I’ve learned this: curry is very good. And it’s easy to make vegan curry dishes with delicious items like coconut milk. Tonight, my cupboard was a little bare, but I still came up with something delightful. Enjoy!

Serves 2 hungry folks

1 cup (8 ounces) gluten- and wheat-free noodles, I used King Soba pumpkin, ginger and rice noodles, but you could use your favorite soba-type noodle

1 tablespoon olive oil or Thrive algae oil

1 cup onion (I used white), chopped into long, thin slices

1 cup rainbow carrots, chopped into 1/4″ pieces

1–13.5 ounce can of coconut milk

4 teaspoons curry

2 teaspoons turmeric

1/2 teaspoon sea salt (more if you like it salty)

1 cup fresh spinach

How to do this…

Cook noodles per instructions.

While noodles are cooking, heat oil over medium-high heat. Add onions and carrots. Saute until carrots are soft, about 5 minutes (your noodles will be done at the same time the carrots are starting to soften).

Add coconut milk and spices. Incorporate well. Cook until sauce starts to thicken, about 3 minutes or so (or until carrots are completely cooked). Add noodles. Mix well. Add spinach and stir until it wilts.

Serve immediately.