How To: Healthy Side – Spicy Coconut Curry Noodles


I had a lot of trouble writing this post. Why?

Because really all I want to say is, GO MAKE THESE NOODLES NOW!


Sure, I could write about how they are creamy, spicy, and sweet all at the same time, they make the perfect side for just about any protein, and they come together in literally 10 minutes and in one pot.


But really, all you need to know is they are delicious and are just as good hot as they are eaten cold standing over the stove, not that I would know anything about that.

Make them!



Spicy Coconut Curry Noodles

Serves 4
Meal type Main Dish, Side Dish
Website Adapted from Shutterbean


  • 8oz rice noodles
  • 1 can light coconut milk
  • 3 Tbsp tomato paste
  • 1 Tbsp fish sauce
  • 1 Tbsp sriracha
  • 1 Tbsp red curry paste
  • pinch salt and pepper
  • 2 Tbsp cilantro (chopped)
  • 10 basil leaves (chopped)
  • 2 Tbsp coconut (toasted)


These noodles are great on their own or as a side for grilled chicken or tofu. If you like things extra spicy, top with an additional squirt of sriracha.


1. Cook rice noodles according to package directions and set aside.
2. In a medium saucepan whisk together coconut milk, tomato paste, fish sauce, sriracha, red curry paste, and salt.
3. Bring to a boil and reduce heat to simmer for 2-3 minutes. Add rice noodles to pot and stir to coat in the sauce. Add cilantro, basil leaves, and toasted coconut and mix to combine. Top with additional coconut and cilantro, if desired.

How To: Quickie Meal – Tofu and Vegetable Pomegranate Curry


This post was actually meant to go live last Monday. An ugly case of the stomach flu foiled that plan. Do you know what’s not fun to look at when you are nauseous and vommitting? A food blog!





Thankfully I am now fully recovered and off my diet of toast, toast, and more toast. And what a relief because it was killing me that I hadn’t shared this fantastic recipe with you. Coconut milk, curry paste, and pomegranate juice combine to create a flavourful bowl of curry that tastes like it’s been simmering all day when really it is faster than a thirty minute meal.  Perfect for week nights or fancy enough for a dinner party.




I’ve served it over some spinach that had seen better days and a scoop of nutty farro. You could also serve it over some brown rice or quinoa or throw in the spinach and some cooked rice noodles for a one pot wonder


The only dilemma I was having when making this dish was the classic spoon or fork conflict. Make it and tell me your solution! I am so happy I fully recovered and could finally share this meal with you!



Tofu and Vegetable Pomegranate Curry

Serves 4
Dietary Vegetarian
Meal type Main Dish
Website Adapted from How Sweet It Is


  • 1/2 Tbsp coconut oil
  • 1 block of tofu (cubed)
  • 2 leeks (washed well, trimmed and sliced)
  • 2 cloves of garlic (minced)
  • 1 Tsp ginger (grated)
  • 2 Tbsp red curry paste
  • 1/2 cup snow peas (sliced in half)
  • 1 red pepper (thinly sliced)
  • 1 can coconut milk
  • 1/2 cup pomegranate juice
  • 1 lime (zested and juiced)
  • 1 pomegranate (seeds removed)
  • salt and pepper (to taste)
  • brown rice, quinoa, farro, or rice noodles (for serving)


This curry comes together in less than 30 minutes and also makes great leftovers for lunch the next day. If you want to use chicken in place of the tofu, sauté it until browned before adding the leeks and then continue on with the recipe as written.


1. Heat a wok or large skillet over medium heat and add coconut oil.
2. Add leeks and garlic and cook until leeks are softened, about 5-7 minutes. Add ginger and curry paste. Then add in the tofu, red pepper, and snow peas and cook for another 5 minutes.
3. Increase the heat to medium-high and add the pomegranate juice and cook for about 2 minutes. Add coconut milk and bring to a boil.
4. Once boiling, reduce to a simmer and add in lime zest and juice. Let simmer for about 10 minutes. Season with salt and pepper and serve over grain/noodle of choice garnished with pomegranate seeds.

How to: Quickie Meal – Thai Coconut Curry Mussels


If you don’t already have them in your repertoire, it’s bloody time.

You have got to trust me when I say they are one of the easiest, most inexpensive and impressive dinners you can muster in waayy under 30 minutes.

I’ve previously given you all the deets for a fabulous Tomato Basil and White Wine Mussel recipe. If you’re a mussel newbie, click the recipe link to learn all about them; including how to pick them, store them and clean them.


If you can fathom it, this recipe is even easier. The only prep is cleaning the mussels and chopping up the ginger. We be talkin’ less than 10 minutes after that.

(fist bump)


Everything gets thrown in at once.  Next, whisk…


Bring to a boil…


Add mussels, cover and cook for 5 minutes.


Don’t forget to serve with something to sop up the best sauce on earth.


Thai Coconut Curry Mussels


  • 2-3lb cultivated mussels (cleaned and de-bearded)
  • 1 - 400mL can coconut milk
  • 1 tablespoon thai red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon grated or minced ginger
  • 2 teaspoons granulated sugar
  • Juice of 1 lime (about ¼ cup)
  • ⅓ cup chopped parsley or cilantro


Serve these mussels with something to sop up the insanely delicious coconut curry sauce.


1. In a pot large enough to accommodate all ingredients with at least 2 inches of head room at the top, bring all ingredient except mussels to a boil.
2. Add mussels, cover immediately with a tight fitting lid and reduce heat to medium-low. Cook for 4-5 minutes. Mussels should all open up. Discard any unopened mussels.
3. Toss with fresh parsley or cilantro and serve immediately.


