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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
Cook Time15 minutes
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.