Thai coconut noodles

Heya! This is the first of my recipes that I’ll be sharing with you, and I’m very excited for y’all to try my food!

I go in and out of loving cooking—some weeks, you’ll find me baking my own bread and making my own nut milks, while others, I’m living on pasta. My style of cooking, though, is always focused on health. I never add ingredients that don’t serve you nutritionally or fuel your body in the right way. Every ingredient I choose has a purpose.

There are a few ingredients we should all steer clear of, but that’s a topic for another blog. For now, here’s one important tip: always choose organic whenever possible. By doing so, you’re avoiding harmful insecticides and herbicides, and removing toxic, endocrine-disrupting, and carcinogenic pesticide residues from your diet.

Pesticides are so toxic that there are strict guidelines on how long before harvest they can be sprayed to reduce their potency before consumption. Choosing organic helps you sidestep these risks and supports a cleaner, healthier lifestyle.

I’ve been craving noodles for a while and wanted something hearty, so I came up with this recipe. It’s gluten-free, plant-based, super easy to make, budget-friendly, and, most importantly, tastes absolutely amazing.

So, let’s get cooking!

This recipe makes around 5-6 servings, so if you’re cooking for fewer people or want to make a larger batch, simply adjust the ingredients to suit your needs. You can also customise the recipe by adding your favourite vegetables—these are just the ones I love in a curry. (Also, I’m obsessed with cabbage!)

This recipe makes around 5-6 servings, so if you’re cooking for fewer people or want to make a larger batch, simply adjust the ingredients to suit your needs. You can also customise the recipe by adding your favourite vegetables—these are just the ones I love in a curry. (Also, I’m obsessed with cabbage!)

Ingredients

• 1 large white onion

• 4 cloves garlic, minced

• 3-inch piece of ginger, finely grated

• Potatoes (I leave the skin on)

• 1 large red pepper

• Kale

• Frozen peas

• Cherry tomatoes

• Cabbage

• Nigella seeds

• Coriander seeds

• Ground cumin

• Ground coriander

• Paprika

• Cayenne pepper

• Curry powder

• Dried thyme

• Turmeric

• Vegetable stock (look for one without sugar or yeast)

• Peanut butter

• Coconut aminos or Tamari (gluten-free soy sauce)

• 1 Tin coconut milk (always organic)

• Rice noodles (i used brown rice and wake noodles)

Feel free to mix and match your favourite spices and veggies to make this curry your own!

Method

1. Start Cooking

   • Heat a large saucepan with coconut oil (preferably one with a lid).

   • Chop your onion into large pieces and add to the pan. Sauté until they begin to brown.

   • Add 1 teaspoon each of coriander seeds and nigella seeds.

2. Prepare and Add Potatoes

   • Chop the potatoes into small chunks, leaving the skin on.

   • Once the onions are browned, stir in the potatoes.

   • Add 1 teaspoon of each spice: ground cumin, ground coriander, turmeric, paprika, thyme, and a pinch of cayenne pepper for heat. Adjust the curry powder and cayenne to your liking. Stir well to coat the potatoes thoroughly in the spices.

3. Add Red Pepper

   • Chop the red pepper and add it to the pan.

   • Cook the potatoes and pepper together, stirring frequently to prevent sticking, allowing the potatoes to absorb all the flavours.

4. Prepare the Stock and Coconut Milk

   • Boil 1 litre of bottled water and dissolve 2 stock cubes (or use fresh vegetable stock if you have it).

   • Add a small amount of stock to the pan to deglaze and prevent sticking. Then, pour in the coconut milk and mix well.

   • Season with salt and pepper to taste.

5. Cook the Potatoes

   • Top up the pan with stock until it’s about 2 inches above the potatoes.

   • Cover the pan with a lid and cook on high heat for about 15 minutes or until the potatoes are nearly soft.

6. Add Veggies

   • Once the potatoes are almost cooked through, reduce the heat to medium and add the cherry tomatoes, frozen peas, kale and chopped cabbage. Option to add a spoon of peanut butter ;-)

   • Cook for another 15 minutes, allowing the flavours to combine.

7. Cook the Noodles

   • Prepare your noodles separately for the best texture.

   • Boil the desired amount of gluten-free noodles in a separate pan according to the package instructions (typically 5 minutes).

   • Drain the noodles and add them to your serving dish.

8. Assemble and Serve

   • Top the noodles with your curry.

   • Add a teaspoon of peanut butter on top, drizzle with coconut aminos or tamari, and garnish with fresh coriander, or not!

Enjoy your hearty, plant-based curry that’s bursting with flavour and goodness!

Please feel free to reach out if you have any questions—I’m here to help! If you try this recipe, make sure to tag me on Instagram @thehealthjunki so I can see your delicious creations. Enjoy cooking and eating this wholesome, hearty dish! 🌿🌿

Enjoy, Nad x