How To: Big Batch – Lentil and Vegetable Coconut Curry


Spring officially began on March 20th. And today is April 22nd. Did it feel like a spring weekend to you? When I saw the snow falling on Saturday morning here in Toronto, I had to double check the date because it sure didn’t feel like the end of April to me!

So the days of big bowls of comforting soups and stews are still here. And this bowl of lentils and vegetables is the perfect meal to cure your “where is spring?!” woes.DSC03489

A very cute and very large bottle of red lentils were gifted to Erin and I at last weekend’s epic food bloggers conference. Red lentils are high in fiber and protein, low in fat, and  absorb the delicious coconut and spice laced broth so well.




When toasted with an onion in canola oil, the mixture of spices add such a depth of flavour and will make your neighbours jealous with that amazing aroma wafting through the windows. I’ve used eggplant and cauliflower as my veggies of choice, but zucchini or broccoli would also work great in this recipe.


A perfect weekend make ahead meal that can be easily frozen into individual servings or portioned out for lunches and dinner for your week ahead. And hopefully, when you get to the bottom of this big batch curry, spring will finally have arrived!



Red-Lentil and Vegetable Coconut Curry

Serves 4-6
Meal type Main Dish
Misc Freezable
Website Adapted From Epicurious


  • 1 Tbsp canola oil
  • 1 Onion chopped
  • 2 Cloves garlic (minced)
  • 1 Tbsp ginger (grated)
  • 2 Tsp cumin
  • 1 Tsp corrainder
  • 2 Tsp tumeric
  • 1 Tsp salt
  • 1 jalapeno (finely chopped with half of the ribs and seeds)
  • 2 1/2 Cups water
  • 2 1/2 Cups red lentils
  • 1 can light coconut milk
  • 1 eggplant (chopped)
  • 1 head of cauliflower (cut into florets)
  • 1/2 cup baby spinach
  • chopped cilantro for garnish


This spicy and delicious vegetarian curry can be eaten on its own, or served with rice or naan. Top with some toasted flaked coconut for an extra coconut flavour bomb!


1. Preheat a large pot or dutch oven or medium heat and add canola oil. Saute onion until tender, about 5-6 minutes.
2. Add garlic and ginger and continue to cook for one more minute. Add spices and jalapeno and cook another minute. Add water, lentils, and coconut milk and bring to a simmer. Cover and cook for 5 minutes, stirring occasionally.
3. Add cauliflower and eggplant and cook, covered, for another 20 minutes, stirring occasionally.
4. Remove lid and add spinach and cook another 3-5 minutes, until spinach wilts. Serve topped with cilantro, if desired.



How To: Do-It-Yourself Frozen Dinner – Curry

Once the clock finally hits 5, I look forward to coming home and sitting down to a nice and relaxing dinner. In the perfect world, we would all have the time every night to create a delicious and well rounded meal and sit and linger for hours, enjoying the wonderful plate of food before us.

However, in reality, what happens is a rush to get something edible on the table and then eat quickly in order to clean up and catch the latest episode of Glee before turning into bed so we can wake up early, rush off to work, and repeat the cycle the next day. Sound familiar? This is where your freezer comes in.

Setting aside a little time on the weekends to create a large batch of your favourite comfort food will make the weeknights that much easier. Casseroles, stews, soupschillis, and curries can all be made ahead of time and all work great as freezer meals. This thai red curry with tofu and vegetables can be made on the weekend, and portioned out to be eaten for lunch that week or frozen for dinners in the weeks ahead.

Curry and rice portioned out for lunch the next day

When freezing this curry, make sure to let it cool for about 30 minutes before packaging it away. Scoop out portions into tupperware or plastic bags and label them so you don’t end up defrosting curry instead of spaghetti sauce on pasta night. To reheat, simply thaw in the fridge or microwave.

All you have to do when walking in the front door after a long and exhausting work day, is cook up some rice, couscous, or simply cut up some bread, pop the curry in the microwave, and dinner is served! You can even make a large batch of the grain of your choice while the curry is simmering and use it as a side dish for the whole week.

Of course – this curry is also delicious eaten the day its made….just set aside your freezer and lunch portions ahead of time so you don’t end up eating the whole batch in one sitting (not that it’s ever happened to me before!)


Tofu and Vegetable Curry

Serves 4
Dietary Vegetarian
Misc Freezable


  • 1 Tbsp olive oil
  • 3 Tbsp red curry paste
  • 1 eggplant (chopped)
  • 1 red pepper (thinly sliced)
  • 1 Large handful button mushrooms (halved or quartered if large)
  • 2 shallots (thinly sliced)
  • 2 Handfuls green beans (cut into bite size pieces)
  • 1 can light coconut milk
  • 1/2 cup water
  • 1 lime (zested and juiced)
  • 1 Tbsp soy sauce
  • 1 Tbsp fish sauce
  • 2 Tsp brown sugar
  • 1 Block tofu (cut into cubes)
  • 1 handful cilantro (chopped)


You can switch up the vegetables for anything you happen to have on hand -- zucchini, asparagus, broccoli, cauliflower would all be great. Chicken, beef, shrimp, or chickpeas could all be substituted for the tofu. The curry is best served over some brown rice, quinoa, or couscous.


1. Heat olive oil in a large pot over medium heat. Add curry paste and mix into oil until it starts to cook down, about 1 minute.
2. Add eggplant, pepper, green beans, mushrooms, shallots, soy sauce, fish sauce, lime zest and juice, coconut milk, and water. Add tofu.
3. Bring mixture to a boil then cover, reduce heat, and simmer until vegetables are tender, about 15 minutes.
4. If eating immediately, top with cilantro and serve. If freezing, do not top the curry with cilantro.