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One-Pot Curry Noodles

This is truly a one-pot meal. It is packed with veggies and fresh herb. There is no draining or rinsing. The noodles are cooked with the veggies and liquid, whisk thickens into a wonderful curry sauce – Delicious.

Tight on time? Then this is the meal for you.

  • 8 oz. brown rice spaghetti
  • 1 sweet red pepper, large, thinly sliced
  • 1 c carrots, cut into match sticks
  • 1 small onion, diced
  • 1 tbsp Thai red curry paste
  • 1 tbsp garlic, minced
  • 2 tsp ginger root, peeled, grated
  • 3 c vegetable broth
  • 1 can (13.5 oz.) coconut milk, light unsweetened

Add all the ingredients to a large dutch oven and bring to a boil. Stirring frequently, cook until noodles are done. You may need to turn down the heat so that the noodles get done.

When the noodles are done add in the Stir-ins.

Stir-Ins:

  • 2 c napa cabbage, shredded or thinly sliced
  • 1 lime zested, juiced
  • 1/3 c cilantro, fresh, chopped

Stir cabbage into noodle mixture. The noodles should be al dente, about 2 minutes. Remove pan from heat and stir in the zest and juice of the lime. Stir in cilantro.

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Serve. Eat. Enjoy.

5 thoughts on “One-Pot Curry Noodles

  1. Nice post

    1. thank you. It is delicious.

  2. Awesome recipe😍

    1. Thanks libarah.

      1. You’re welcome mam

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