Sweet Veggie Noodle Curry and Maple-Ginger Poached Pears

Having just signed up for at home organic produce delivery, I had a bunch of vegetables lying around that were begging to be turned into something amazing. One of the main reasons I signed up for Farm Fresh To You was that I wanted to be surprised and encouraged to create dishes with ingredients I might not otherwise have bought in the first place. I think we buy generally the same things at the grocery store every week. At least most people I know do. Here and there, when something looks extra-fresh or is on sale, maybe then we'll venture outside our comfort zone, but normally, new just means extra work.
This week, my box had collard greens, onions, butternut squash, cauliflower and red potatoes, among many others. I have already had cauliflower twice, but thought I might use the rest in a curry of some sort with the other veggies, and make a nice big dish that would give me leftovers for the rest of the week. If you have other vegetables, try them instead in this recipe. I just used what I had with out having to buy anything else.
Then, yesterday I saw a box of four pears at the store on clearance for $1, and they were perfectly fine. I'm not opposed to looking in the sale bin, you never know what good deals you'll find! I've been craving a baked apple, but then when I saw these pears, I knew my craving could easily be fixed with a poached pear.
I've only made a curry once before, so this was sort of a "here goes nothing" recipe. But I really like the way it turned out, and the pears too! So delicious. I hope you'll agree with me!

Sweet Vegetable Noodle Curry
Serves 6


1 Yellow Onion
1 Tbs. Coconut Oil
3 Carrots
10 Little Red Potatoes
4 C. Cubed Butternut Squash (about 2 lb.)
1/2 Head Cauliflower
1 Can Light Coconut Milk
1 Can Water
1/2 Tsp. Tumeric
1 Tsp. Curry Powder
1 Tsp. Cumin
1/2 Tsp. Cinnamon
1 Tsp. Fresh Grated Ginger (or 1/4 Tsp. Ground Ginger)
1 Bunch Collard Greens
1 C. Frozen Peas
2 Tomatoes
1 Tbs. Tamari (or Nama Shoyu or Soy Sauce)
1/4 C. Brown Sugar
1 Packet Nu Naturals Stevia

1 Package Glass Noodles (Bean Threads), cooked according to directions.


Chop all vegetables into desired sizes. I like to leave my onions in strips, and I like a 1/2" dice on the rest. Make sure to take the ribs out of the collard greens, and to slice easily, roll up, and slice 1/4" thick. Saute onions in coconut oil until browned and caramelized. Add carrots, potatoes, butternut squash and cauliflower. Stir, then add can of light coconut milk and one can of water. Add in spices. Bring to a boil, and allow to boil for about 8 minutes, until veggies begin to soften. Add ginger, collard greens, peas, and tomatoes. Cook until collards are soft, about 5 more minutes. Add sugar, stevia and tamari and stir one more time.
Cook the glass noodles according to directions, my package said to cover the dry noodles with boiling water and allow to sit for 20 minutes. Put noodles into bowls, and cover with the curry mixture.


Maple-Ginger Poached Pears
Serves 1


1 Pear
2 Tbs. Maple Syrup
1/2 Tsp. Fresh Grated Ginger
1/2 Tsp. Cinnamon
1/2 Tsp. Vanilla Extract
1/2 C. Water


Preheat oven to 350 degrees Fahrenheit. Cut pear in half and place in a small glass baking dish. Drizzle each pear half with 1 Tbs. of maple syrup, sprinkle with ginger and cinnamon. Mix vanilla extract and water, and pour in the bottom of the dish. Bake at 350 for 20 minutes. Serve!


  1. great recipe, erin! i love curry + coconut milk

  2. YUM! this looks amazing. The combination sounds so tasty!

  3. mmm cant believe you made that curry on the fly, it looks so good! i definitely buy the same foods over and over again, and eat the same meals over and over again. branching out seems so overwhelming but i definitely need to do it more!

  4. Your food always looks so delicious.
    Yum yum yum.

  5. That curry! Those pears! One of my dad's specialties is poached pears :-)

  6. Hi Erin...Those pears look so simple and delicious! I need to try this ASAP!

  7. Maple-ginger poached pears sound so good! :)

  8. GREAT food, Erin!
    This: I had a bunch of vegetables lying around that were begging to be turned into something amazing.

    TOTALLY happens with a CSA.
    And yes, my CSA that i had for 5 yrs in san diego seriously taught me how to cook everything from turnips to kale to bok choy to what to do with 4 lbs of extremely ripe strawberries all in one day. Invaluable when you need to cook, i.e. problem solve and think strategically in a flash and make something amazing is the net result.

    You are going to just love having it, even more as time passes!

  9. Love the idea you have about delivery and how you get to try out some veggies you may not necessarily used. And OMHOLYYUM can I please have some of those pears right now!?!?!

  10. Great dishes girl! Love the amazing pics. Im so interesting in that CSA program. Im going to look into it. Thanks!

  11. The pears look really yummy! Can't wait to try that.

  12. I have a pear left...so gonna try this out now! :)


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