Main Dishes

Spicy Curried Beans & Vermicelli Noodle Bowl

Prep

15 mins

Cook

15 mins

Yield

3

Hey guys! Here is my last recipe for this fine Monday then I am off to get some groceries from the market, gym and the bank!!!

Woo!! But before I do that I wanted to give you all this amazing recipe that has been helping me a lot with dealing with inflammation in my body.  As most of you know I currently suffer from Ovarian cysts, but that is not the only thing that causes my body to become inflamed and bloated.

I work on my feet 5 days a week, walking up to 16km a day (just at work), I go to the gym and lift heavy 6 days a week, I am a woman so we retain water really easily – especially when were on our cycle, and lastly because I am human and I get stressed out from life.

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This recipe is filled with loads of nourishing ingredients that are perfect for decreasing swelling and inflammation in the body! I am going to talk about three specific ingredients:

Turmeric – turmeric is the perfect spice! I am in love with it, and its ability to help me feel light, and pain free! As a spice itself it is hard to ingest enough to feel all these positive properties, so thats why I take it in tablet form, but it is great added to food as a pick me up and has heightened benefits when both dry and capsule form are consumed! It helps reduce inflammation naturally, without damaging our liver or kidneys!! Sure sounds god sent to me!

Cayenne – great for digestive aid, which can sometimes be the cause and root of all inflammation problems! I try to add Cayenne of ChillI peppers to most of my dishes lately, and the changes and decreased inflammation has been amazing! I have previously posted “7 suggestions for better Digestion” if you’re looking for more information about digestion, and how simple things can help make big changes!

Ginger– soothes upset stomachs, relieves muscle tension and pain, helps with headaches and infections! Such a staple in my kitchen, and I often enjoy it in warm water, with lemon and apple cider vinegar!

I highly recommend adding these 3 spices to your everyday diet, and I promise you, you will notice a difference… just give it around a week of two!

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Lastly I just wanted to mention that I used a dear friend of mines Hoisin Recipe (scroll till the recipe in her post) in the making of this bowl! Emily is truly amazing, and she inspired me everyday to be more plant based, and help our world.  She is lovely inside and out! I highly suggest you check out this girls Instagram, @thisrawsomeveganlife, and her blog!

Her hoisin sauce really heightens the favours in this infused asian and indian dish.  Although the ingredients may seem confused and a bit out of place I assure you they marry perfectly, and have been such a saviour to me during these tough, painful times!

I really hope you all love this recipe as much as I do! Thats all from me today loves.. off to run those errands and build those muscles!

Love from your Greek Food Goddess XOX

Print

Spicy Curried Beans & Vermicelli Noodle Bowl

  • Author: Maria Koutsogiannis
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 3
  • Category: Warming Anti-Inflammatory Dish
  • Cuisine: Vegan

Ingredients

  • Bean and Vermicelli pot:
  • 1 can unsweetened coconut milk
  • 1 cup vegetable stock
  • 1 bunch of vermicelli noodles
  • 1 can of Cannellini, strained and washed
  • 1 tsp soy sauce
  • 1 tsp Maggi sauce
  • 1 tbsp homemade hoisin (recipe from This Rawsome Vegan)
  • 1 tbsp hot sauce
  • 1 tsp cayenne
  • 1 tsp currie
  • 1 tsp smoked paprika
  • Vegetable Stir Fry:
  • 1 courgette, thinly sliced
  • 1 red pepper, seeds removed and sliced
  • 6 brussel sprouts, cut into quarters
  • 1 cup of thinly sliced red cabbage
  • 1 tbsp EVOO
  • salt and pepper to taste
  • 1 tsp ground fresh ginger
  • Garnish:
  • Cilantro
  • Sesame Seeds
  • Hot peppers
  • Broccoli Sprouts

Instructions

  1. First, organize your ingredients in two groups, the pot and the stir fry.
  2. Prep all your ingredients, and set the pot ingredients a side for a couple minutes.
  3. Into a medium sized sauce pan add all the pot ingredients.
  4. Boil for 5 minutes and then simmer on low heat for 10 minutes.
  5. Now while that is going grab all your stir fry ingredients.
  6. Add the EVOO to a preheated pan, and then add all your veg 30 seconds after.
  7. Cook vegetable on high for 3 ish minutes.
  8. You want to lower the heat when you see that the vegetables have taken on a lovely golden colour.
  9. Then cook on low heat for 10 minutes.
  10. Once both the dishes are cooked you can begin to plate your dish!
  11. I added some veg, and some of the bean mixture to a dish deep, and topped it with sesame seeds, pepper, and broccoli sprouts!

 

 

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