fad food: it’s curry noodle weather (again)

my fad foods come in seasons. not traditional ones bounded by time, but personal ones. so lasagne is out (don’t worry, i’ll probably force my family to eat it for the whole winter), and mac’n’cheez is in.

but what am i literally eating for every meal right now? yup. once again, i’m hoovering up industrial quantities of curry noodles.

i think it’s something to do with the cold, blustery weather that comes between seasons, but for the past week or so i’ve had to force myself to eat anything else. i cook the noodles plain, then dump them on top of margarine blended with salt, curry powder, lemon juice, and nooch. then i top with copious pickle slices and mayonnaise (okay, salad cream – it’s 50p less at tesco for twice as much squeezy goodness).

i expect i’ll get sick of it soon. after all, the season’s changing.

fad food: curry noodles and raita

image

no that’s not guacamole, smartarse. i was craving my go-to nice weather junk meal of a packet of curry noodles and homemade cucumber mint raita, but i was too lazy to go to the shops for vegan yoghurt. so i decided to use a mashed-up avocado instead.

and you know what? it is goddamned delicious.

i first hit upon this combo last year, as i was trying to think of a use for curry flavoured packet noodles so i wouldn’t have to go to the shops for less useless packet noodles. (are we sensing the theme here?)

i had a cucumber and some yoghurt to use up, and fresh mint in the garden, so whipped together some raita to go over the noodles. now in summer i pretty much only buy curry noodles to eat with raita!

you can find normal raita recipes that are easy to veganise so i’m going to give you my avocado buttermilk raita recipe instead.

avocado buttermilk raita
ingredients
half a large cucumber, grated and squeezed so that the juice can be drained off (save that juice, it’s lovely with apple juice and water!)
1 avocado, mashed
1/4 to 1/3 cup soya milk
1 to 2 Tbsp lemon juice
1 tsp salt, or to taste
1 to 2 Tbsp chopped fresh mint leaves, or 1 tsp dry

method
combine 1 tsp lemon juice with the soya milk and set aside. once the grated cucumber is drained, stir in the salt and the rest of the lemon juice. add the mint and avocado, stirring until combined. add in the curdled soya milk according to taste – for a thinner raita, add more milk.