Despite it being 15 degrees and snowing outside, the spring semester has officially started. That means another semester of culinary adventures has begun as well. And things are off to a smashing start if I do say so myself.
This morning I sat down and did my weekly planning and settled on a recipe from Clean Eating: a Thai Vegetable Curry. This dish is PACKED with vegetables and is super yummy. Curling up with a nice warm bowl of this curry was the perfect start to my semester and should last me through the rest of the week.
This morning I sat down and did my weekly planning and settled on a recipe from Clean Eating: a Thai Vegetable Curry. This dish is PACKED with vegetables and is super yummy. Curling up with a nice warm bowl of this curry was the perfect start to my semester and should last me through the rest of the week.
Most of the work for this recipe comes in the form of chopping because as I mentioned, there are a lot of vegetables in this dish. Otherwise, it's a pretty straightforward recipe.
And as usual, I did make a few changes, the main one being the use of buckwheat noodles rather than Pad Thai noodles. This was simply because I could not find brown rice Pad Thai noodles. Buckwheat noodles, as the name suggests, are made from buckwheat flour and have a really nice texture and flavor that worked well in this dish. Because these noodles are so starchy though, the curry turned out a bit thicker than I think it would have otherwise, but I really didn't mind.
As for other changes, I didn't purchase cane juice because I new I wouldn't have much use for it after making this dish so instead I used honey, which I already had. Sugar is sugar and the honey provided that sweet balance to the dish.
And as usual, I did make a few changes, the main one being the use of buckwheat noodles rather than Pad Thai noodles. This was simply because I could not find brown rice Pad Thai noodles. Buckwheat noodles, as the name suggests, are made from buckwheat flour and have a really nice texture and flavor that worked well in this dish. Because these noodles are so starchy though, the curry turned out a bit thicker than I think it would have otherwise, but I really didn't mind.
As for other changes, I didn't purchase cane juice because I new I wouldn't have much use for it after making this dish so instead I used honey, which I already had. Sugar is sugar and the honey provided that sweet balance to the dish.
This is a great dish for a cold winter night. Give it a try!