Good morning guys! I think I’ll probably switch between a breakfast or sweet dish and a savoury dish from now on! So after sharing a savoury (but it was still a breakfast dish) on Friday, I thought I’d share a savoury dish today!
I’m absolutely loving cooking, experimenting and all foodie things in general at the moment! Now my stomach is pretty much OK, I can eat bigger portions and snack three times a day which is such a leap from what I was having to deal with earlier this year! I can now finally start to put weight back on, in a healthy slow way, to make sure I don’t upset my stomach and feel good at the same time! At the moment I’m having three meals a day and snacking in the morning and afternoon because I’m actually hungry and want to eat and then most evenings I have a little snack around 8pm too! I’m just going to play it by ear and see how it goes and then change things as needs be! Really I’m just listening to my body and seeing what works best!
Today I’m sharing one of my favourite warming and comforting meals which is perfect for the cooler and darker evenings when you just want something hearty and warming and incredibly delicious to fill you up!
I’ve used buckwheat noodles in this as they are gluten and grain free, making them easier to digest, and they add a nice nutty flavour to the curry.
I’ve used a whole load of spices to create a creamy warming curry, not spicy just warming and incredibly flavoursome! I’ve also added mushrooms and spinach to get some veggies in there and to add flavour too!
This dish is incredibly quick to make, super satisfying and will wow whoever you are cooking for too!
We all love a good curry!!
Ingredients – serves 2
1 tbsp coconut oil
2 small onions, diced
4 garlic cloves, diced
1 tbsp freshly grated ginger
a pinch of ground cloves
0.25 tsp black mustard seeds
0.25 tsp mild chilli powder
1 tsp ground cardamom
1 tsp ground coriander
2 tsp ground cumin
3 tsp turmeric
115g chestnut mushrooms, sliced
400ml can full fat coconut milk
100g buckwheat noodles
2 handfuls chopped coriander
2 handfuls spinach
2 tbsp tamari
4 spring onions, sliced
1 lime, juiced
raw coconut flakes
Melt the oil in a large pan and fry the onion and garlic over a low heat for 10 minutes to soften.
Add the spices and mushrooms and stir for 5 minutes.
Pour in the coconut milk and then fill half the can back up with water and pour that in too.
Add the noodles and bring to a simmer for 10 – 15 minutes.
Tease the noodles apart with two forks, to stop them all clumping together.
Stir through the spinach, half the coriander, lime juice, pepper and tamari.
Simmer for a further 5 minutes.
Tuen off the heat and divide between two bowls.
Top with the remaining coriander, spring onions and coconut flakes.