Gluten-Free Noodle & Veggie Korma Recipe
Ingredients
- 1 package of lentil or chickpea linguine
- ½ cup raw cashews (75g)
- 13.66 oz can full-fat, unsweetened coconut milk
- A generous dollop of coconut oil
- 1 small white onion, chopped
- 3 carrots, sliced
- 1 cup of peas or 2 stalks of celery, sliced
- 1 ½ cups of green cabbage, sliced
- A hint of minced ginger
- 1 Tablespoon mild curry powder
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon cinnamon
- ½ teaspoon turmeric
- ½ teaspoon cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground fennel
- ½ cup tomato paste
- Juice of half of a lemon (optional, for tang!)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Microgreens for a refreshing raw element (optional)
Instructions
- To get started, heat a large pot with water and cook the lentil or chickpea pasta according to the directions. When done, be sure to drain and set aside.
- Meanwhile, blend the cashews and coconut milk until thoroughly blended. Set aside.
- In another large pot, heat the coconut oil to medium-high heat. Saute all the veggies for a few minutes, then lower the heat to low. Add in the tomato paste, and stir in the linguine and the cashew-coconut milk mixture until well mixed.
- Turn off the heat and squeeze in the lemon (optional). Season with sea salt and black pepper to taste, and stir again.
- Serve into bowls fresh and top with microgreens. Enjoy!
Notes
This delightful pairing not only elevates the taste but also boosts the nutritional value of your meal. It's a beloved tradition in my family, and I'm excited to share it with you!
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