When you just move into a house, you come up with meals using whatever you have on hand. In my case, I had a ton of freezer vegetables and lots of pantry items that were ready and available. However, while we were doing the big painting and kitchen renovations, we ordered take out almost every night.
And it’s not like I don’t love the option of no cooking and no dishes, but ordering out gets old after a while. Sometimes you just want to make things the way you like them prepared.
In came this curry.
We’ve been making Lauren’s Bang Bang Chicken for a while now, but I decided to adapt her sauce and make it into this vegetarian clean-out-your-pantry dish. Perfect for new homeowners!
It was a quick meal to whip up and so delicious! It was slightly spicy, sweet and creamy, all in one! Plus, there are loads of vegetables throughout the dish, perfect for added nutrition!
Happy Cleaning Out Your Pantry!
adapted from Lauren’s Latest
- 2 tablespoons olive oil
- 1 12 ounce bag frozen peas
- 1 10 ounce bag frozen shelled edamame
- 1 10 ounce bag frozen corn
- 1 15 ounce can chickpeas
- 1 8 ounce package frozen chopped spinach
- 2 tablespoons unbleached all purpose flour
- 1/2 vegetable bouillon cube
- 1/2 cup water
- 1 can coconut milk
- 1/2 cup creamy peanut butter
- 3 tablespoons yellow curry
- 1/4 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
- 1 12 ounce box noodles, I used Trottole
- In a large pan over medium heat, heat the olive oil, peas, edamame, corn chickpeas and spinach together until warm.
- Stir in the flour until combined.
- Stir in the remaining ingredients and bring to a simmer. Simmer for 5 minutes.
- Meanwhile, in a large pot of boiling water, cook your noodles according to packaged instructions. Drain and add the cooked noodles to the vegetable curry.
- Serve warm!