Peanut Curry:

1. Place coconut milk, peanut butter, Tamari, cayenne powder, ginger, garlic and salt in a blender and blend until well combined. You shouldn’t have any ginger or garlic pieces left. Set aside.
2. Place a large pot on medium heat.Once hot, drizzle sesame oil and spread it around evenly. Add cumin seeds and cook for 1 minute. Mix in onions and cook until onions are golden-brown.
3. Add blended coconut mixture and mix well. Cook for 30 seconds to a minute and mix in veggies and black beans.
4. Bring to boil and reduce heat to medium-low. Cover and cook for 10 minutes while stirring every 3 minutes. When ready, remove from heat, stir and cover the pot again for 10 minutes. Serve with Blue Butterfly Pea noodles and crispy mushrooms. Garnish before serving.

Butterfly Pea Noodles:

1. Follow your preferred method to cook rice noodles. Dissolve Blue Butterfly Pea Supercolor Powder in the water before adding the noodles.

Crispy King Oyster Mushrooms:

1. Prep mushrooms and set aside.
2. Combine flour, garlic powder, onion powder, paprika and salt. Mix in water to ready the batter.
3. Place a pan on medium-high heat.Once hot, drizzle a generous amount of oil, to shallow fry the mushrooms.
4. Dip the mushrooms in batter and place them on the pan. Reduce the heat to medium and cook for 2 minutes on both sides, until the batter is brown and crispy. You should see any raw batter spots remaining. Serve with peanut curry and noodles.