ONE POT NOODLE CURRY
I love one pot recipes, as it means less washing up! Bonus is when it tastes as yummy as this does.
prep time 5 mins total time 20 mins serves 4
Handful of spring onions
3 garlic cloves
Thumb of ginger
1 red chilli
1/2 tsp turmeric
1 tsp cumin
1 tsp ground coriander
1 tin of coconut milk
Half a head of broccoli
Bowl of mushrooms
250ml vegetable stock
2 tbsp soy sauce
Juice of a lemon
Block of tofu
2-3 nests of dry noodles
Handful of coriander
Chop up the spring onions, garlic, ginger and chilli and stir fry in some sesame oil until softened.
Meanwhile, chop up your broccoli, mushrooms and tofu.
Add the spices and stir through for a few minutes. Pour in a splash of water if it needs it.
Next add in the mushrooms and cook down until they have reduced .
Then add in your tofu and broccoli and stir through.
Pour in the coconut milk, stock and soy sauce and bring to a boil.
When boiling, reduce to a simmer and add the noodles into the liquid (nestle them under there). Cover and cook everything for 8-10 minutes, until the noodles are fully cooked.
Serve topped with some sesame seeds, coriander and lime juice.
I don’t usually measure my vegetables out, which is why I have said a ‘bowl of mushrooms’ - this would most likely be one packet of mushrooms. But I just throw in however many I like!
Use whatever vegetables are your favourites, as this dish would taste great with peppers, aubergine, spinach, pak choi and lots of other vegetables!
I used dry wholewheat noodles, but other noodles like rice noodles or even instant noodles would work really well too. You just need to make sure they’re covered with enough liquid to cook.