veggie coconut curry noodles
Here’s a delicately spiced bowl of comfort food if ever I saw one, perfect for a cosy night in while the rain lashes against the window. Other than a bit of casual chopping this is so easy to throw together.
You can use any veg you like as well as, or instead of, the veg I’ve recommended in this recipe. In the past I’ve made this with kale instead of spinach and I often add in a couple of handfuls of frozen edamame beans and petits pois. If you don’t have a lemon you can use lime and if you don’t have either it really doesn’t matter, it’s still going to taste divine. Finally feel free to use any kind of noodles you like. I like medium wholewheat egg noodles the best. However the noodles in this picture are straight to wok white noodles (corona virus panic buyers left my local supermarket’s shelves a little bare).
…scatter over a handful of chopped peanuts or cashews before serving. Or stir in a big spoonful of peanut butter when you add the stock. Basically chuck in a little of what your fancy and you can make this a bit different every time.
So let’s get started. First you just need to chop your spring onions and carrots into fairly small pieces and get them gently frying in a little oil for about 5 minutes.
Now add your crushed garlic and minced ginger. To be honest I find it easiest to take a small grater and grate both the ginger and garlic.
Chuck it into your pan and stir around for minute before adding the curry powder and stirring again. At this point the aromas are becoming rather delicious.
So now you just need to pour over your coconut milk and crumble in your stock cube and leave to simmer for about 10 minutes. While you’re waiting for the sauce to cook to perfection you can get on with your noodles, which you just cook according to the packet instructions or to your taste.
Roughly chop your spinach and once your carrots are cooked just the way you like them stir in the lovely green leaves and simmer for a final minute.
If you decide to add a handful or 2 of frozen veg just chuck them in a couple of minutes before the spinach and allow to cook through.
So now you just need to stir your noodles into the sauce, spritz over some zingy lemon and scatter with chopped coriander and nuts if you’re using them.
Grab your chopsticks and get stuck in.
- A bunch of spring onions, chopped
- 200g of carrots, scrubbed or peeled and chopped
- 2 cloves of garlic, crushed or finely grated
- A thumbsized piece of ginger, finely chopped or grated
- A tablespoon of good curry powder
- 1 400ml can of coconut milk
- A small bag of spinach, chopped roughly
- Half a lemon
- A small bunch of coriander, roughly chopped
- In a large frying pan heat a tablespoon of vegetable oil and gently fry your onions and carrots for about 5 minutes.
- Stir in the garlic and ginger, fry gently for a minute, then add the curry powder.
- Pour over the coconut milk and crumble in the stock cube and stir again. Allow this to simmer for about 10 minutes, stirring every now and again. If the sauce is a little dry for you add a splash of water.
- While this bubbles away merrily, cook your noodles according to packet instructions.
- Once your carrots are tender pop in the spinach, stir and simmer for final minute.
- To serve stir the sauce and noodles together, scatter with coriander and squeeze over the zingy lemon.
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