Vegan Mango Curry with Rice Noodles and Cashews

It’s mid August and I’m camping at over seven thousand feet and I’m freezing cold.

Seriously!

Yes, that is right; I said August!

What is with this summer that does not actually feel like summer? I’m ready for those summer days of swimming in crisp alpine lakes, but the water not being so cold that it makes me legs ache.

This is what I am doing tonight on my August evening as the sun starts to set. We are so lucky that in our national forest we have these awesome free Yellow Post Camp Sites. Some of them are way down dusty dirt roads and hard to find. The most popular ones are located at Keller’s Peak, actually just a few miles from my cabin I know, but some times it’s just nice to get out and camp in the summertime. Even if camping is just a few miles from your house. (which is great when you don’t bring enough warm clothes seeing as it is August and not October!

It was close to seven p.m. and our camp is set up among the pines and I’m wondering why I am not wearing my fall camping gear. Unfortunately we are in an extreme fire situation here in our local mountains so there is nothing to do but hang out, bundle up, drink beer and wait for the meteor shower as the wind howls through the pines.
The sunset was gorgeous, all pinks and purples with some orange thrown in, as the sun crashed into the ocean in the distance miles and miles beyond the tall Jeffrey pines.

This delicious vegan and gluten free curry would be our evening meal. It may not actually be fall tonight but as we snuggle down in blankets and Uggs, it feels like it!

What is better on a cold August, I mean autumn night than a delicious healthy curry dinner?
Vegan Mango Curry with Rice Noodles and Cashews

1 package rice noodles, cooked and cooled

2 tablespoons coconut oil

2 cloves garlic, minced

2 tablespoons ginger, minced

2 Serrano chilies, chopped

1/2 cup sliced white mushrooms

1/2 cup snow peas

1/2 a cup of water

1 tablespoon curry powder

1 teaspoon turmeric powder

4 tablespoons mango chutney

1/2 cup cashews

1 sprig fresh thai basil

 

Put the cashews in a food processor and grind until chopped almost to a cream. Set aside.

In a saucepan heat the coconut oil. Add the ginger, garlic and the Serrano Chilies. Add the mushrooms and the snow peas. Sprinkle the turmeric and curry powder on top and let cook just one minute. Thicken with 1/2 a cup of water. Stir in the cashews and the mango chutney.

Let simmer ten more minutes. Stir in the rice noodles. Top with the chopped basil.

* You can also add 1/2 cup coconut milk to this and don’t crush the cashews as much. Sprinkle the cashews on top for this version.