Here’s a little something I threw together in a hurry, and it turned out dee-licious so I thought I’d share the recipe. I jotted down what I put in it as I went (you tend to do that when you food blog), so it’s all good.
It’s not quite Thai, it’s not quite Indian…it’s Thindian. A comfort food triumph for someone like me who enjoys peanut butter and red curry powder in her comfort food. And it’s great for you! Tons of potassium, fiber, Vitamin C, iron, protein…damn son, this stuff has it all.
10 minPrep Time
25 minCook Time
35 minTotal Time
- 1 Tbs olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garam masala
- 1-2 tsp red curry powder
- 1 med onion, sliced
- 2 c bell peppers, sliced
- 1" cube fresh ginger, chopped
- 5 cloves garlic, chopped
- 14 oz. firm tofu, crumbled (try to squeeze out the excess moisture)
- 2 carrots, shaved into thin strips with a veggie peeler
- 1 tsp red pepper flakes or Mrs. Dash Hot and Spicy or Chipotle Blend (I used Chipotle)
- 2 tsp any other Dash or salt-free seasoning you like (I used Dash Garlic and Herb)
- 1/4 c peanut butter
- either a 15 oz. or 2 8 oz. cans no salt added tomato sauce
- 3 Tbs no salt added tomato paste
- about half of a 14.oz box of plain rice noodles
- 6 c mixed greens or spinach (I used Power Greens)
- about a cup of plain roasted peanuts, crushed
- Combine the first group of ingredients in a large, nonstick pot over medium-low heat. Saute the spices for a few minutes to release their flavors.
- Add the next group of ingredients to the pot, starting with the onions and peppers. Saute them for a few minutes so they start to get soft before adding the other stuff. Cook and stir everything together for about five minutes, adjusting the heat as needed. Add the tomato sauce and paste and peanut butter.
- Bring a pot of water (10 cups should be plenty) to a boil. Once it's boiling, take it of the heat and put in the rice noodles. Let them sit in the water for about 8-10 minutes to let them get soft and noodle-y. Drain, then toss them into the sauce with the greens and peanuts. The greens will wilt up after a minute or two.
- Serve with extra peanuts if you're feeling wild and wreckless!
This recipe is naturally vegan and gluten free friendly; check the labels on your ingredients to make sure they work for you.
Per serving, about 247g: 357 calories (155 calories from fat); 17.3g fat (27%)(2.9g sat, 0.0g trans); 0mg cholesterol (0%); 119mg sodium (5%); 39.9g carbohydrates (13%); 5.5g fiber (22%); 15.0g protein; Vitamin A 47%; Calcium 16%; Vitamin C 86%; Iron 23%, Potassium 14%