Asian Fusion: Korma udon noodles

Tonight's dinner is a veggie stir-fry with udon noodles topped with an Indian Korma sauce.This is a fusion of Japanese and Indian food.

Veggie Stir-fry

1 T. coconut oil

1 carrot cut into thin matchsticks

1 head of broccoli, cut into florets

1/2 cup snow peas, ends trimmed & cut in half

1 yellow bell pepper julienned

1 zucchini sliced and quartered

1 c. bean sprouts

Heat the oil in a wok. Stir-fry each veggie, one at a time, in the order listed for about 2 min.

Add the bean sprouts and turn off the stove.

Total stir-fry time is about 12-15 min.

Korma Noodle Sauce

1 T. ghee

1 t. mustard seeds

1 big onion finely chopped

1" piece ginger finely chopped

1 t. ginger-garlic paste

1 bay leaf

1 chopped green chili - to your preferred spiciness

1 cup diced tomatoes

1 1/2 t. coriander powder

1 t. garam masala

1/2 t. turmeric powder

Salt to taste

1/2 cup coconut milk

2 T. cashew butter

1 jar Patak's Korma sauce

In a saucepan, heat oil and splutter mustard seeds.

Add bay leaf, onions, ginger, and g&g paste one by one and fry for 3-4 min. Onion should not turn a brown color.

Add the spices, salt, diced tomatoes, and fry for few more mins.

Add the coconut milk, cashew butter, & Patak's Korma sauce. Mix well and cook on low for 15 minutes, stirring frequently.

For the udon noodles, I use Eden Foods Brown Rice Udon. It has a nice, light texture which absorbs the flavor of the sauce really well. I love the Eden Foods Soba noodles too, that's for another dinner ;)

Sprinkle the plate with chopped cilantro leaves, cashews, & scallions upon serving.