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Curried Egg Squash Noodle Pot

The coconut milk makes this noodle pot creamy while the turmeric adds a pop of color and a ton of health benefits—it’s anti-inflammatory, blood purifying and aids in digestion. If you don’t have a spiralizer, try this with pieces of roasted butternut squash instead. It’s also great with zucchini noodles (also called zoodles) in the summer.

Serves 1

½ cup full fat coconut milk

2 teaspoons garam masala or medium curry powder

½ teaspoon ground turmeric or freshly grated turmeric

1 small garlic clove, finely minced

1 pinch chili flakes or cayenne

2 tablespoons grated ginger squeezed to get 1 tablespoon ginger juice

1 tablespoon tamari

1 small handful cilantro leaves

1 or 2 scallions, thinly sliced

1 hard boiled egg, quartered

1 handful butternut squash noodles

1 handful spinach leaves

1 lime wedge

1. Combine all ingredients in a heatproof jar and refrigerate until ready to eat.

2. When ready, boil the kettle and remove the lime wedge from the jar.

3. Let the boiled water sit for a minute or two before filling the jar (leave a half inch at the top so it doesn’t overflow).

4. Stir, cover and let sit five minutes.

5. Remove the lid, stir again, squeeze in the lime juice and enjoy.

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