Hi! I have a story for you today!
It all happened on Monday actually. I was heading over to my parents’ house to clean out my childhood closet and gather up some old clothes to donate.
I needed air in my tires and gas, so I was going to stop on my way. The gas station I typically go to was under construction, so I decided to go to one near my parents’ house.
Getting gas went off without a hitch. But once I started putting air in my tires, everything went downhill fast. I don’t really know what exactly happened, but long story short, I ended up with a cap that barely kept the air in my tire.
I went into the gas station hoping for some electrical tape, but I came up blank. As I was explaining my situation to the cashier, a guy behind me was checking out and offered to come check out my car for me.
As soon as he touched the cap, the entire tire deflated. I just kind of stood there like this: ?
I figured I’d be calling AAA to help get my car to the shop, but the guy offered to change my tire and put on a spare. He wouldn’t even take money after I tried to pay him. I didn’t even catch his name.
In a time where everyone seems to be at each others’ throats, it was such an awesome lesson in selflessness.
It seriously gave me such a warm and cozy feeling all week.
…just like these curry noodles. Ba-dum-bum.
I really need to get better at these transitions.
But whatever. This curry is ridic. In the very best way possible.
Why this Cauliflower Curry with Sweet Potato Noodles rocks:
- I was always super intimidated by curry for some reason, but I promise you it couldn’t be more simple. I know you’ll love it. And it takes only about a half hour to come together. Boom.
- It’s absolutely perfect for a cold winter night because it’s rich and creamy and ultra comforting. It truly doesn’t get more cozy than ginger, garlic, turmeric, and curry paste! Pro tip: make sure your red curry paste is vegan if necessary. I used this brand, and I got it from Whole Foods!
- It’s full of good-for-you ingredients like cauliflower and mushrooms and bell pepper. Ooh! And sweet potato noodles! And coconut milk! And…now I’m hungry again.
If you’ve never made curry before, this is a great starter recipe! Slightly spicy, totally flavorful, and seriously my new fave winter meal.
Cauliflower Curry with Sweet Potato Noodles
|Prep:||Cook:||Yield: serves 3-4 people||Total:|
The most comforting dinner ever! Full of warming flavors and fresh vegetables, this vegan & gluten free curry will keep you feeling awesome.
- 2 Tbsp. coconut oil
- 5 green onions, sliced thin
- 2-inch chunk ginger, peeled minced
- 4 large garlic cloves, minced or pressed
- salt + pepper
- 1/2 head cauliflower, broken down into small florets
- 10 oz. mushrooms, sliced
- 1 red bell pepper, sliced
- 3 Tbsp. + 1 tsp. red curry paste (vegan if necessary)
- 2 15-oz. cans light coconut milk
- 1 and 1/2 tsp. turmeric
- 2 Tbsp. evaporated cane juice
- 1 small-medium sweet potato, spiralized
- 1+ tsp. Sriracha
- for topping: sesame seeds, Sriracha Tofu, cilantro, lime
- Add coconut oil to a medium pot over medium heat. Once hot, add onion, ginger, and garlic. Season with salt + pepper. Sauté for 2-4 minutes, or until the garlic is fragrant. Don't let it brown.
- Add cauliflower, mushrooms, bell pepper, and curry paste, and sauté for about a minute, then add your coconut milk, turmeric, and cane juice. Mix to combine.
- Bring to a boil, reduce to a simmer, and allow to cook for 8-10 minutes, or until the vegetables are fork-tender, adding the sweet potato noodles when there's about 5 minutes left*. Taste, and adjust seasoning as necessary. I like adding a bit of Sriracha.
- Portion into bowls and top with sesame seeds, Sriracha Tofu, cilantro, and/or lime.
*If you like your sweet potato noodles on the softer side, add them in with the coconut milk, turmeric, and cane juice. If you add them when there's about 5 minutes left, they'll still have some crunch to them.
Recipe slightly adapted from Minimalist Baker's Coconut Red Curry with Chickpeas
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