04. Creamy Coconut Noodle Curry
Curries of some form were a constant and very welcome occurrence at our dinner table growing up. A routine I now keep as an adult. Having a Mother of Indian descent, my gravitational pull towards spices is perhaps, in my blood. There simply isn't a day that goes by where spices don't play a role in my cooking. Whether it's a pinch of cinnamon in my oats, a touch of smoked paprika in my tomato sauces or turmeric in my tea. Spices add such warmth and reassurance.
Red Onion, Roughly Chopped
Ginger, Large Chunk, Peeled & Roughly Chopped
Garlic, 4 Cloves
Cumin Seeds or Powder, 1 TBS
Coriander Seeds or Powder, 1 TBS
Turmeric, 1/2 tsp
Curry Powder, 1 1/2 TBS
Lime, 1, Peel Removed
Tomato, 1, Roughly Chopped
Coriander Stalks, Handful, Roughly Chopped
Red Chilli, 1, Deseeded
Coconut Milk, 400ml tin x2
Maple Syrup, 1 TBS
Sesame Oil, 1 tsp
Vegetables of Choice, I used Pumpkin, Red Capsicum, Courgette and Broccoli
Rice Noodles, 300g
Lime, 1, Juice
Spring Onion, 1, Finely Sliced
To make the curry paste, place the onion, ginger, garlic, cumin, coriander, turmeric, curry powder, lime, tomato, coriander stalks and red chilli into a food processor. Blend until a paste is formed, adding some water if necessary.
In a large pan heat a little oil and add the curry paste, frying off gently on a low heat. Once fragrant add the coconut milk, tamari, maple syrup and sesame oil. Taste and add more tamari if needed. Fill the coconut milk tins with some water, swirling around to catch any access coconut milk and add that to the pan too. Add your vegetables and allow to cook gently.
Once the vegetables are nearly cooked, add the noodles and cover. Allow to cook, stirring occasionally until the noodles are tender. Finally squeeze over the juice of a lime and top with the sliced spring onion.
Recipe, words & images by Gemma Walsh