Warm, comforting bowl of Vegetable Curry Noodles recipe with step-wise pictures. Make this simple one-pot Thai Style Vegan Curry Noodles for a quick meal!
Comfort food means different things to different people. Depending on the time and how I feel, I switch between crispy dosa to pappu annam to soothing rasam to potato fry or even a hot cup of ginger tea. For me, anything that I grew up with or associate to my childhood or anything that remind me of good memories or make me feel better – I consider it comfort food. A bowl of maggi noodles sound very comforting on a day it is raining outside or if you were starving and it was the first thing you could make easily. During my hostel days in Bangalore, I survived with hot cups of noodles on many nights and may be that, or the fact that the husband walking into my life, converting something as simple of noodles the most delicious thing in the world, with his fried egg on top – I consider noodles, really comforting. Today, I am sharing the recipe of a warm comforting bowl of Thai Style Vegetable Curry Noodles!
I first had curry noodles in a Thai restaurant here in Bangalore and ever since, I have made different versions of it. Recently, I got around trying to the make the same Vegetable Curry Noodles that we enjoyed the first time in the restaurant and the results surprised me. I always love Thai cuisine and I have made my share of Thai inspired recipes. I love the use of roasted peanuts and coconut milk – Thai Green Curry, Thai Yellow Curry and Thai Red Curry – all being our favorites.
You just take the cooked noodles in your serving bowl, pour ladles of warm comforting curry sauce with vegetables and top it off with roasted peanuts, sesame seeds and *wait for it* roasted golden garlic. It was quite the flavor bomb and made for a really delicious dinner! The noodles soak up in the all that creamy peanut coconut Thai curry sauce and are so delicious *slurp*!
📖 Recipe
Vegetable Curry Noodles
Equipment
- Wok
- Blender
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Curry Paste –
- ¼ cup Roasted Peanuts
- 8-10 Garlic Cloves
- 3 Dried Red Chillies
For Curry –
- 1 cup Mixed Vegetabled Chopped Carrots, French Beans, Cauliflower/Cabbage/Broccoli
- 1 cup Bok Choy Cleaned & Chopped
- ½ cup Boiled Chickpeas
- ½ cup Thick Coconut Milk
- 3-4 Garlic Cloves Finely Chopped
- 2 teaspoon Oil
- 1 Large Onion Finely Chopped
- ½ teaspoon Curry Powder
- 1 teaspoon Brown Sugar
- Salt as needed
- Water as needed
Other Ingredients –
- 200 grams Noodles
- Fresh Coriander Leaves/Spring Onions
Toppings –
- Roasted Crushed Peanuts
- Roasted Sesame Seeds
- Golden Roasted Garlic
Instructions
- Blend all the ingredients under “curry paste” smooth by adding little water.
- In a wok heat oil. Add finely chopped garlic.
- As they turn golden, add finely chopped onions and mixed vegetables.
- Cook on medium heat until the onions are soft and the carrots & French beans are half cooked.
- Now add the prepared curry paste. Wash the blender and add the water into the wok.
- Next add boiled chickpeas (you can also add the water used to cook the chickpeas, it adds a thickness to the curry)
- After 3-4 mins, add chopped bok choy. Cook for 3-4 mins.
- Add salt as needed for the curry and 1 teaspoon of brown sugar.
- As most of the vegetables are cooked (but are still a bit crunchy), add curry powder. You can also add garam masala powder instead of curry powder.
- After a minute, add coconut milk.
- As it comes to a single boil, remove from heat and add chopped coriander leaves.
- Meanwhile cook the noodles with enough water and salt, in a few drops of oil until al dente.
- Drain off the noodles and place them in serving bowls.
- Scoop curry sauce all over the noodles and top off with roasted & crushed peanuts, roasted sesame seeds and golden roasted garlic. Serve hot!
Nutrition
Detailed step-wise picture recipe of making Vegetable Curry Noodles –
Blend all the ingredients under “curry paste” smooth by adding little water.
In a wok heat oil. Add finely chopped garlic.
As they turn golden, add finely chopped onions and mixed vegetables.
Cook on medium heat until the onions are soft and the carrots & French beans are half cooked. Now add the prepared curry paste. Wash the blender and add the water into the wok.
Next add boiled chickpeas (you can also add the water used to cook the chickpeas, it adds a thickness to the curry)
After 3-4 mins, add chopped bok choy. Cook for another 3-4 mins.
Add salt as needed for the curry and 1 teaspoon of brown sugar.
As most of the vegetables are cooked (but are still a bit crunchy), add curry powder. You can also add garam masala powder instead of curry powder.
After a minute, add coconut milk.
As it comes to a single boil, remove from heat and add chopped coriander leaves.
Meanwhile cook the noodles with enough water and salt, in a few drops of oil until al dente.
Drain off the noodles and place them in serving bowls.
Scoop curry sauce all over the noodles and top off with roasted & crushed peanuts, roasted sesame seeds and golden roasted garlic. Serve hot!
Aarushi Sehgal
Wow this is an amazing recipe!
Ramya
Thanks 🙂