Sunday, January 1, 2017

Ayurvedic pasta dish

 Hello lovelies,
Welcome back. I hope you are enjoying your holidays. Today we shall continue the obsession I have with Asian food. I would be a little more specific since Asian food can range from Sushi to Indian (yes, we often forget they are part of Asia too. At least I do), but I literally just combine a bunch of spices and hope for the best. I would say a little Thai mixed with a little Indian, but you guys can tell me what you think in the comments below.

This is wonderful of any season, because its spicy enough to warm you up in winter and light enough to keep you active during summer.
And the best thing is its super quick to make which means you can go back to reading in front of your fire place (or in the park) in no time.

3 carrots
1/2 block of tofu
1/2 onion
1 chunk of ginger (size depends on how much you like ginger)
1 tsp of turmeric
1 tsp of curry powder
1/2 tsp of cayenne (optional)
1 tsp honey, coconut sugar or agave 
1 tsp soy sauce
1/2 can of coconut milk
coconut oil
A couple of springs of cilantro to garnish
black sesame

Black soba noodles (or rice pasta)

Wash and peel your carrots before you cut them in long strips. I find that carrots taste quite differently depending on how you cut them. I mean scientifically it doesn't make any sense, but I tend to prefer cutting them in strips for thai recipes because I feel like they taste sweeter. Heat some coconut oil in a pan.
Now chop your onions & onions, and add it to the pan along with the carrots. It is essential to not overcook the carrots for this recipe, they should still be crunchy. So cook them for around 3-5 minutes before adding the tofu which should be golden brown before you move on and add honey (or whatever sweeter you chose to use) and the soy sauce. Once the sizzling has subsided add the coconut milk and your spices.

For the noodles just follow the instructions on the package because they tend to vary. These soba king noodles were made out of sweet potato and buckwheat I believe and they were super delicious.
They usually only take minutes to make, so you can leave them for last.

Serve your curry on top, add your garnish and you're ready to go.

Happy New Year, welcome to 2017 x

Your Mindfoodist


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