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🍝 One-Pot Indian Curry Noodles

368 kcal · 30 min · 4 servings

Ingredients

• 0.5 piece small onions
• 10 g ginger
• 1 tsp coconut oil
• 1 small zucchini
• 1 small carrot
• 100 g frozen broccoli
• 50 g snow pea (1 handful)
• 50 g frozen corn
• 400 ml coconut milk
• 100 ml vegetable broth
• 2 tsp curry powder
• 1 pinch chili
• 1 tsp coconut blossom sugar
• 120 g corn tagliatelle
• to taste cilantro (chopped)

Instructions

1. 1. Peel the onion and the ginger root.
2. 2. Chop both ingredients finely.
3. 3. Put the coconut oil in a pot.
4. 4. Fry the onions and ginger for a short time over medium heat.
5. 5. Wait until they are soft and translucent.
6. 6. Wash the zucchini.
7. 7. Peel the carrot.
8. 8. Cut the zucchini and carrot into small pieces.
9. 9. Add the vegetable pieces to the pot together with the broccoli, the sugar snap peas, and the corn.
10. 10. Deglaze the mixture with coconut milk and vegetable broth.
11. 11. Add the curry powder, the chili, and the coconut blossom sugar.
12. 12. Let the mixture simmer gently for about 5 minutes.
13. 13. Stir in the noodles.
14. 14. Cook the noodles until the vegetables are still crisp-tender and the noodles are soft.
15. 15. Serve the dish garnished with fresh coriander leaves to taste.

Nutrition per serving

• kcal: 368
• Protein: 7 g · Fett/Fat: 5 g · Carbs: 73 g