Blogger was down for maintenance, so this will be a short post to be updated later in case it goes down again. But, this is a fantastic recipe and I hope you all get the chance to try it.
Adapted from Curried Noodles recipe.
1 pound macaroni noodles, cooked
1 red onion, diced
1 bell pepper, diced
1 carrot, sliced or grated
2 C Quorn “chicken” tender cubes
1-2 Tbsp curry powder
2 tsp. garlic powder
1 tsp. dry mustard
1 Tbsp. olive oil
salt & pepper to taste
3 Tbsp. light butter spread
3 Tbsp. cream cheese
Cook onions, peppers and carrots in oil until softened in a deep skillet.
Add seasonings and cook for 1-2 minutes until fragrant. Add “chicken” and stir.
Add butter and noodiles and toss to coat – if it appears dry, add a bit of water.
Heat through and add cream cheese and blend throughly.
We’re HUGE curry fans here, so it’s no surprise that we loved this dish. Here’s how I knew for sure we had a winner. My husband had a bowl and said, “you know, this is not too great. But, being a good husband, I’ll eat the rest so you don’t have to suffer through it.” My reply, “Excellent,” as I dove into my own bowl. GO NOW, go make it. The cream cheese is such a simple brilliant way to make the creamy coating for the noodles. Indian recipes would probably use yogurt or coconut milk, but I think the cream cheese really makes the curry stick to the noodles well. So, so good.