TOTAL TIME: 30 minutes
ACTIVE TIME: 15 minutes
MAKES: 4 servings

When it is freezing cold outside, and I want to get a warm and cozy dinner on the table in under half an hour, this creamy coconut curry recipe is my go-to.

Made with fresh ginger and curry paste, the creamy sauce features spices that will warm you from the inside out.

Even if you’ve never cooked with curry paste before, you’ll find the recipe super simple to throw together.

Creamy Coconut Curry Ingredients

Noodle Bowl

4 servings of rice noodles or soba noodles, uncooked
1 tablespoon coconut oil
1 medium yellow onion, sliced
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 (13 1/2-ounce) can full-fat coconut milk
2 tablespoons red curry paste
2 tablespoons creamy peanut butter
2 cups broccoli florets
2 cups cauliflower florets
1 cup thinly sliced carrots
1 cup shelled cooked edamame (thawed, if frozen)
1–2 tablespoons tamari
Salt and black pepper, to taste

Optional Toppings

2 tablespoons chopped green onion
2 tablespoons shredded red cabbage

Instructions

1. Prepare the noodles according to the instructions on the package. Set aside.

2. In a medium pot, heat the coconut oil over medium-high heat. Add the onion, garlic, and ginger and sauté until the onion is translucent, 5–7 minutes.

3. Add the coconut milk and bring to a simmer. Stir in the curry paste and peanut butter, letting them dissolve. Add the broccoli, cauliflower, and carrots. Cover and simmer, stirring every few minutes, until everything is tender, about 15 minutes.

4. Add the edamame, tamari, salt, and pepper, and let everything cook for another 5 minutes.

5. Transfer to bowls and add the noodles. Top with the green onion and cabbage (if using).

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Well Being Journal adapted the above excerpt from The Colorful Family Table by Ilene Godofsky Moreno. Copyright © 2019 by Ilene Godofsky Moreno. Published with permission from BenBella Books.