Curry Veggie Noodles

I still haven’t gone to the grocery store grocery shopping. I’ve been living off of various smoothies, overnight oats, and poached eggs for breakfast. This week I’ve gone to Whole Foods three times for lunch–once for a coconut cream pie Larabar, blueberry almond milk yogurt, and a small container of kale and quinoa salad; another time to hit up their salad bar and grab a multigrain bagel, and today for Clif bar to compliment the amazing carrot, beet, celery, parsley, spinach, and tomato juice I bought on the walk over [I keep toying with the idea of getting a juicer].

I think I go to WF mostly because it’s about a mile walk each way, and because I can get healthier options. I’m not [and never will be] on a diet. I like to eat. That said, I know I can’t inhale everything without going back to the big, unhealthy girl I once was. I know I eat more in the evening hours, so I try to do myself a favor and eat lighter and/or healthier for the first two meals a day. I still go for burritos and donuts for lunch on occasion, but I really don’t mind inhaling veggies. It definitely helps with the 3pm slump at the office.

Enough random rationale; onto this glorious dish that spawned from a lack of food in the house! I came across Vegan Pandamonium’s curry sauce awhile back. Regardless of the whole pasta vs. veggies as pasta thing, the sauce sounded ridiculously good. I had the baby spaghetti squash chillin’ on the counter for the past two weeks, so I thought what the hey. I already did the spaghetti squash thing before, so how bad could it be?

The sauce was really good. Not overly curry flavored, but only just so, and definitely thick and creamy. At first bite, with the squash noodles, I honestly felt like I was eating top ramen–only better. Fresher. I burst into Andrew’s office with this heaping bowl and thrust a forkful into his mouth. I don’t think he was as psyched as me. That doesn’t matter. I liked it. It was good. I’d eat it again. Totally.

Inspiration: Vegan Pandamonium

Ingredients

• 1 small spaghetti squash
• 2 tablespoons coconut oil
• 1 tablespoon spelt flour
• 3/4 cup almond milk
• 1/2 teaspoon curry powder
• 1/2 teaspoon dried onion flakes
• 1/2 tablespoon nutritional yeast
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• salt and pepper
• red chile flakes

Preparation

1. Cook the spaghetti squash. I usually cut it in half, scrape out the seeds and fill the wells half full of water. Place them in the microwave and cook for 5 minutes or so for a small one. It can be upwards of 15 minutes for a large one. Allow to cool and scrape sides into spaghetti strands.
2. While the squash cools so I can shred it is when I made the sauce. Heat the coconut in a saucepan on medium heat.
3. Add in the spelt flour, whisking to combine and soak up the oil.
4. Allow to darken before adding the milk 1/4 cup at a time, letting it thicken between each addition. If you want a saucier consistency, add more milk.
5. Once you reach the consistency of choice, add the curry, onion flake, turmeric, paprika, and nutritional yeast.
6. Mix thoroughly.
7. Add spaghetti squash strands to the thickened sauce.
8. Top with salt and pepper to taste.
9. Mix thoroughly.
10. Spoon the mixture into a bowl.
11. Garnish with more salt and pepper, red chile flake, and nutritional yeast if desired.