Mormon Moms for Vegetarian, Vegan and Raw Cooking!

This blog is intended to be a support for anyone who desires to make the vegetarian, vegan {and or} raw food diet change. Whether you want to drastically change to a completely raw diet or just add a few more vegetarian meals to your weekly menu, we are here for you! It doesn't matter who you are or why you want to make the change. We want to share our love, support, tips, testimonies and - recipes - to make your life easier, happier and healthier!

Thursday, November 17, 2011

{Vegan} Pumpkin Peanut Curry Noodles

I've been dying to try this recipe since I saw Rachel Ray make it on her 30 minute meals around Halloween. It didn't disappoint, but then again....I love spicy curry dishes!

Pumpkin-Peanut Curry Noodles
see original recipe here

1 lb spaghetti (preferably whole grain)
About 5 TBL of vegetable or peanut oil
3 cloves garlic, minced
2 inches ginger root, finely grated
1 Red bell pepper, thinly sliced
1/2 tsp crushed red pepper flakes
1/4 cup creamy peanut butter
1/4-1/3 cup tamari dark soy sauce (I just used regular)
1 15 oz can cooked pumpkin (NOT pumpkin pie filling)
2 TBS of mild curry paste (Patak's is vegetarian)
For Garnish, 4 scallions, chopped

1. Cook pasta to al dente in salted boiling water.
2. While pasta is cooking, heat a large skillet with 2 TBS of oil over medium heat. Add garlic, ginger, red pepper and red pepper flakes. Cook together for just a couple of minutes.
3. Add peanut butter and melt into other ingredients. Then add soy, pumpkin, and curry paste. Stir well to combine.
4. Turn heat to low and add about a cup of pasta cooking liquid to the sauce to thin. Simmer for a minute or two, taste and adjust flavors with salt and pepper.
5. Add drained pasta to the sauce (or sauce to the pasta...) and toss to coat all the noodles in the sauce.
6. Garnish with chopped scallions.

p.s. the original recipe calls for shrimp and scallops which we just left out :)

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