Amazingly Quick, Healthy and Yummy (& vegan) Vegetable Coconut Curry

I'm not necessarily trying to be vegan. I don't have any strong moral sentiments regarding using animal products in general. But I do like when I come across good vegan recipes, or, more often, make something and then realize it's actually vegan. So was this case with this little number. I'm happy when I realize something is vegan just because I like realizing we don't need to rely SO MUCH on animal products - just because they're usually the most processed and most removed from their natural form (necessarily), and they're the most expensive part of the meal, and they often contain unhealthy fats. That said, you can maybe pry cheese from my hands once I'm dead, but not before then. And of course, you don't have to make this vegan - it would be yummy with shrimp or chicken. There are lots of possible add-ins - cashews or tofu would also be great.

Anyway, back to the yumminess that is this curry. I have to admit two things: a) it was inspired by something I picked up for dinner at Noodles & Company, and b) I didn't have any curry paste or powder, just a Thai seasoning that came with my Vitamix that's mostly salt and curry seasonings. It was still delicious, but maybe not all that authentic. Go with whatever level of convenience or authenticity works for you. A final note about the noodles I use: I am in LOVE with buckwheat/soba noodles (pictured). It's what's used in a good deal of japanese cooking, and they're super healthy. They're lighter than whole wheat noodles, but have just as much nutritional value. Any Asian market should have them.

Ingredients:

1 T olive oil
1 red bell pepper, cut into small strips
half a red onion, cut into small strips
1.5 cups of broccoli florets
1.5 cups of shredded cabbage

1 can light coconut milk
2 tsp thai seasoning, curry powder, etc. (or however much you want, I do it to taste)
1 tsp minced ginger
1 tsp crushed red pepper (optional)
1 handful chopped mint

buckwheat soba noodles (or rice noodles, if you prefer)

First get the noodles cooking. Heat the oil in a pan and throw in the onions, bell pepper, and broccoli. Make sure the broccoli florets are small enough or they won't cook. Once the onions are beginning to get translucent, throw in the cabbage, coconut milk, seasoning, red pepper, and ginger, and let everything simmer for about 5-10 minutes. Taste it to see if there's enough curry flavor, it may also want a little salt. Drain the noodles, and mix everything together. Add the mint, stir it up, and serve. Serves 3-4.