Healthy Holiday Comfort Food: Himalayan Vegetable Curry with Noodles
Himalayan Vegetable Curry with Noodles
This warm and satisfying dish is the perfect accompaniment for cooler weather! Easy, hearty and flavorful, it is a great entrée for family dinners, a potluck, or even as leftovers! Tumeric is known for its joint pain alleviating properties and is a great anti-inflammatory and antioxidant. Combined with fresh vegetables, broth and other herbs and spices, this dish is both healthy and delicious! With a great salad and naan, this meal garners high praise. Tailor the spices to your own liking (our version is fairly mild) and feel free to experiment to find your favorite curry combination.
1 pound Tibetan noodles or spaghetti
3 cups assorted vegetables, chopped into bite-size pieces (cauliflower, carrots, green beans, collard greens, potatoes)
½ pound spinach, washed and torn into bite-size pieces
1 onion, chopped
3 medium cloves garlic, minced
1 tablespoon minced garlic
1 teaspoon turmeric
3 fresh chilies, julienned
1 bay leaf
2 medium tomatoes, chopped
2 tablespoons soy sauce
2 cups vegetable broth
2 tablespoons vegetable oil
1 tablespoon cilantro
Cook noodles according to package instructions. Remove while still slightly undercooked; drain and rinse.
Heat oil in a large saucepan over medium-high heat. Add onions; fry until brown, about 10 minutes. Add turmeric, garlic, ginger, and chilies; stir for 1 minute. Add assorted vegetables; stir-fry for 5 minutes. Add tomatoes, soy sauce, broth, bay leaf, salt and pepper; cool until vegetables are tender.
Add noodles, cook 5 minutes or until sauce is consistent and begins to thicken. Fold in spinach for 1-2 minutes, until wilted. Garnish with cilantro.