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 prepare dinner extra evenly than spiralized ones, too. As soon as your “noodles” are prepped, the saucy base is flavored with aromatic ginger, garlic, Thai crimson curry paste, cumin, and a recent Thai chile to deliver the warmth. Collard greens add nutrient-dense goodness, recent 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. Take pleasure in!
For extra inspiration, take a look at 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 recent ginger
- 3 cups unsweetened, unflavored plant-based milk
- 3 tablespoons Thai crimson curry paste
- 1 recent Thai chile, thinly sliced
- 1 teaspoon floor cumin
- 4 cups coarsely chopped recent 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 recent cilantro
- 2 tablespoons chopped uncooked cashews
- Lime wedges
Directions
- In a Dutch oven prepare 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 forestall sticking.
- Add milk, curry paste, Thai chile, and cumin. Convey to boiling. Stir in collard greens. Cowl and cut back warmth. Simmer 10 to fifteen minutes or till greens are tender.
- In the meantime, lower 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. Prepare 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; prepare 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 put up Purple Curry Candy Potato Noodles with Collards appeared first on Forks Over Knives.
