Creamy coconut curry noodles with broccoli. 🍜🥦
Curry noodles (serves 3)
-1 onion, diced
-3 cloves garlic, minced
-1 tbsp ginger root, minced
-2 green chilis, minced (omit for less heat)
-3 tbsp red curry paste, or to taste
-1/4 tsp cayenne
-1 1/2 cups water / vegetable broth
-8 oz dry noodles; use GF if needed
-1 14-oz can coconut milk (lite or full-fat)
-4 cups broccoli chopped
-salt, pepper, and lemon juice, to taste
In a large pot, heat 1 tablespoon of oil (or 1/4 cup water) and sauté the onion, garlic, ginger, and chili for 4-5 minutes. Once fragrant, add in the curry paste and cayenne with a splash of water; incorporate well. Stir in the coconut milk, broth, and noodles. Cover and cook on low heat for 5 minutes, then add broccoli and cover again. Stir occasionally. After 5-10 minutes, the noodles & broccoli should be cooked through. (Some noodles cook more quickly than others, so keep an eye on them!) Season with salt, pepper, and lemon juice, and feel free to add your own spices for more flavor. Serve warm.
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