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. This one pot noodle curry with broccoli, mushrooms and coconut milk is a super easy but not lacking in flavour.

What you need

• spring onions
• garlic cloves
• ginger
• red chilli
• turmeric
• cumin
• ground coriander
• coconut milk
• broccoli
• mushrooms
• vegetable stock
• soy sauce
• lemon
• tofu
• dry noodles
• sesame seeds
• coriander

How to make one pod noodle curry

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.

More curry recipes

• Roasted Aubergine Curry
• Tofu Satay Curry
• Mango & Coconut Chickpea Curry
• Lentil & Cauliflower Curry
• Easy Vegan Curry

Easy 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.

Print Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 5

Cook ModePrevent your screen from going dark

Ingredients

• spring onions (handful, sliced.)
• 2 tbsp veg oil
• 3 garlic cloves ( finely chopped.)
• Thumb of ginger (sliced.)
• 1 red chilli (finely sliced.)
• ½ tsp turmeric
• 1 tsp cumin
• 1 tsp ground coriander
• 1 can coconut milk
• half a head of broccoli
• 300 g mushrooms (approx, sliced.)
• 250 ml vegetable stock
• 2 tbsp soy sauce
• lemon (zest and juice.)
• 1 block of tofu (squeezed to remove as much liquid as possible and then cubed.)
• 3 nests of dry noodles
• sesame oil (a drizzle. )
• sesame seeds (sprinkle of.)
• 2 tbsp coriander (chopped.)

Instructions 

• Fry the spring onions, garlic, ginger and chilli and stir fry in veg oil until softened.
• Add the spices, lime zest 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.
• Serve topped with a drizzle of sesame oil, some sesame seeds, coriander and lime juice.

Video

Notes

• 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.

Nutrition

Calories: 381kcalCarbohydrates: 43gProtein: 13gFat: 19gSaturated Fat: 15gSodium: 757mgPotassium: 765mgFiber: 4gSugar: 4gVitamin A: 788IUVitamin C: 77mgCalcium: 119mgIron: 6mg

⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!

We appreciate your feedback! It’s really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.