A cozy bowl of Coconut Curry Noodles and Butternut Squash from One-Dish Vegan by Robin Robertson is a great dinner dish for busy weeknights. It’s vegan and gluten-free.
One of the things that I hear frequently from my health coaching clients is that they don’t feel inspired to cook dinner after coming home from a long day at the office. Luckily, Robin Robertson is here to help with her revised and expanded edition of One-Dish Vegan.
Revised and Expanded
One-Dish Vegan originally came out in 2013, and few things have changed since then. Cookbooks are now loaded with gorgeous full-color photos, and ingredients such as jackfruit are becoming more ubiquitous. So Robin has revised and updated her beloved cookbook to reflect those changes. This new edition has 25 more recipes, so if you do have the first one, you’re going to want to add this one to your library, too.
Robin begins One-Dish Vegan with info that newbie vegans will find handy, such as how to cook dry beans, how make your own seitan, and how to cook without oil.
If you’re already a pro in the vegan kitchen, you can dive right into the recipes. These dishes are all easy to make using ingredients are readily available at most grocery stores. They are all one-dish meals that are perfect for dinner – or for lunch, if you’re really hungry! You’ll find a few brunch – or breakfast for dinner! – recipes too, including a Layered Brunch Bake and Frittata Primavera.
The recipes range from soups and big salads to pastas, stir-fries, and casseroles. You’ll find summery light fare, such as Smoky Chickpea Salad with Mango and Avocado and Risotto with Artichokes and Mushrooms, as well as hearty comfort food dishes, like Butternut and Cremini Lasagna and Southwestern Mac and Queso. There’s even a whole chapter devoted to chili!
Not Always One-Pot Vegan
While these dishes are all healthy, well-balanced meals that can be served in one bowl, not all of them can actually be cooked up in one pot. A lot of them can be, but there are some that consist of components that are cooked separately and combined before serving. Sometime require sauces to be cooked in a different pot before it’s added to the dish, while others might call for a crust to be prepared separately before being filled with sautéed vegetables and baked.
Chapters in One-Dish Vegan include:
In the Kitchen
Soups that Make a Meal
Stovetop Simmers and Stews
Sautes and Stir-Fries
Oven to Table
Coconut Curry Noodles and Butternut Squash
I’ve made many recipes from the original version of One-Dish Vegan, including Spicy Peanut Soup, Spinach and Quinoa Tart, and Penne with Garlicky Escarole and White Beans. When my copy of the revised and expanded edition arrived, I immediately check out the new recipes. I decided to cook the Coconut Curry Noodles and Butternut Squash first. I love a good curry, and I happened to have some butternut squash on hand.
This is my favorite kind of cold weather meal. I love creamy coconut curries loaded with vegetables. It was quick and easy to make, and it’s pretty versatile. It’s definitely going to find its way into my meal rotation. I knew this recipe was going to be a hit, so I doubled it. I was so happy to have the leftovers for dinners throughout the week!
If you’re looking to add more easy meals to your dinner rotation, One-Dish Vegan is the book for you!
Coconut Curry Noodles and Butternut Squash
Butternut squash adds a touch of sweetness to the coconut-curry sauce. Mix and match vegetables or make it as spicy as you like—begin with as much or as little cayenne as you like and then garnish with sriracha or sambal oelek for more heat.
2 teaspoons neutral vegetable oil
3 shallots, chopped
1 tablespoon (8 g) grated fresh ginger
3 tablespoons (45 ml) wheat-free tamari
1 tablespoon (6 g) yellow curry powder
2 teaspoons ground coriander
¼ teaspoon cayenne, or to taste
2 teaspoons sugar
Salt and freshly ground black pepper
2 cups (475 ml) vegetable broth
1 small butternut squash, peeled and cut into ½-inch (1.3 cm) dice (about 3 cups)
8 ounces (225 g) dried rice noodles
2 cups (140 g) chopped bok choy or other leafy greens
1 can (14 ounces, or 395 ml) of unsweetened coconut milk
½ cup (8 g) chopped fresh cilantro
2 scallions, chopped
Lime wedges, to serve
Sriracha or sambal oelek, to serve ( (optional))
Heat the vegetable oil in a large pot over medium heat. Add the shallot and ginger and cook, stirring, for 1 minute to soften. Stir in the tamari, curry powder, coriander, cayenne, sugar, and salt and pepper to taste.
Stir in the broth and then add the squash. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 20 minutes or until the squash is tender. Add the bok choy and simmer for another 10 minutes.
While the vegetables are cooking, soak the rice noodles in a bowl of hot water and set aside. When the noodles are soft, drain them and add them to the vegetables.
Stir in the coconut milk and heat until hot—but do not boil. Taste and adjust the seasonings if needed.
Serve in large bowls and garnish with cilantro and scallions. Serve with lime wedges and sriracha (if using).
From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission.
If you enjoyed this recipe, you might also like:
Green Thai Curry with Green Beans and Sweet Potatoes
Slow Cooker Curry with Tofu and Veggies
Thai Red Curry
I have a copy of One-Dish Vegan for one lucky winner this week. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight on December 4th. Good luck!
a Rafflecopter giveaway
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