Potatoes, squash and cauliflower are cooked in coconut oil then seasoned with ginger and cumin. Asian glass noodles create a delicate base for this curry, but feel free to substitute rice to soak up the sweet sauce. This recipe comes to us from Erin of Living and Loving in LA.
- 1 tablespoon coconut oil
- 1 yellow onion, chopped into strips
- 3 carrots, chopped into ½ inch pieces
- 10 little red potatoes, chopped into ½ inch pieces
- 4 cups butternut squash, cubed, from about 2 pounds of squash
- 1/2 head cauliflower, chopped into ½ inch pieces
- 1 14 ounce can light coconut milk
- 14 ounces water
- 1/2 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon fresh ginger, freshly grated
- or ¼ teaspoon ground ginger
- 1 bunch collard greens, ribs removed and sliced ¼ inch thick
- 1 cup frozen peas
- 2 tomatoes, cut into ½ inch dice
- 1 tablespoons low sodium soy sauce
- 1/4 cup brown sugar
- 1 14 ounce package glass noodles*, cooked according to instructions
*Also referred to as bean threads, glass noodles can be found in the Asian food section of most grocery stores. Cooked rice can be substituted.
In a frying pan over medium-high heat, sauté the onions in coconut oil for 5-7 minutes, or until browned and caramelized.
Add carrots, potatoes, butternut squash and cauliflower. Stir until combined, then add the can of light coconut milk and water. Season with the turmeric, curry powder, cumin and cinnamon. Bring to a boil and allow to boil for about 8 minutes, or until veggies begin to soften.
Add ginger, collard greens, peas and tomatoes. Cook for 5 more minutes, or until collards are soft. Add soy sauce and brown sugar. Stir again until thoroughly mixed.
Place cooked glass noodles into bowls and cover in coconut curry and enjoy!