Coconut Red Curry Noodle Bowls with Charred Broccoli
HELLO HELLO! As usual I have been neglecting my blog but I’m gonna get straight to the point here! This is the first recipe in a new little series I’m doing: easy, plant-based dinners with 9 ingredients or less! This week, I’m bringing you five all-new vegan recipes that are super simple to make, 9 ingredients or less and make for *perfect* quick weeknight dinners. I think the feedback that I hear the most about cooking is that people feel like they don’t know what to make, which ingredients to buy or how to find recipes that don’t require a ton of time, ingredients or special skill to make. I want to help you out with this, so that’s why I created this series!
I also made you a little grocery list for the week! So screenshot/save the above if you plan to make the recipes. I’m so excited about this series and I hope it helps you :) Enjoy the first recipe!
Coconut Red Curry Noodles with Charred Broccoli
Recipe #1: Easy, Plant-Based Dinner Recipes with 9 Ingredients or Less
Ingredients
8oz (½ package) brown rice noodles (I always use this brand)
1 cup full-fat coconut milk (from a can)
2 tbsp red curry paste
1 ½ tbsp tamari
1 tbsp honey or maple syrup
1 tbsp sesame oil
Juice of ½ lime
1 head of broccoli, chopped into florets, plus oil, salt + pepper for roasting
Method
Preheat your oven to 410 degrees. Place your broccoli florets on the baking sheet and coat with oil of choice, salt + pepper. Roast for 30-40 minutes, flipping the pieces halfway through, until your broccoli is nice and charred.
Meanwhile, cook your brown rice noodles in salted water a large pot or deep skillet (I use my Always Pan) until al dente - about 2-3 minutes less than the package says, so they still have a bit of bite to them. Drain and reserve 1 cup of the noodle cooking water. In the same pot or pan, add your sesame oil over medium heat, then add your curry paste and stir. Cook for 1-2 minutes, then pour in your coconut milk and add the tamari and honey or maple. Stir to combine the sauce. Add your drained noodles back in and stir them around for a few minutes to coat them in the sauce. Add a bit of the pasta cooking water if needed to thin out the sauce (it will thicken up as it cooks). Remove from the heat and stir in the juice of half a lime.
Serve the coconut red curry noodles in a bowl topped with the charred broccoli. If desired, you can add your favourite protein like crispy tofu, salmon or chicken! Enjoy.
Makes 2 large or 4 small servings
