Broccoli Tomato Noodle Bowl with Curried Peanut Sauce

Curried peanut sauceLast Thursday I walked out of my final exam as a second year CCNM student. After what I can only describe as a life spent “sitting and studying” for the last 8 months, this moment was truly joyous. The reality of not having to do anything was immediate and I was elated. Supporting this feeling of elation was the 20-something degree weather and beautiful sunshine outside. Oh nature, how I’ve missed you!Fresh, raw broccoli and tomatoes getting preppedCurried peanut sauceI called L up on my way home. “Let’s celebrate,” I squealed! I didn’t really care what we did, I just wanted it to involve drinking a local beer and being outside. (A cold beer on a hot day is one of life’s gifts!  Wouldn’t you agree?) We decided to walk to a local burger place in our neighbourhood, beers in tow, and pick up dinner. After selecting our sandwiches we made our way to a nearby park and planted ourselves in the sunniest spot on the grass. I took off my shoes and stood grounded, letting my feet connect to the earth. Blades of grass tickled my toes, the balls of my feet sinking ever so slightly with the give of the soil.  I felt months of tension begin to drain away, the earth graciously dissolving it in her roots.Broccoli and Tomato Noodles with Curried Peanut SauceOver dinner we shared laughs, being at ease with the freedom of the evening. It has been a long while since we’ve been able to be this way with each other. Ironically, this sense of ease gets lost in a program like mine. After dinner we lay in the grass, faces to the sun listening to the distant chatter of like-minded picnickers and watching a little girl play one-on-one tag with her mom. Mom pretended that she couldn’t outrun her beaming daughter while the young girl, breathless, her face filled with pride, stretched out her arms to “tag” mom. We stayed in the park sharing in these moments for a good while, then strolled home, arm-in-arm, promising to do this more often.Broccoli and Tomato Noodles with Curried Peanut SauceNow on Monday, a mere few days removed from that moment, I find myself reflecting on the this that we were referring to. Spending time outdoors and picnicking in the park are all things that, one could argue, only the nice weather can support. But connecting with nature, and each other, are things that we take for granted in the chaos of our busy lives—despite our valliant attempts not to. It’s not for lack of trying. Anyone who is attends school where I do will tell you that the expectations of us are huge, the workload tremendous, and the dedication of the teachers, staff, and students equally matched. Having a “normal” life seems impossible most days.Broccoli and Tomato Noodles with Curried Peanut SauceBroccoli and Tomato Noodles with Curried Peanut SauceBeing removed from the chaos now, L and I are committed to spending this summer re-acquainting ourselves with this ease–in parks, at beaches, on friend’s patios, and in the comfort of our much-loved home… whatever it is that may be happening. I am also committed to reconnecting with my blog. This blog brings me SO MUCH joy and, sadly, I am often pulled away because of school responsibilities, but I this summer I want to spend more time cultivating this space for you. For me. For us!Broccoli and Tomato Noodles with Curried Peanut SauceTo get the ball rolling, I whipped up this broccoli tomato noodle bowl with curried peanut sauce for you. It’s perfect for packing up and taking to a picnic or a potluck, eating cold on your deck (or your friend’s if, like us, you don’t have one), or sharing at the dinner table. It’s delicious and healthy to boot. The broccoli is slightly steamed leaving it with a little crunch, the tomatoes softened, just so. I paired it with these black rice noodles which I found too striking to pass up at our local grocer. But you could eat it with whatever noodle or rice you happen to have on hand. The curried peanut sauce is what really shines in this concoction. Curry powder is mixed with crunchy organic peanut butter, aromatic ginger, onion and garlic. It’s balanced with a little sea salt and coconut sugar. Water thins it all out and then it gets tossed with fresh cilantro. If you like curried peanut sauces, you’ll love this version. Poured on top of the noodles and veg, it will blow your mind. But if you’re just looking for a dip of sorts, leave the out noodles and simply dunk your steamed, but sturdy, broccoli trees into the sauce. Ta da!Broccoli and Tomato Noodles with Curried Peanut Sauce

Broccoli + Tomato Noodle Bowl with Curried Peanut Sauce
Recipe Type: Vegetarian, Vegan, Gluten-free
Author: Slightly adapted from Entertaining for a Veggie Planet by Didi Emmons
Prep time:
Cook time:
Total time:
Serves: 4
Curried peanut sauce is the highlight of this dish. It adorns lightly steamed vegetables and al dente noodles and can be served hot or cold, making it perfect for an at-home dinner or picnic in the park.
  • 1 tbsp coconut oil
  • 1/2 a small red onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tsp grated fresh ginger
  • 1 tbsp curry powder
  • 1/3 cup crunchy peanut butter (I ran out of PB so I used 2/3 PB and 1/3 cashew butter)
  • 3/4 cup warm water
  • 2 tbsp fresh lime juice, about 1 juicy lime
  • 1 tsp coconut sugar, or other sweetener
  • 1/4 cup coarsely chopped cilantro
  • 1/2 -1 tsp sea salt, or to taste
  • 1 package of black rice noodles, or other noodles that you prefer
  • 2 bunches of broccoli, cut into florets keeping longer stems in tact
  • 2 cups whole cherry tomatoes or 4 plum tomatoes, quartered
  • Cilantro for garnish, optional
  2. In a medium saucepan, heat the coconut oil over medium-low heat. Add the onion, garlic, and ginger and saute for 2 minutes. Add the curry powder, and cook for 1 minute more. Remove from heat and whisk in the peanut butter and coconut sugar, gradually adding the warm water to thin out the sauce. Stir in the lime juice and cilantro. Season with salt to taste.
  4. Cook enough noodles for 4 people according to package directions.
  5. Meanwhile, add the broccoli and 1/2 cup of water to a large skillet and cook, stirring occasionally for a few minutes. Gently add the tomatoes and continue to cook for a few minutes longer until the vegetables are cooked through and the water has nearly evaporated. You want the broccoli to still have a light crunch. Remove from heat.
  6. Strain the noodles, top with the vegetables, and spoon sauce generously over the top. Garnish with cilantro leaves.


  • Reply May 8, 2013


    Enjoy your outdoorsy Summer, Kris!

  • Reply May 9, 2013


    Made the sauce tonight! Delicious!

    • Reply May 13, 2013



      Isn’t it fabulous?! It’s one of my faves.


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