Easy Coconut Curry Noodles with Tofu


It’s the end of the week and you got some veggies that are just about on their last legs.  You contemplate stir-friday but want to spice it up a bit.

Enter [almost] one-pot curry.


These are the veggies I used, but again, use what ya got #teamnofoodwasted


The recipe makes a delicious pot of curry that you can serve over rice, but I decided to whip up some Banza and saute about a cup of the curry into the noodles instead just to be fancy.

Coconut Curry Noodles with Tofu

Prep time: 10 mins, Cook time: 20 mins Total time: 30 mins
Makes: 3-4 servings 


  • 4 oz (½ box) of Banza angel hair (or linguine) pasta
  • 1c chopped mixed veggies of choice (I used onion, broccoli, red bell pepper, carrots, and mushrooms)
  • ½ block of tofu, pressed and cubed
  • ½ c canned pumpkin
  • ½ c coconut milk (or more, if you want more of a soupy curry)
  • 1/4 c vegetable stock (same as above)
  • 1 Tbsp coconut oil
  • 1 Tbsp curry powder
  • 1 tsp ground ginger
  • pinch of salt and pepper
  • optional extra spices (I threw in some extra ginger, chili powder, and turmeric)
  1. Press tofu then cut into cubes.*
  2. Cook pasta until as directed until al dente.
  3. Heat oil over medium-high heat in a saucepan until shiny.
  4. Add onion and spices, and sauté until fragrant. Toss in remaining vegetables and cook for a couple more minutes.
  5. Add the pumpkin, coconut milk and vegetable broth. Bring to a simmer for about 20 mins.
  6. Toss about a cup of the curry per serving of noodles into the noodle pot, and saute until combined. Season to taste.
  7. Divide and devour.

(Serving suggestion: sprinkle on some chopped cashews or peanuts and a few sprigs of fresh cilantro.)

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