.
Scoop the vegetables out of the curry and onto the noodles, then fill with the broth until the noodles are covered.
Serve with cilantro, and lime wedge.
ENJOY!
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!
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photos and recipe by: Christine McAvoy
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