
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.
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
Cook noodles according to package instructions, drain and set aside.
- 2
In a large pan, heat oil and sauté onion, garlic, and ginger until fragrant.
- 3
Add curry powder, turmeric, cumin, coriander, and chili. Sauté for 1 minute.
- 4
Stir in crushed tomatoes, coconut milk, bell pepper, peas, and carrot. Simmer for 10 minutes.
- 5
Add cooked noodles and toss gently. Season with salt and lemon juice.
- 6
Garnish with fresh cilantro and serve hot.
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