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This quick-and-easy dish is adapted from a recipe by Vegetarian Times. It’s based on khao soi, a Thai noodle dish that’s sweet, sour, and spicy!

30 minutes or fewer to prepare

  • 2 large shallots, chopped (1 cup)
  • 2 Tbs. yellow or red Thai curry paste
  • 1 tsp. curry powder or garam masala
  • 1 tsp. ground organic turmeric (best to use real turmeric root if you can find)
  • 1 15-oz. can organic light coconut milk
  • ¾ cup low-sodium organic vegetable broth
  • ¼ cup finely chopped cilantro stems, plus ¼ cup chopped cilantro leaves, for garnish
  • 1 tsp. agave ,optional
  • 5 oz. dry whole wheat fettuccine (or substitute with quinoa or rice pasta)
  • 5 cups broccoli florets and/or cauliflower florets
  • 6 lime wedges, for garnish
  1. Cook pasta according to instructions on package. Drain and wash with cold water.
  2. Put first six ingredients in a Vitamix and blend till smooth – a few minutes.
  3. Transfer blended liquid to large saucepan and add pasta and veggies. Heat a few minutes, until veggies are tender on the outside and still firm on the inside. Simmer or let stand for 10 minutes.
  4. Serve with lime wedges and cilantro leaves

 

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