Immune Boosting Cumin, Coriander, Ginger Carrot Stew, Soba Noodles & White 'Butter' Beans [Vegan + GF]
And so the noodles obsession continues, and I hope you're still enjoying the journey with me.
Prep time? 5mins
Cook time: 6 mins (soba noodles) & 15mins carrot stew
Super IRON-packed for anyone suffering from anemia
Immune Boosting + Anti-inflammatory + Promotes a healthy digestion
Serves 1-2 persons
What's so great about cumin & coriander you ask? well, just to name a few of the benefits...
- Regulates digestion (so does ginger)
- Helps prevent diabetes
- Treats insomnia with its vitamin B complex and healthy digestion attributes
- Fights the common cold
- Prevents anemia (rich in iron)
- Maintains a healthy skin
- Prevents certain types of cancer (colon)
- Lowers skin inflammation
- Promotes healthy cholesterol levels
- Can treat mouth ulcers
- Prevents anemia (rich in iron too)
- Maintains bone health
- Promotes fresh breath
For the Soba Noodles, you'll need:
- 80g soba noodles
TIPS 1: Start by simply placing cold water in a pot and let it come to a boil
TIPS 2: Once you've placed your water on the stove, you can start to prep your vegetables for the sauce
Method for the noodles,
- In a pot, place cold water with a dash of salt and bring to boil
- Once the water is boiling, add in your soba noodles for 6 minutes exactly (that's for my organic Lima brand)
- CAREFUL! when you place the soba noodles, usually a white foam will form and build up. You need to blow on it continuously to prevent it from spilling everywhere. Keep a good eye on your pot, don't just throw in your soba noodles and leave them.
- At 6 minutes precisely, rid the pasta of the water in the pot, and place the pasta/noodles back in the pot.
- NOTE: you could substitute the soba noodles for rice noodles, which instead you dip in cold water on the side for 10minutes as you bring your water to boil, and then once the water in boiling you add the rice noodles for 5 minutes.
For the carrot stew, you'll need:
- 1/2 white onion
- 2 garlic cloves
- 2 carrots
- 1 tsp coriander powder
- 2 tbsp cumin powder
- 1 tsp ginger powder (or 1/2 tsp grated fresh ginger - optional)
- 250ml coconut milk
- 1 tsp Olive oil
- 1/2 tsp rock salt
- 1/4 tsp black pepper
- 1 handful of coriander
- 1 handful of spinach (topping - optional)
- Chilli flakes (topping - optional)
- 1 tbsp fresh lemon juice (optional)
- 1/3 or 1/2 cup Organic Butter Beans (store bought and ready to eat from the organic store)
Method for the stew,
- Place a pot on the stove with a touch of olive oil (if you are oil free, you can omit the olive oil, no problem) on medium heat
- Add in your finely chopped onion and garlic cloves along with the salt, coriander, ginger, cumin, and black pepper
- Stir well for about 3 minutes then add in the carrots chopped into small pieces. What I did was I peeled the carrot, cut in half length wise and then cut each half again length wise.
- Once you've added the carrots, mix well so that all the aromas can be well absorbed
- After 3-4minutes, add in your coconut milk and bring to boil
- Once the mixture is boiling, after about 3 minutes you can reduce back to medium heat and let it cook for about 10 more minutes.
- You can always add a bit of water or more coconut milk if it is being absorbed too quickly (this issue can depend on the kind of stove you use)
- Finally once it is done, taste the stew and adjust the salt and cumin if needed
- You can add a squeeze of lemon if you'd like too. Initially I hadn't included lemon but as I was enjoying my lunch, I decided to try it out and it is quite nice. So if you'd like try the mixture first with the noodles without the lemon and then with the lemon to compare which you prefer
- So once your stew is ready, add it to the noodles and mix well
- Add in your already ready butter beans too and voila!
Enjoy & I hope you all stay happy and healthy with all the weather changes.
Here if you have any questions or comments, please do not hesitate. All my love xoxo