This one pot curry noodle bowl is inspired by the multiple plates of noodles and tofu consumed over the years and an attempt to recreate them at home using vegetarian ingredients and of course inevitably influenced by my own food heritage. Coconut milk that is seasoned with spices makes for a delicious broth in which you can simmer meat, veggies, tofu, paneer or dumplings. Once I perfected the broth, which is pretty simple, I make small variations to the add-ons to create a different bowl each time.

This bowl is perfect for rainy days or cold days. The little birdies love these for an after school snack as they find it comforting and filling, and honestly, they will eat anything if it has noodles in it.

Step by Step

1. Heat a pan and add 1 tbsp oil
2. Add
   • 1 tsp garlic, crushed, sauté till it becomes light brown
   • Then add 1 tsp ginger, grated
   • 1/2 cup chopped onions
   • Sauté till onions become transparent
3. Add 1 tsp each dry spices
   • turmeric
   • red chili powder
   • cumin powder
   • coriander powder
4. Add 1 can coconut milk (12-14 oz) and bring it to a boil.

1. Add
   • 1 cup carrots, cut into sticks
   • 1 cup broccoli florets
   • 1 cup tofu, cut into cubes
   • 1.5 tsp salt
2. Cover and cook on sim till all the vegetables are soft but still retain some crunch.
3. Finally add the noodles (most varieties work, ramen, instant, rice, egg, etc.) and cook for the required time as stated on the noodle packet. I have used ramen noodles and cooked them for 4 mins.
4. Turn off the heat and ladle hot in a bowl.
5. Add your favorite toppings, such as crispy chili oil, crushed peanuts, lime juice, sriracha, etc. I have added crispy chili oil with peanuts.
6. Serve hot.

Some Tips

You can add any veggies that you like or have on hand, for example, mushrooms, snap peas, spinach, bell peppers, etc. You can also add some soy sauce or tamari to the curry. Paneer can be used instead of tofu or you can also add some store bought frozen dumplings.

Print Recipe

Coconut Curry Noodle Bowl

Tofu, broccoli, carrots, and noodles, simmered in a lightly spiced coconut curry makes a one pot meal fit for any time of the day.

Prep Time20 minutes mins

Cook Time15 minutes mins

Course: Brunch, Noodle Bowl

Cuisine: Asian, Indian

Keyword: coconut milk, curry, noodles, tofu

Servings: 2

Author: Madhavi

Ingredients

• 1/2 cup onions chopped
• 1 cup carrots cut into sticks
• 1 cup broccoli florets
• 1 cup tofu cubes
• 1 tsp garlic minced
• 1 tsp ginger grated
• 1 tbsp oil
• 1 can coconut milk

Dry spices

• 1.5 tsp salt
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chili powder

Toppings

• 1 tsp crispy chili oil per serving
• 1 tsp crushed peanuts per serving

Instructions

• Heat a pan and add 1 tbsp oil

  Add

  1 tsp garlic, crushed, sauté till it becomes light brown

  Then add 1 tsp ginger, grated

  1/2 cup chopped onions

  Sauté till onions become transparent
• Add 1 tsp each dry spices

  turmeric

  red chili powder

  cumin powder

  coriander powder

  Sauté for a few seconds.
• Add 1 can coconut milk (12-14 oz) and bring it to a boil.
• Add

  1 cup carrots, cut into sticks

  1 cup broccoli florets

  1 cup cubed tofu pieces

  1.5 tsp salt

  Cover and cook on sim till all the vegetables are soft but still retain some crunch.
• Finally add the noodles (most varieties work, ramen, instant, rice, egg, etc.) and cook for the required time as stated on the noodle packet.

  I have used ramen noodles and cooked them for 4 mins.

  Turn off the heat and ladle hot in a bowl.
• Add your favorite toppings, such as crispy chili oil, crushed peanuts, lime juice, sriracha, etc.

  I have added crispy chili oil with peanuts.

  Serve hot.