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Cashew-Curry Noodle Bowl

April 30, 2015 by Epicurean Vegan

Cashew-Curry Noodle Bowl -- Epicurean VeganIt’s been quite a busy spring for me, but I hope to get back into the swing of things very soon. I did have some time to whip up something new—or at least, newish. I slightly tweaked the sauce from these Black Rice & Lentil Bowls and I love how it came out. These are pretty easy to throw together, but I admit, it does take a few pans. However, with the right timing, it’ll all go smoothly. In any case, it’ll be worth it; these are delicious! Also, here’s a before and after of our new kitchen. There’s still a few more things to do, such as put the cabinet and drawer hardware on, but we’re getting there.
Kitchen Before

Kitchen After

INGREDIENTS
Cashew-Curry Sauce

1 C cashews
3 cloves of garlic
1 can light coconut milk
2 Tbs fresh ginger
2 Tbs peanut butter
3 tbs lime juice
2 Tbs nutritional yeast
1 Tbs mild yellow curry powder
1 tsp salt
2 Tbs tamari or soy sauce
The rest
1 small head of broccoli florets
6-8 mushrooms, quartered
1 can sliced water chestnuts
1 red bell pepper, cut into large chunks
14-oz container extra firm tofu
Salt and pepper
9.5-oz pkg. Udon noodles
1 C green onion, sliced

DIRECTIONS
Start with soaking the cashews. I poured boiling water on them and let them sit while I prepared everything else. I recommend starting with the tofu. Cut the tofu into 5 or 6 slabs and season both sides with salt and pepper. Place in a skillet over medium to low heat and brown each side, about 5-7 minutes, per side. Meanwhile, steam the broccoli, bell pepper, and water chestnuts. (You’ll add the mushrooms shortly before they’re all done.) Steam the veggies for about 10-12 minutes before adding the mushrooms; steam another 5 minutes.
Cashew-Curry Noodle Bowl -- Epicurean VeganOnce the tofu is done, cut each slab into 6 cubes; set aside.
Cashew-Curry Noodle Bowl -- Epicurean VeganBoil the water for the noodles. I used these Udon noodles from Hakubaku. They only take about 4 minutes to boil.
Cashew-Curry Noodle Bowl -- Epicurean VeganTo make the sauce, drain the cashews and add them to a food processor with the rest of the sauce ingredients and puree for 2-3 minutes. Transfer to a small saucepan and warm over medium heat. Drain the noodles, then assemble the bowls: noodles, veggies, tofu, sauce, and green onion. Enjoy!

Cashew-Curry Noodle Bowl
 
Print
Cook time
45 mins
Total time
45 mins
 
Author: Epicurean Vegan
Serves: 4
Ingredients
  • Cashew-Curry Sauce:
  • 1 C cashews
  • 3 cloves of garlic
  • 1 can light coconut milk
  • 2 Tbs fresh ginger
  • 2 Tbs peanut butter
  • 3 tbs lime juice
  • 2 Tbs nutritional yeast
  • 1 Tbs mild yellow curry powder
  • 1 tsp salt
  • 2 Tbs tamari or soy sauce
  • The rest:
  • 1 small head of broccoli florets
  • 6-8 mushrooms, quartered
  • 1 can sliced water chestnuts
  • 1 red bell pepper, cut into large chunks
  • 14-oz container extra firm tofu
  • Salt and pepper
  • 9.5-oz pkg. Udon noodles
  • 1 C green onion, sliced
Directions
  1. Start with soaking the cashews. I poured boiling water on them and let them sit while I prepared everything else. I recommend starting with the tofu. Cut the tofu into 5 or 6 slabs and season both sides with salt and pepper. Place in a skillet over medium to low heat and brown each side, about 5-7 minutes, per side.
  2. Meanwhile, steam the broccoli, bell pepper, and water chestnuts. (You'll add the mushrooms shortly before they're all done.) Steam the veggies for about 10-12 minutes before adding the mushrooms; steam another 5 minutes.
  3. Once the tofu is done, cut each slab into 6 cubes; set aside.
  4. Boil the water for the noodles. I used Udon noodles from Hakubaku. They only take about 4 minutes to boil.
  5. To make the sauce, drain the cashews and add them to a food processor with the rest of the sauce ingredients and puree for 2-3 minutes. Transfer to a small saucepan and warm over medium heat. Drain the noodles, then assemble the bowls: noodles, veggies, tofu, sauce, and green onion. Enjoy!
3.3.3070

 

 

Filed Under: Dinners Tagged With: cashew-curry sauce, curry, easy, Indian, noodle bowls, steamed vegetables, tofu, Vegan, vegetarian

Potato, Bean & Lentil Burritos with Cashew-Curry Sauce

September 8, 2014 by Epicurean Vegan

Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganIndian curry burritos?! You betcha. These knife-and-fork burritos are a tasty change up from the usual Mexican-style we’re all used to. I had a few combination ideas running through my head as I was trying to come up with the recipe . . . potato-zucchini? Lentil-potato? I just couldn’t decide, so I went with it all! Tucked inside the warm tortilla are potatoes, lentils, beans and red onion, topped with a cashew-curry sauce, some sauteed zucchini, green onion and finished with tomatoes and cilantro. Don’t be scared off by the number of ingredients or pans used in this recipe—everything is quite easy to make. (And you’ll be glad you did!)

