Curry patate douce, kale, nouilles soba, champignons avec avocat, noix de cajou et piment

Indian curry : sweet potato, kale, mushrooms

A comforting recipe to boost and protect your immune system. Perfect for the changing seasons.

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Course Autumn, Main Course, Winter
Régime Lactose Free
Difficulté Easy
Garniture Avocado, Cashew nuts, Hemp seeds, Piment
Possibilité de Congeler ? Yes up to 1 month
Temps de Conservation 3 to 5 days in the fridge
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2

Ingredients

  • 160 g soba noodles
  • 1 tsp olive oil
  • 1 white onion or 1 leek
  • 2-3 garlic cloves
  • 1 large sweet potato
  • 120 g kale
  • 10 to 15 button mushrooms
  • 4 tbsp indian curry powder
  • 400 ml coconut milk or cream
  • 1 tsp rock salt
  • 200 ml water if needed to adjust the consistency

Suggested toppings

  • 10 fresh coriander leaves
  • 1 tbsp toasted cashew nuts unsalted
  • Pinch of cayenne pepper
  • ½ avocado
  • ½ tbsp mixed seeds lin, poppy, pumpkin, sunflower
  • 1-2 tbsp lemon juice optional

Instructions

For the noodles

  1. In a large pot, add cold water with a pinch of salt & bring to boil
  2. Once the water is boiling, add the soba noodles to the boiling water; let cook for 6 minutes (check your noodle package in case it indicates otherwise)
  3. Careful: when you place the rice noodles in the boiling water, usually a white foam will build up. You need to blow on it to prevent it from spilling and/or place a wooden spoon on top of your pot, that can help too
  4. At 6 minutes precisely, sift the soba noodles & run under cool water to avoid overcooking
  5. Set aside in an airtight container, let cool & store in the fridge (unless you plan to have the meal immediately)

For the curry

  1. Peel & cut the onion & garlic cloves into small pieces
  2. Peel your sweet potato, cut it length wise, and then cut the halves again length wise. Then cut into bite sized pieces
  3. Peel and cut your mushrooms in four or thinly
  4. Wash your kale leaves well in a bath of water and 3 tbsp of white vinegar, then rise with water only. Remove the leaves from the stem and set aside.
  5. In a large pot, add 1 tbsp of olive oil on medium heat. Once it is warm, add in your onion, garlic, sweet potato, and curry powder (do not add in your mushrooms yet)
  6. Mix well and let the ingredients sweat on medium heat for about 3-5 minutes
  7. Next, add your coconut milk & water to the level, and bring to boil
  8. Let the curry mixture cook for about 20 minutes (or until the sweet potato is tender & cooked)
  9. At 15 minutes, add in your mushrooms

  10. Once the curry is ready, turn off the heat and add in your kale, spinach leaves and green beans. Mix well

  11. Serve with your side of noodles, topped off with avocado, cashew nuts, fresh coriander leaves and a squeeze of lemon

  12. Or, Set aside and let cool. Then reserve in an airtight container and place in the fridge until ready to serve.

  13. Yield: 2 curry bowls

Substitutions

  1. You can replace the vegetables used with any other seasonal vegetables, such as butternut, red onion, carrots, broccoli, cauliflower, turnips, etc.

  2. You can replace the soba noodles with whole wheat pasta, quinoa, rice noodles, or brown rice
  3. You can add chickpeas or lentils or tofu or tempeh for some plant based protein

Recipe Notes

Turmeric: The ultimate protective spice
Turmeric is a medicinal plant from Bangladesh, Sri Lanka, India, Myanmar.

- Improves digestion
- Protects the digestive organs (liver, stomach, pancreas, kidneys, and intestines)
- Boosts the immune system and protects against certain cancers (e.g. lung cancer)
- Rich in antioxidants
- Anti-inflammatory properties
- Can reduce the risk of diabetes
- Can reduce cholesterol

Note: Adding a pinch of black pepper with turmeric allows the body to better assimilate and absorb its benefits. The black pepper allows it to pierce through the intestinal wall so that our other organs can benefit from its virtues.