Do you like curry? Do you like macaroni? Well then you're in luck, because this recipe has both of those things, and it is - *chef's kiss* - very good.
This recipe is a modified version of Isa Chandra Moskowitz’s Curry Udon from her cookbook "I Can Cook Vegan."
340 g of dry macaroni or about 3 cups (I use the whole package of PC Gluten Free Macaroni)*
2 tbsp vegetable oil
4 cups cauliflower, chopped
1 large red or orange pepper, cut into slices
2 tsp minced ginger, preferably fresh
3 cloves garlic, minced
1 cup vegetable broth
1 (430 g) can coconut milk
1 tbsp curry powder
2 tbsp nutritional yeast (optional)
1 tbsp tamari (make sure gluten free if needed)
Chopped fresh cilantro (optional)
2-4 tsp sesame seeds (optional)
1. In a large pot, bring about 6 cups of salted water to a boil. Boil the noodles according to the package instructions.
2. Preheat a cast-iron or large, heavy-bottomed pan over medium heat. Sauté the cauliflower and a bit of salt in about 1 tablespoon of oil (or water, if oil-free), until lightly seared, about 5 to 7 minutes. Transfer to a plate.
3. Sauté the red pepper slices in the pan with the remaining tablespoon of oil until seared, about 4 to 6 minutes. Add minced ginger and garlic and sauté for about 1 to 2 minutes, then add your vegetable broth, coconut milk, curry powder, nutritional yeast and tamari and bring to a boil. Let reduce for about 10 minutes.
4. Drain the noodles. Add the noodles and reserved cauliflower to the pan and mix to coat with your sauce. Serve in bowls topped with optional cilantro and sesame seeds.
*Note: Some gluten-free noodles made with corn flour cook very fast. You may want to cook these types of noodles for a shorter period of time, as they may cook some more once you have transfered them to your hot sauce. Test the noodles to your taste.
Published in Volume 75, Number 10 of The Uniter (November 18, 2020)