Curry Lime Noodle Bowl
“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
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
- 1/2 package 100% Whole Grain Angel Hair Pasta or
- 8 oz. Flat Rice Noodles or
- Basmati Rice
- 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).
- 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.
- 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.
- Add the tomatoes, stir well, and cook for another 10 minutes, then add coconut milk. Cook gently for 10 to 15 minutes.
- While the curry is cooking, boil your water for the optional base and follow directions on package.
- This curry should be smooth, fragrant, gently sweet, and slightly salty, and finish with just enough heat to warm you.