Curry Noodle/Rice Bowl (Plant-based & Vegan) | How to make Curry

Make this healthy & easy plant-based recipe for lunch or dinner! Give this video a thumbs up if you tried this recipe 👍
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INGREDIENT LIST: (3 to 4 serving)
2 to 3 tablespoon cooking oil
1 Cup Onion (130g) - 1 medium size onion - finely chopped
2 Medium Tomatoes (325g)
3 - 4 garlic cloves
1/2 inch ginger (don't overdo it otherwise the curry will turn bitter)
1 can coconut milk (400ml) - full fat preferably
2 cups water
Salt to taste (I have added 2 teaspoons of pink Himalayan salt)
Tofu (200g) - medium firm (I have used organic non-gmo tofu)
1 cup carrot (150g) - 1 medium carrot - chopped into small pieces
2 cup Broccoli (150g)
1 cup snap peas (80g)
Zest of 1 lime (1 tablespoon approx.)
Lime juice to taste (I have added 1 tablespoon)
2 to 3 teaspoon Sesame oil (I have added 3 teaspoons)
1 cup green onion - chopped
Spice Mix:
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon cayenne pepper or to taste (OPTIONAL)
METHOD:
Blend the garlic, ginger and tomato into a smooth puree and set it aside.
Heat a deep pan. Add cooking oil, chopped onion,1 teaspoon salt and fry it for about 5 to 6 minutes or until it starts to caramelize. The salt will sweat the onion and make it cook faster. Make sure to stir often to prevent the onion from burning.
Now reduce the heat to low and add the dry spice mix. reducing the heat will prevent the spices from burning. Right away add the puree, mix well and turn the heat to medium and cook for 7 to 8 minutes until the oil starts to separate and the puree is reduced to half. Stir it often to prevent it from burning. If you are using a shallow pan, make sure to cover it partially with a lid to prevent the puree from splattering all over.
Now add the coconut milk and water. Mix it well. Turn the heat to high and bring it to a rigorous boil. Once it starts boiling reduce the heat to low and cook it for about 20 minutes on low heat.
After 20 minutes remove the lid and add tofu and carrots. Turn up the heat to high and cook for about 3 minutes uncovered. Then add broccoli and snap peas and right away turn off the heat - that's because we don't want to over cooked the veggies The broccoli/snap peas will continue cooking in the warm liquid. Add lemon juice, sesame oil and chopped green onion. Serve it hot with rice or noodles or simply as a soup.
IMPORTANT TIPS:
- Use a deep pan or pot
- make sure to add salt while frying the onion, it will make it soft and will cook faster
- reduce the heat to low before adding the dry spices, this will prevent it from burning
- if using a shallow pan, partially cover with a lid while cooking the puree, to prevent it from splattering all over, hence no mess.
- Turn off the heat right after adding the broccoli and snap peas. This will prevent it from overcooking, as the veggies continue to cook in the hot liquid.
- Add lime juice and salt to your liking
Enjoy!
Thanks for watching this video Curry Noodle/Rice Bowl (Plant-based & Vegan) | How to make Curry
#FoodImpromptu #vegancurrynoodles #currynoodlerecipe #howtomakecurry #plantbasedcurry #currynoodles #thaicurry #veganrecipes #recipe #keto

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Really interesting curry recipe. The Indian curry flavours are there with the traditional frying of the curry paste but then you add coconut milk and lime zest/juice (which I associate with Thai curries) and finish off with sesame oil (which I associate with Chinese dishes), so I’m really looking forward to giving this a try 😋. Thank you so much 🙏🏻

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