sow simple.

Curry Lime Noodle Bowl

Curry Lime Noodle Bowl

Savor the Flavor!

 

 

 

Serves 6

“It was a cold winter night when I looked at our cabinets without a course to take on the night’s meal.  I reminisced about our favorite Indian dishes and decided to get out our box of spices.  Thankfully, I had all that was necessary to turn our night from dismal to delightful!  Out came the highlights of Indian cooking, curry leaves, coriander, and – a seldom used spice – fenugreek.  I was off to zesting limes, heating spices, and the rest was a meal to remember.  Best of all, I got to warm up next to the fire with my incredible wife and an incredible meal.  We hope you enjoy this recipe as much as we did!” – Stephen

Ingredients:

Note: All ingredients are Organic unless a “Clean Fifteen” substitution is available.

  • 2 tbsp. Avocado Oil (or another high heat oil)
  • 1 1/2 large White Onions, peeled and finely sliced
  • 1 1/2 tsp Coriander Seeds
  • 1 tsp Mustard Seeds
  • 1 tsp Fenugreek Seeds
  • 3 fresh Red Chiles (or more if you like heat), sliced (seeded if you prefer less heat)
  • 6 Kaffir Lime Leaves (zest 2 limes and add a small bay leaf to substitute)
  • 4 Cloves Garlic, peeled and crushed
  • 2 tbsp Very Fine Sugar
  • Juice of 2 Limes
  • 2 tbsp Braggs Organic Amino Acids (or Soy Sauce to substitute)
  • 1 quart canned Twin Arcs Farm Heirloom Tomatoes (or 2 [12-ounce] cans of good-quality peeled plum tomatoes)
  • Generous 3/4 cup Coconut Milk
  • 1/2 cup Cashews, coarsely chopped

Optional:

  • 1/2 package 100% Whole Grain Angel Hair Pasta or
  • 8 oz. Flat Rice Noodles or
  • Basmati Rice

Directions:

  1. Heat the oil in a large Cast-Iron pan over medium-low heat and sweat the onions until soft and translucent (or light brown if that’s your preference).
  2. In a separate small Cast-Iron pan, warm all the spice seeds until they release their fragrance (take care not to burn them!).  Tip into a mortar and grind with the pestle while still warm.
  3. Add the warm ground spices to the onions along with the chiles, lime zest, and cashews. Cook for another 5 minutes over low heat, then add the garlic, sugar, lime juice, and amino acids. Stir well and cook for 5 minutes.
  4. Add the tomatoes, stir well, and cook for another 10 minutes, then add coconut milk. Cook gently for 10 to 15 minutes.
  5. While the curry is cooking, boil your water for the optional base and follow directions on package.
  6. This curry should be smooth, fragrant, gently sweet, and slightly salty, and finish with just enough heat to warm you.