Meatless Monday: Curry-Spiced Noodles

Curry-Spiced Noodles Inspired by Cooking Light

Finally! I've only been waiting weeks - literally weeks - to make this dish. This was supposed to be last Monday's dinner, but since the husband left me home to fend for myself, I had to put this meal on hold. (He actually left the house last week smirking over his shoulder saying, "I'm off to eat some meat.") But there was no business dinner to save the husband from Meatless Monday this week. And joke as he may, I don't think he minded this Meatless Monday dinner one bit.



As the husband and furkids played outside, I got started on dinner. I knew (thank you, Mom Chef) that this meal wouldn't come together as quickly as I hoped. And even though I took a few shortcuts, skipping the shiitake mushrooms and lemongrass, to mention a few, it still look more thought and planning than I'd anticipated. (Lucky for me I cut the recipe in half or I'd still be julienning carrots!) I made quite a mess in the kitchen, but it smelled amaaaazing.

Cooking Curry-Spiced Noodles

Curry-Spiced Noodles

Adapted From Cooking Light

4 ounces whole grain spaghetti (I used Barilla)

2 teaspoons canola oil, divided

1 cup julienned carrot

1 cup julienned green pepper (or finely chopped)

1/2 cup mushroom pieces

1/2 cup chopped onion

1 1/2 teaspoons curry powder

1 1/2 teaspoon ginger

1 teaspoon cumin

4 garlic cloves, minced

1/2 cup fat-free vegetable broth

1/4 cup water

1 teaspoon soy sauce

salt, to taste

2 tablespoons cashews

Put a pot of water on, and cook the spaghetti.

Heat a large skillet over medium heat. Add 1 tsp oil and stir around to coat the pan. (You can spray the pan with a little cooking spray, if necessary.) Add in the carrots and green pepper and saute for about 4 minutes. Remove the vegetables from the pan.

Add the remaining teaspoon of oil to the pan and saute the mushrooms for 2 minutes. Stir in the garlic, onion and spices; cook for another minute, stirring constantly.

Stir in the broth, water and soy sauce. Bring the mixture to a boil and then simmer for 2 minutes, or until the liquid begins to thicken. Return the vegetables to the skillet and stir in the pasta. Toss until everything is combined and warmed. 

Top each bowl with a tablespoon of cashews and enjoy! 

Nutritional Amount Per Serving, According to Cooking Light's Recipe:

402 calories, 10.8 g fat, 66 g carbs, 8.5 g fiber, 12.7 g protein

(I think our version had fewer calories and fat grams, and we probably ate a bit more fiber, thanks to that awesome spaghetti, but both versions make for a very healthy meal.)

Despite all of the vegetable cutting and reaching for spices, this was a very good - and very filling - meal that I know we'll be eating again. I think I went a little light on the curry powder when I really could have used more. And I will admit that the dish needed a little salt, but it was still very tasty. The husband liked it, too, and ate his large serving without complaint. He couldn't offer any suggestions as to how to make it better next time. Then I made the mistake of asking, "This would be good with chicken in it, don't you think?" He told me everything is better with meat. But he admitted he doesn't mind Meatless Monday. So we'll eat this again - perhaps on a Thursday.