In this blog, we often write about our projects, our thoughts, some advice that we can share with like-minded people that need a little inspiration, but another very important part of our lives is FOOD.
We knew that this would probably create some confusion with the foodie content that we also share on Orla Collective, but let’s face it, food is what actually fuels our week and it helps us being productive. We like to eat healthy, wholesome food that feeds the body and the mind. So of course, we also cook a lot. Having to cook food allows us to take a moment off the desk and into the kitchen, slow down, just enjoy simple things and simple acts. During the daytime, it’s not so easy, I actually dislike being hungry and having to interrupt work (someone, please cook for me!) but in the evening, it’s pure bliss. The moment we head into the kitchen is the very moment the workday officially ends and we can finally relax.
In these cold autumn evenings, I yearn for “bowl” food. It’s something special and extremely cozy. Nigel Slater himself sums it well:
There is something right about food in a bowl. The warmth of the bowl in your hands; the final scraping of spoon against china—they enable us to feel closer to what we eat.”
Needless to say, we’ve been eating plenty of soup. But also buddha bowls. Wholefood bowls. Salad bowls. Pasta bowls. Anything in a bowl.
But lately I’ve been craving exotic yet warming flavours. I discovered this recipe, and adapted it to my taste, so it can be a little healthier and 100% plant based. It is spicy and creamy with lots of vegetables. Delicious.
Here’s the recipe to my Thai Curry Noodle Bowl AKA food that I could eat every-single-day.
- 1 tablespoon coconut oil
- 2 shallots
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 400ml regular coconut milk
- 150ml veggie broth
- 3 tablespoons coconut sugar or agave syrup
- 1 tablespoon hot chili paste or chilli flakes
- 2 tablespoons soy sauce
- A pack of rice noodles – I love the flat kind
- 1 tablespoon coconut oil
- half an onion, chopped
- 1 broccoli, chopped
- 3 carrots, shredded
- other possible veggies you can add if you have (optional): green pepper, snap peas, asparagus
- 1/4 purple cabbage, shredded
- sesame seeds for topping
- limes for serving
- a handful of fresh basil for serving
Heat the coconut oil in a small saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.
In the meantime, cook, drain & rinse the noodles, set them aside. Watch out, don’t let them stick together!
In a large wok pan, heat the coconut oil over high heat. Add the onion, carrots, broccoli, and other veg. Stir fry for about 5-10 minutes depending on how crunchy you want your veggies. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (don’t overcook here or it will get sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.
Enjoy this precious comfort food 🙂