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Indian Curry Vegetable Noodles
indienne··facile

Indian Curry Vegetable Noodles

You'll love these Indian curry vegetable noodles! It's a comforting dish that combines the creaminess of coconut milk with the warmth of Indian spices. Inspired by Mumbai street food, this dish is perfect for a quick and flavorful dinner. The crunchy vegetables and noodles coated in a creamy sauce transport you straight to India. Easy to prepare, it's an explosion of flavors that the whole family will enjoy.

min(prep + cook 30)
4 servings
kcal

Ingredients

  • Durum wheat noodles250 g
  • Vegetable oil2 tablespoons
  • Onion1 large, sliced
  • Garlic3 cloves, minced
  • Fresh ginger1 tablespoon, grated
  • Curry powder2 teaspoons
  • Turmeric powder1/2 teaspoon
  • Cumin powder1 teaspoon
  • Coriander powder1 teaspoon
  • Red chili powder1/4 teaspoon (optional)
  • Crushed tomatoes400 g (1 can)
  • Coconut milk200 ml
  • Red bell pepper1, diced
  • Green peas1 cup
  • Carrot1, julienned
  • Fresh cilantro1/4 cup, chopped
  • Saltto taste
  • Lemon1/2, juice

Instructions

  1. 1

    Cook noodles according to package instructions, drain and set aside.

  2. 2

    In a large pan, heat oil and sauté onion, garlic, and ginger until fragrant.

  3. 3

    Add curry powder, turmeric, cumin, coriander, and chili. Sauté for 1 minute.

  4. 4

    Stir in crushed tomatoes, coconut milk, bell pepper, peas, and carrot. Simmer for 10 minutes.

  5. 5

    Add cooked noodles and toss gently. Season with salt and lemon juice.

  6. 6

    Garnish with fresh cilantro and serve hot.

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