Kathryn Budig’s Time-Saving Sun Butter + Coconut Curry

Want a healthy homemade meal AND a practice, cuddle sesh, or run tonight? This curry leaves you time for all of the above.

I adore cooking and am in the midst of a life-long love affair with my kitchen. But sometimes I’m just flat-out tired, and the chances of my cooking anything elaborate are slim to none. Some days travel, teaching, family, my practice, or some combination thereof don’t leave me loads of time or energy to devote to my culinary labor of love. But that doesn’t mean I desire a healthy, delicious meal any less.

Enter easy recipe! This is one of my simple go-to’s that doesn’t involve anything beyond a bit of chopping, boiling, blending and mixing. Peanut or almond butter are more traditional here, but I wanted to switch things up and play with sun butter (made from sunflower seeds). Sunflower seeds are a good source of protein, fiber, vitamin E, zinc and iron. They’re also a good substitute for anyone with a tree nut allergy.

Think you can’t squeeze in a practice and  a homemade healthy meal? Think again.

Recipe: Sun Butter-Coconut Curry with Brown Rice Noodles


1 can coconut milk

2 T sun butter

1 T curry powder

1 T chili powder

1 t paprika powder

3 cloves garlic, skin removed

1/2 tube tomato paste

1 piece turmeric (or 1 t powder), skin removed

1 inch piece fresh ginger, skin removed

1/2 t cinnamon powder

3 T hot sauce (pick your favorite)

1 red birdeye chili pepper (skip if you don’t like heat)

pinch cayenne powder

2 t smoked sea salt

1 carton mixed organic cherry tomatoes, halved

1 bunch organic fresh basil, julienned

1 package brown rice noodles

Place all sauce ingredients in a high-powered blender and blend until smooth. Cook pasta until al dente. Mix with sauce, tomatoes and basil. Season to taste. Chow down.