Mango Peanut Curry
with Glass Noodles & Plum Salad
Madras curry powder, a fiery, fragrant blend of spices, is named after the southern Indian city of Chennai, formerly known as Madras. This flavorful curry powder complements sweet, juicy plums perfectly in this high-protein, high-fiber noodle dish. Glass noodles, made from the starch in sweet potatoes, are often called cellophane noodles because of their transparent appearance. They have a smooth, bouncy texture and relatively neutral flavor, allowing these bold flavors to steal the show.
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INGREDIENTS
- 1 plum, thinly sliced
- 1 lime, zested and juiced
- 4 mini sweet pepper, trimmed, deseeded and thinly sliced
- 1/4 cup peanuts, roughly chopped
- 3.5 oz sweet potato glass noodles
- 10 oz organic extra firm tofu, patted dry and crumbled
- 1 tbsp Madras curry powder (divided)
- 6 tbsp peanut sauce
- 1/4 cup mango chutney
- 0.25 oz cilantro, leaves and tender stems roughly chopped
Nutrition (per serving)
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INSTRUCTIONS
Bring medium saucepan of salted water to a boil for noodles. Add plum, lime zest, lime juice, peppers, peanuts, and a pinch of salt and pepper in medium bowl and toss to combine.
Add noodles to boiling water and cook until noodles are tender, 5 to 6 minutes. Drain and rinse noodles with cool water to stop cooking process. Set aside.
Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add tofu and cook, stirring occasionally, until crispy in places, 5 to 6 minutes. Add just half the curry powder and a pinch of salt, stir to combine, and cook until fragrant, 30 seconds to 1 minute. Reduce heat to low and add Thai peanut sauce, mango chutney, and cooked noodles. Stir to combine. (4-serving meal: use 2 tbsp vegetable oil) (TIP: Keep remaining curry powder for your own use.)
Divide mango peanut curry with glass noodles between bowls and top with plum salad. Sprinkle with cilantro. Dig in!
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