I would love to be trained in the art of curries. I imagine it would take months to learn and even longer to become proficient. Curry is a generic term in the west to denote a wide variety of dishes originating in Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines. The base is often vegan and at the same time, loaded with flavor.

This is a simple recipe that includes your basic curry ingredients and incorporates a variety of local vegetables. I used turmeric which is one of the most nutrient dense of the spice combinations. According to the BBC, “an extract found in the bright yellow curry spice turmeric kills cancer cells.” Tests released by a team at the Cork Cancer Research Centre show turmeric can destroy gullet cancer cells in the lab within 24 hours. That’s no small deal. Now the question is, are you getting your fill?

Coconut Curry Noodles

1/2 pound soba noodles, prepared as per directions
1 onion, chopped
3 cloves minced garlic
1 tbsp fresh grated ginger
1 tbsp vegetable oil
1/2 tsp turmeric
1/2 tsp coriander
1/2 tsp red chili sauce
1 tsp cumin
1 tsp curry
1 summer squash, sliced
1 zucchini, sliced
1/2 cup shelled edamame
1 cup coconut milk
1/2 tsp salt, or to taste

Method

1. In a large skillet, heat onion, garlic, and ginger along with the oil and spices. Allow to cook for a minute or two, stirring frequently.

2. Add in vegetables and coconut milk and stir well. Season with sea salt.

3. Cover and simmer for 15 minutes. Add to soba noodles and serve.

Like this? Follow my Twitter feed.

Follow me on Facebook.