Big Hot Curry Noodle Pot
You can never have too many Indian recipes, so give Big Hot Curry Noodle Pot a try. For $2.8 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 23g of protein, 29g of fat, and a total of 578 calories. This recipe serves 4. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. If you have ground turmeric, udon noodles, yellow bell pepper, and a few other ingredients on hand, you can make it. This recipe from Joanne Eats Well with Others has 2220 fans. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a good spoonacular score of 75%. Asian Red Curry Hot Pot Broth, Coconut Red Curry Hot Pot with Braised Chicken and Mushrooms, and Crock-Pot BIG POT of Baked Beans are very similar to this recipe.
Servings: 4
Ingredients:
1 tbsp brown sugar
12 oz extra firm tofu, cut into 1-inch cubes
2 cloves garlic, minced
2 tsp ground turmeric
juice of 1 lime
14 oz lite coconut milk
2 tbsp olive oil
1 onion, chopped
2/3 cup peanuts
1 1/2 tsp red curry paste
2 tbsp soy sauce
8 oz udon noodles
2 cups vegetable broth
1 yellow bell pepper, thinly sliced
Equipment:
pot
Cooking instruction summary:
Cook the noodles according to package instructions. Drain and set aside.While the noodles cook, start the curry. Heat the oil in a large pot over medium heat. Stir in the garlic, onion, bell pepper slices, and curry paste. Cook for a minute or two and then add in the tofu, stirring to coat with the curry paste. Stir in the coconut milk, vegetable broth, turmeric, soy sauce, and brown sugar. Bring to a boil, and then lower to a simmer, allowing to cook for 5 minutes. Remove from the heat and stir in the lime juice. Toss with the noodles.Serve the noodles topped with peanuts.
Step by step:
1. Cook the noodles according to package instructions.
2. Drain and set aside.While the noodles cook, start the curry.
3. Heat the oil in a large pot over medium heat. Stir in the garlic, onion, bell pepper slices, and curry paste. Cook for a minute or two and then add in the tofu, stirring to coat with the curry paste. Stir in the coconut milk, vegetable broth, turmeric, soy sauce, and brown sugar. Bring to a boil, and then lower to a simmer, allowing to cook for 5 minutes.
4. Remove from the heat and stir in the lime juice. Toss with the noodles.
5. Serve the noodles topped with peanuts.
Nutrition Information:
covered percent of daily need
