You don’t want a spiralizer to make the colourful candy potato “noodles” featured on this creative dish—to not point out, the ribbon-style strands cook dinner extra evenly than spiralized ones, too. As soon as your “noodles” are prepped, the saucy base is flavored with aromatic ginger, garlic, Thai purple curry paste, cumin, and a contemporary Thai chile to deliver the warmth. Collard greens add nutrient-dense goodness, contemporary peas ship bursts of refined sweetness, and chopped cauliflower ensures there’s an additional dose of veggies in each chew. Serve a heaping ladle-full of this delicious curry over brown rice, and high it with cilantro, cashews, and a squeeze of lime juice to deliver all of the flavors collectively. Get pleasure from!
For extra inspiration, try these tasty recipes:
- Khow Suey (Burmese Curry Noodle Soup)
- Thai Inexperienced Curry Chickpeas with Spinach
- Simple Turmeric Eggplant Curry
- Or check out our full assortment of curry recipes
- 3 cups coarsely chopped cauliflower
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 2 teaspoons grated contemporary ginger
- 3 cups unsweetened, unflavored plant-based milk
- 3 tablespoons Thai purple curry paste
- 1 contemporary Thai chile, thinly sliced
- 1 teaspoon floor cumin
- 4 cups coarsely chopped contemporary collard greens
- 1 12-oz. candy potato, peeled
- 1 cup frozen peas
- 1 tablespoon cornstarch
- 2 tablespoons lime juice
- ½ teaspoon freshly floor black pepper
- 4 cups cooked brown rice
- ¼ cup chopped contemporary cilantro
- 2 tablespoons chopped uncooked cashews
- Lime wedges
Directions
- In a Dutch oven cook dinner cauliflower, onion, garlic, and ginger over medium 3 to 4 minutes or till tender, stirring often and including water, 1 to 2 tablespoons at a time, as wanted to stop sticking.
- Add milk, curry paste, Thai chile, and cumin. Deliver to boiling. Stir in collard greens. Cowl and cut back warmth. Simmer 10 to fifteen minutes or till greens are tender.
- In the meantime, minimize candy potato lengthwise into 1-inch-wide planks. Utilizing a vegetable peeler, shave flat 1-inch-wide noodles lengthwise from planks.
- Add candy potato noodles and peas to the Dutch oven. Cook dinner 2 to three minutes or till simply tender. In a small bowl stir collectively cornstarch and 1 tablespoon water. Stir into the curry combination; cook dinner 1 minute or till barely thickened. Take away from warmth, and stir in lime juice and black pepper.
- Serve curry over rice. Sprinkle with cilantro and cashews, and serve with lime wedges.
The publish Crimson Curry Candy Potato Noodles with Collards appeared first on Forks Over Knives.
