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Tofu + Veggie Coconut Noodle Curry

This thai inspired dish is a wholesome recipe that only takes about 30 mins to cook up!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 -4

Ingredients
  

  • 1 medium brown onion
  • 2 Tbsp. curry powder
  • 1 tsp. turmeric powder
  • 2 Tbsp. freshly grated ginger
  • 1 lime juiced
  • 1 can light coconut milk
  • ½ can full fat coconut milk
  • 2 cups low sodium veggie stock
  • Salt & pepper to taste
  • 1 cup firm tofu diced into sqaures
  • 2 cups cauliflower chopped
  • 2 cups broccoli chopped
  • 1 cup carrots sliced
  • 1 bunch bokchoy
  • Rice noodles
  • OPTIONAL TOPPINGS:
  • Spring onion chilliflakes, sesemeseed, sprouts and lime juice

Instructions
 

  • In a large saucepan add the onion with a dash of water or oil and cook until soft. Add the curry powder, Turmeric powder, ginger and mix together (you may need to add a bit more water at this stage).
  • Add the veggies (except bok choy), tofu and coat them with the paste then add stock, lime juice and coconut milk. Let this simmer for 20mins or until the veggies become soft (the less time you cook the crunchier the veggies will be) once the veggies are nearly cooked add in the bok choy leaves to soften.
  • Cook the rice noodles by adding them to boiled water until they are cooked (depending on noodle cooking instructions). Once cooked drain and rinse with cold water and set aside.
  • To assemble soup, add soup to bowl, add noodles and toppings!