Chickpea, Butternut Squash + Kale Thai Curry over Udon Noodles

5/28/2020

Butternut squash and kale go together like peas and carrots. During this time when travel is a memory, I reminisced of my former travel memories around the globe.

In 2008 in college, I moved to Australia and had the opportunity to travel to Thailand and Hong Kong and experience some pretty amazing food. Those memories are forever with me, and realize during COVID 19 how much I miss traveling. Food is the gateway into one's culture, and food brings us together. Most people don't realize how important food is in our life experience.

Now living in Seattle, I still have the opportunity to eat lots of delicious Thai food.

The Midwest and East Coast excels in European food, and Seattle dominates the Asian food market with recipes that come directly from families. I decided to take an old classic Thai curry and modernize it with vitamin and nutrient-packed vegetables such as squash and kale.

And to add a twist, I tried it over udon noodles and enjoyed this much better than I do over rice. Since summer is almost here, the blossom orange wild flowers inspired me to ignite a meal with more orange colors, which means more Vitamin A in the diet.

As a plant-based health coach and trainer, I've seen many of my clients struggle when converting or maintaining a vegan diet. Many either eat all processed vegan foods, or struggle in eating one area of macronutrients. Normally carbohydrates are not the issue.

Regardless of the problem, it is important to balance carbs, fat and protein, which Thai food does wonderfully thanks to using coconut milk. Although vegetables are considered carbs, most people need some form of starch or grain to feel full.

Balance is the key to a great life, and a healthy diet. We should all aim to seek more balance in life and seek healing through the foods we eat. If you can do even just one change in your diet, eat more greens!

"Leafy greens such as romaine lettuce, kale, collards, Swiss chard, and spinach are the most nutrient-dense of all foods."
Joel Fuhrman

Chickpea, Butternut Squash + Kale Thai Curry over Udon Noodles
Cook Time: 30 minutes
Serves 2-3

Ingredients:
2 tbsp olive oil
1 can coconut milk
1 can chickpeas, drained and washed
2 cups butternut squash, chopped
2 cups of kale, thinly sliced
1 small onion, chopped
2 garlic cloves, minced
1 tsp fresh ginger, finely chopped
1 tbsp soy sauce
1.5 tsp vegan Thai red curry paste (read label if made with shrimp/fish paste)
2 tbsp thai basil, chopped
1 tsp sugar
1 bundle of udon noodles (8 ounces)

Directions:
Begin by making the udon noodles according to the package directions.

Cook the onion, garlic and ginger in a pan with the olive oil for 2-3 minutes. Add the curry paste and mix for 1 minute. Next, add the butternut squash and cook for another 2-3 minutes. Pour the coconut milk into the pan and bring to a light simmer. Add the soy sauce, sugar and kale, mix together, and cook until fragrant and the squash is edible.

On the last minute of cooking, add the chickpeas and basil. After a minute remove from heat. Adjust flavors as needed.

Drain the udon noodles and place the noodles in bowls. This can make 2 very large portions or 3-4 smaller portions. Ladle the curry on top of the noodles and serve hot! Enjoy!

Let's Connect! Be sure to check out my other Asian inspired recipes below!