September 15, 2011
Mushroom Curry with Rice Noodles
Prep time: 15 minutes
Cooking time: 40 minutes
2 tablespoons olive oil
1 medium onion, peeled and thinly sliced
2 cloves garlic, peeled and sliced
1-inch piece of fresh ginger, peeled and grated
1 bay leaf
1 lb. (454g) mushrooms, sliced
1 teaspoon salt
freshly ground black pepper
1 teaspoon curry powder
1/4 teaspoon chili pepper flakes
1/4 teaspoon coriander (ground)
1/2 teaspoon cumin
1/4 cup golden raisins (optional)
1 14.5-oz. can (410g tin) of peeled, diced tomatoes
3/4 can of coconut milk (or lowfat coconut milk)*
1 package of rice noodles (rice may be substituted for noodles)
1/4 cup (60g) slivered almonds, toasted
fresh cilantro for garnish
Heat olive oil in a wok or skillet over medium heat until very hot. Add onions and stir-fry for 10 minutes until translucent. Add garlic, ginger, and bay leaf and stir-fry for one minute. Add mushrooms and cook for five minutes. Add salt, pepper, spices, raisins, and tomatoes. Cover and cook over low heat for 10 minutes.
Heat water in large pot for noodles. Cook noodles according to package.
Add coconut milk to vegetables and cook on medium heat for five to eight minutes. Be careful not to boil. Discard bay leaf. Adjust seasoning to taste.
Drain and rinse noodles and serve in individual portions or in one large serving dish. Top with curry, garnish with chopped fresh cilantro and slivered almonds, and serve.
*Tip: Use the remaining coconut milk to thin leftover curry sauce.
per serving (/with optional garnish):
Fat: 23/30 grams
Fiber: 2/4 grams
Carbs: 92/100 grams
Protein: 11/14 grams
Read more from the Guide to Meat-Free Meals