Big Hot Curry Noodle Pot

You can never have too many Indian recipes, so give Big Hot Curry Noodle Pot a try. For $2.8 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 23g of protein, 29g of fat, and a total of 578 calories. This recipe serves 4. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. If you have ground turmeric, udon noodles, yellow bell pepper, and a few other ingredients on hand, you can make it. This recipe from Joanne Eats Well with Others has 2220 fans. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a good spoonacular score of 75%. Asian Red Curry Hot Pot Broth, Coconut Red Curry Hot Pot with Braised Chicken and Mushrooms, and Crock-Pot BIG POT of Baked Beans are very similar to this recipe.

Servings: 4

 

Ingredients:

1 tbsp brown sugar

12 oz extra firm tofu, cut into 1-inch cubes

2 cloves garlic, minced

2 tsp ground turmeric

juice of 1 lime

14 oz lite coconut milk

2 tbsp olive oil

1 onion, chopped

2/3 cup peanuts

1 1/2 tsp red curry paste

2 tbsp soy sauce

8 oz udon noodles

2 cups vegetable broth

1 yellow bell pepper, thinly sliced

Equipment:

pot

Cooking instruction summary:

Cook the noodles according to package instructions. Drain and set aside.While the noodles cook, start the curry. Heat the oil in a large pot over medium heat. Stir in the garlic, onion, bell pepper slices, and curry paste. Cook for a minute or two and then add in the tofu, stirring to coat with the curry paste. Stir in the coconut milk, vegetable broth, turmeric, soy sauce, and brown sugar. Bring to a boil, and then lower to a simmer, allowing to cook for 5 minutes. Remove from the heat and stir in the lime juice. Toss with the noodles.Serve the noodles topped with peanuts.

 

Step by step:


1. Cook the noodles according to package instructions.

2. Drain and set aside.While the noodles cook, start the curry.

3. Heat the oil in a large pot over medium heat. Stir in the garlic, onion, bell pepper slices, and curry paste. Cook for a minute or two and then add in the tofu, stirring to coat with the curry paste. Stir in the coconut milk, vegetable broth, turmeric, soy sauce, and brown sugar. Bring to a boil, and then lower to a simmer, allowing to cook for 5 minutes.

4. Remove from the heat and stir in the lime juice. Toss with the noodles.

5. Serve the noodles topped with peanuts.


Nutrition Information:

Quickview
577k Calories
22g Protein
29g Total Fat
58g Carbs
13% Health Score
Limit These
Calories
577k
29%

Fat
29g
45%

  Saturated Fat
9g
61%

Carbohydrates
58g
19%

  Sugar
11g
13%

Cholesterol
0.0mg
0%

Sodium
1798mg
78%

Get Enough Of These
Protein
22g
46%

Vitamin C
59mg
72%

Manganese
0.87mg
44%

Fiber
6g
27%

Vitamin B3
4mg
24%

Copper
0.46mg
23%

Phosphorus
212mg
21%

Magnesium
82mg
21%

Folate
74µg
19%

Vitamin B1
0.26mg
18%

Iron
2mg
17%

Potassium
480mg
14%

Vitamin A
609IU
12%

Vitamin B6
0.24mg
12%

Zinc
1mg
8%

Calcium
74mg
7%

Vitamin E
1mg
7%

Vitamin B5
0.57mg
6%

Vitamin B2
0.1mg
6%

Vitamin K
4µg
4%

Selenium
2µg
3%

covered percent of daily need
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