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)
- Press tofu then cut into cubes.*
- Cook pasta until as directed until al dente.
- Heat oil over medium-high heat in a saucepan until shiny.
- Add onion and spices, and sauté until fragrant. Toss in remaining vegetables and cook for a couple more minutes.
- Add the pumpkin, coconut milk and vegetable broth. Bring to a simmer for about 20 mins.
- Toss about a cup of the curry per serving of noodles into the noodle pot, and saute until combined. Season to taste.
- Divide and devour.
(Serving suggestion: sprinkle on some chopped cashews or peanuts and a few sprigs of fresh cilantro.)