Vegetable Curry Noodles
Warm, comforting bowl of Vegetable Curry Noodles recipe with step-wise pictures. Make this simple one-pot Thai Style Vegan Curry Noodles for a quick meal!
Calories per Serving:
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
For Curry Paste –
Dried Red Chillies
For Curry –
Mixed Vegetabled Chopped
Carrots, French Beans, Cauliflower/Cabbage/Broccoli
Cleaned & Chopped
Thick Coconut Milk
Garlic Cloves Finely Chopped
Large Onion Finely Chopped
Salt as needed
Water as needed
Other Ingredients –
Fresh Coriander Leaves/Spring Onions
Roasted Crushed Peanuts
Roasted Sesame Seeds
Golden Roasted Garlic
Blend all the ingredients under “curry paste” smooth by adding little water.
In a wok heat oil. Add finely chopped garlic.
As they turn golden, add finely chopped onions and mixed vegetables.
Cook on medium heat until the onions are soft and the carrots & French beans are half cooked.
Now add the prepared curry paste. Wash the blender and add the water into the wok.
Next add boiled chickpeas (you can also add the water used to cook the chickpeas, it adds a thickness to the curry)
After 3-4 mins, add chopped bok choy. Cook for 3-4 mins.
Add salt as needed for the curry and 1 tsp of brown sugar.
As most of the vegetables are cooked (but are still a bit crunchy), add curry powder. You can also add garam masala powder instead of curry powder.
After a minute, add coconut milk.
As it comes to a single boil, remove from heat and add chopped coriander leaves.
Meanwhile cook the noodles with enough water and salt, in a few drops of oil until al dente.
Drain off the noodles and place them in serving bowls.
Scoop curry sauce all over the noodles and top off with roasted & crushed peanuts, roasted sesame seeds and golden roasted garlic. Serve hot!
Vegetable Curry Noodles https://cookingfromheart.com/vegetable-curry-noodles/ August 28, 2020