Peanut Curry Noodle Bowl

1 tablespoon coconut oil

2 cloves garlic, minced

1 inch fresh ginger, peeled and grated

2 to 3 teaspoons red curry paste

1⁄2 teaspoon crushed red pepper (optional)

1 can full-fat coconut milk

1⁄2 cup creamy natural peanut butter

2 to 3 tablespoons packed brown sugar

2 tablespoons cider vinegar 1 package firm tofu, cubed (about 14 ounces)

1 package Asian noodles of choice (about 8 ounces) (if using dried, prepare with package instructions. If using fresh, stir in as directed below)

1 small head broccoli, cut into florets and steamed

1⁄4 head red cabbage, sliced into thin strips

2 carrots, shredded or julienned

⁄2 cucumber, cut into 1 sticks

Melt coconut oil in a large skillet. Add garlic and ginger and cook 1 to 2 minutes, stirring constantly, until fragrant. Add red curry paste and crushed red pepper (if using). Stir and break up. Add coconut milk and bring to a simmer, stirring to combine curry paste.

Add peanut butter and brown sugar, stir to combine and bring to a simmer again. Let simmer, stirring frequently, about 5 minutes. Add vinegar, tofu and noodles, and carefully stir. Cook until heated through, about an additional 3 minutes.

Remove from heat and stir in steamed broccoli. Serve topped with raw cabbage, carrots and cucumber. They are a little confounded by the “peanut butter sauce,” but most end up loving it. The advantage of adding raw vegetables at the end is that picky eaters can choose what they want to include and omit.