Quick Veggie and Noodle Curry with Tofu
This quick curry comes together quickly and mostly from pantry staples. Use any fresh or frozen veggies, protein, and noodles you have on hand. I used fresh kale with frozen peas, a block of tofu I had in the freezer, and a couple of blocks of dried ramen noodles.
The other ingredients include a can of coconut milk, half a jar of Thai curry paste, veggie or chicken broth or water, some extra fresh or ground garlic and ginger, a little bit of neutral or coconut oil, and some optional lime juice to finish it off.
Cook the noodles according to package directions and set aside.
If you are using a protein such as tofu or chicken, cut it into bite-sized pieces. I used a 1 pound block of tofu cut into approximate 1/2 inch or so cubes. Preheat a wide pot over medium-high heat and pour in just enough oil to coat the bottom. When the oil is hot, brown your protein a few minutes on all sides. Remove and set aside.
Cut any fresh vegetables into small, bite-sized pieces and add to the pot. Add half a jar of curry paste (about 2 – 3 tablespoons), 3 – 4 minced garlic cloves (or about a teaspoon or so of granulated garlic), and a 1-inch piece of ginger, minced (or about a teaspoon or so of ground ginger). I used vegan Thai red curry, but use whatever you have on hand.
Cook until the veggies are just done. I used a whole bunch of kale with the leaves torn into small pieces. It only took about 5 minutes to wilt the kale and then I added in about half a bag of frozen peas.
Pour 1 can of coconut milk and 1 – 2 cups of the broth or water. Add more or less broth depending on how soupy you want the broth. Stir the cooked protein back in and finish with the juice of one lime. Taste and adjust the seasonings as needed.
Add the cooked noodles to a bowl and pour over some of the curry. Finish with a little hot sauce, scallions, and/or fresh herbs if desired. Enjoy!