Makes 4 large servings, 6 small.  Even better the next day.

 

Ingredients:

 

1 tblsp. coconut oil

1 yellow onion chopped

4 or 5 carrots sliced

1/2 large red bell pepper chopped (all colors work)

2 cups broccoli spears bit sized

1 box mushrooms (I used a mix of portobello, shiataki and oyster, but you can use whatever you like)

1/2 lb. vegan crumbles (optional, but will fool meat eaters)

3 cups sliced baby kale

2 can regular coconut milk

4-5 tblsp. Thai green curry paste

1 package rice noodles

Chopped cashews and cilantro

 

Method:

 

Start a big pot of water with some Himalayan or sea salt in it for the rice noodles.

 

While the water is heating up, heat the coconut oil over medium heat.  Add the onion and cook for about 10 minutes.  Add the carrots and red bell pepper and cook for another 10 minutes.  Add the mushrooms and vegan crumbles (if using) and cook for another 5.

 

By now your rice noodles should be boiling away in their pot.

 

When the rice noodles are just about al dente, add the kale and toss until it begins to wilt.  Stir in the coconut milk and Thai green curry paste.  Mix until the sauce is hot.

 

Drain and rinse the noodles and add to the curry.  Plate and top with chopped cashews and cilantro.

 

A squeeze of lime would be lovely as well.