Last Updated on 26/03/2020 by Adina
A comforting vegan pasta dish with turmeric paste, coconut milk, vegetables, lentils and mango.
This is another great way of using your Turmeric Paste for Golden Milk. Noodles and a few more ingredients that I usually have in my pantry and fridge and you are set with a healthy and delicious vegan meal in no time. OK, you might have to buy the mango especially for this dish, I don’t usually have mangoes laying around, but otherwise… nothing can be easier! And in case you don’t feel like going out to buy a mango, how about a peach or nectarine in summer or maybe even an apple in winter?
I found the inspiration for this dish in a German food magazine Deli. I liked it so much, I have been making it repeatedly, using different kind of noodles, lentils or veggies according to mood and whatever I happen to have in the fridge and pantry. And I replaced the yellow curry paste with the turmeric paste.
Despite its containing ingredient like lentils, ginger and zucchini, this pasta dish is definitely something for the children as well. I cannot really get my two into liking the Golden Milk, but I can definitely get them to have some of the Turmeric Paste for Golden Milk if I integrate it in dishes like this noodles with coconut milk or in smoothies like in this delicious Apple Orange Turmeric Paste Smoothie.
My son knows there is turmeric paste into all of these dishes, he knows by now that anything yellow in my food contains turmeric, but he doesn’t mind it so much if the fruit taste in the smoothies or the noodles consistency in a dish predominates. This is the best way I found of getting my children into having some of the healthy turmeric paste for golden milk, even if they do not actually like to drink the golden milk.
So this is the main reason I have gotten so creative when it comes to recipes containing the turmeric paste. And I am glad it happened, because there is only so much golden milk or golden tea one can drink before getting kind of tired of it. But if I have some variation from time to time I could not be happier. 🙂
For more on turmeric, turmeric paste and its health benefits and uses, have a look at this article: Health Benefits and Uses of Turmeric Paste.
- 500 g/ 1.1 lbs short noodles of choice
- 100 g/ 3.5 oz yellow split lentils
- 4 teaspoons turmeric paste for golden milk
- 1 tablespoon freshly grated ginger
- 2 garlic cloves
- ½ yellow bell pepper
- ½ yellow or green zucchini
- 1 ripe mango
- 1 tablespoon coconut oil
- 1 can unsweetened coconut milk
- 2 tablespoons mango chutney
- some lime juice to taste
- salt and freshly ground black pepper
Cook the noodles according to the packet's instructions. Cook the lentils as well. Check the cooking time on the lentils packet, in some cases they need about the same time as the noodles. If that is the case, you could cook the noodles and the lentils together, in one pot. Drain well.
Grate the ginger and the garlic. Chop the bell pepper and the zucchini into small cubes.
Heat the coconut oil in a pan and cook the ginger, garlic, pepper and zucchini. Add the turmeric paste and stir well for 2 minutes. Add the coconut milk and ¼ cup water and bring to a boil. Let cook for 2 minutes.
Peel and chop the mango and set aside.
Stir in the mango chutney, the mango cubes and add the cooked noodles and lentils.
Adjust the taste with salt and pepper and some lime juice. Serve immediately or let get cold and serve the dish as a noodle salad.
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