INGREDIENTS:
1 C green lentils
3 C vegetable broth
1 Tbs olive oil
2 cloves garlic, minced
1 large red onion, chopped
2 medium russet potatoes
1 15-oz can tri-bean blend (or black beans), drained and rinsed
Cashew-Curry Sauce
3/4 C cashews
1/2 C water, divided
12.3-oz pkg. silken tofu
1/4 C coconut flakes
1/2 tsp cumin
1-1/2 tsp yellow curry powder
3/4 tsp salt
1 Tbs nutritional yeast
Topping
1 tsp olive oil
1 medium zucchini, diced
1 C green onion, sliced
2 tomatoes, diced
1/2 C cilantro, chopped
The rest
6 Flour tortillas

DIRECTIONS:
Start with preparing the lentils. In a medium sauce pan, bring the vegetable broth to a boil. (I like to use Better Than Bouillon brand since I can make as much broth as I need without wasting any.) Stir in the lentils, reduce heat to a simmer, cover and let cook for about 25 minutes. I tasted the lentils when there was still a little liquid left and found that they were done, so I just used a fine strainer and drained the lentils. While they’re cooking though, I cooked the potatoes the microwave—roughly 8 minutes and then set them aside to let them cool. Meanwhile, heat the olive oil in a large skillet and add the garlic; cook 2 minutes. Add the red onion and cook until softened and beginning to brown, about 5-7 minutes. Cut the potatoes into chunks and add them to the skillet, along with the beans. Once the lentils are done, stir them into the potato mixture. I then sprinkled with some cumin and curry powder.

Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganTo make the sauce, puree the cashews with a 1/4 cup of the water. Next, add the remaining 1/4 cup of water and the rest of the sauce ingredients. Blend for a good 3-4 minutes or until smooth and creamy. Transfer to a small saucepan and heat over low-medium heat to warm; whisk occasionally.
Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganIn a small skillet, heat the olive oil and add the zucchini and green onions; saute over medium heat for 4-5 minutes, or until the veggies soften.

Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganYou can stir in the tomatoes and cilantro if you’d like, or keep them separate . To assemble, warm the tortillas in the microwave or steamer. Spread some sauce on the tortilla, add a couple of big scoops of potato filling, roll, then top with a ladle of sauce, some zucchini-green onion mix and some tomatoes and cilantro. So good! Grab a knife, grab a fork and dig in! Enjoy!
Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean Vegan

Potato, Bean & Lentil Burritos with Cashew-Curry Sauce
 
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Indian curry burritos?! You betcha. These knife-and-fork burritos are a tasty change up from the usual Mexican-style we're all used to. I had a few combination ideas running through my head as I was trying to come up with the recipe . . . potato-zucchini? Lentil-potato? I just couldn't decide, so I went with it all! Tucked inside the warm tortilla are potatoes, lentils, beans and red onion, topped with a cashew-curry sauce, some sauteed zucchini, green onion and finished with tomatoes and cilantro. Don't be scared off by the number of ingredients or pans used in this recipe---everything is quite easy to make. (And you'll be glad you did!)
Author: Epicurean Vegan
Serves: 6
Ingredients
  • 1 C green lentils
  • 3 C vegetable broth
  • 1 Tbs olive oil
  • 2 cloves garlic, minced
  • 1 large red onion, chopped
  • 2 medium russet potatoes
  • 1 15-oz can tri-bean blend (or black beans), drained and rinsed
  • .
  • Cashew-Curry Sauce
  • .
  • ¾ C cashews
  • ½ C water, divided
  • 12.3-oz pkg. silken tofu
  • ¼ C coconut flakes
  • ½ tsp cumin
  • 1-1/2 tsp yellow curry powder
  • ¾ tsp salt
  • 1 Tbs nutritional yeast
  • .
  • Topping
  • .
  • 1 tsp olive oil
  • 1 medium zucchini, diced
  • 1 C green onion, sliced
  • 2 tomatoes, diced
  • ½ C cilantro, chopped
  • .
  • The rest
  • .
  • 6 Flour tortillas
Directions
  1. Start with preparing the lentils. In a medium sauce pan, bring the vegetable broth to a boil. (I like to use Better Than Bouillon brand since I can make as much broth as I need without wasting any.) Stir in the lentils, reduce heat to a simmer, cover and let cook for about 25 minutes. I tasted the lentils when there was still a little liquid left and found that they were done, so I just used a fine strainer and drained the lentils.
  2. While they're cooking though, I cooked the potatoes the microwave---roughly 8 minutes and then set them aside to let them cool.
  3. Meanwhile, heat the olive oil in a large skillet and add the garlic; cook 2 minutes. Add the red onion and cook until softened and beginning to brown. Cut the potatoes into chunks and add them to the skillet, along with the beans. Once the lentils are done, stir them into the potato mixture. I then sprinkled with some cumin and curry powder.
  4. To make the sauce, puree the cashews with a ¼ cup of the water. Next, add the remaining ¼ cup of water and the rest of the sauce ingredients. Blend for a good 3-4 minutes or until smooth and creamy. Transfer to a small saucepan and heat over low-medium heat to warm; whisk occasionally.
  5. In a small skillet, heat the olive oil and add the zucchini and green onions; saute over medium heat for 4-5 minutes, or until the veggies soften.You can stir in the tomatoes and cilantro of you'd like, or keep them separate (I know lots of folks who hate warm tomatoes).
  6. To assemble, warm the tortillas in the microwave or steamer. I then spread some sauce on the tortilla, added a couple of big scoops of potato filling, rolled, then topped with a ladle of sauce, some zucchini-green onion mix and then some tomatoes and cilantro. So good! Grab a knife, grab a fork and dig in! Enjoy!
3.4.3177

 

Filed Under: Dinners Tagged With: beans, cashew-curry sauce, cashews, curry, Curry burritos, easy, Indian, lentils, potato, vegan burritos, vegetarian burritos

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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