Golden Curry Noodles

What I changed:

  • Some amounts, European and U.S. standards don't line up well all the time

  • I used lime infused EVO instead of sesame seed oil

  • Replaced the white onion with yellow onion

  • Replaced the red chili with some Thai Kitchen red chili paste

  • Used light coconut milk, though there was no indication that you should use full fat

  • Replaced tamari with coconut aminos

  • Replaced ribbon noodles with Udon noodles

  • Replaced tenderstem with standard broccoli


Source: Lucy & Lentils | Serves: 4 | Time: ~40 min

Ingredients


For the stock

1 tbsp lime infused EVO

1 white onion, finely chopped

3 cloves garlic, minced

1 inch piece of fresh ginger, minced

1 tsp red chili paste

1 can lite coconut milk

1 tbsp coconut aminos

1 tsp turmeric

1 tsp cumin

3 cups veggie stock (homemade to reduce sodium)

Vegetables

3 spring onions, chopped

1 #eggplant, chopped

2 #BellPeppers, chopped (I used 1 red and 1 green)

1 head of #broccoli, cut into florets

4 servings Udon noodles

Garnish

Spring onion, chopped

Sesame seeds

Large pinch salt

Red pepper flakes


Instructions

Heat a drizzle of sesame oil in a large pot over medium heat.


Add the onions and saute for a few minutes. Then add the garlic, ginger and chili paste, and saute an additional minute.


Add the peppers, eggplant and spring onion and add to the pan with the coconut aminos. Saute 5-6 minutes.


Add the veg stock,  turmeric and cumin and bring to a simmer for around 10 minutes.


Turn the heatdown then add the coconut milk, noodles and Tendertem, pop a lid on top and leave to steam for around 5 minutes.


Garnish with sesame seeds, finely chopped spring onion, chilli flakes and a pinch of salt.

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