Vegetable Coconut Noodle Curry

Recipe by Sarah’s Spoonful




Serves Preparation Cooking Difficulty
4 10 min 50 min Easy
  • 1 onion, diced
  • 1/2 cup snow peas
  • 1 cup cauliflower, chopped
  • 1 cup broccoli, chopped
  • 1 cup carrot, chopped
  • 1 cup pumpkin, chopped
  • 300g block tofu
  • 400ml coconut milk
  • 1 tbsp curry powder
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 2 cloves garlic, minced
  • 1 thumb size piece ginger, peeled and minced
  • 1/2 tsp sugar (coconut sugar, brown or raw sugar are all suitable)
  • 1 tbsp olive oil
  • 1/3 pack fantastic Fresh Hokkien Noodles
  • 1 tsp black or white sesame seeds
  • 1 tbsp coconut shreds (optional)
  • Fresh chopped coriander
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  1. Step 1

    Heat the olive oil to a medium heat in a large deep skillet or heavy base saucepan.

  2. Step 2

    Add the onion, garlic and ginger and saute until soft and fragrant.

  3. Step 3

    Add the cauliflower, broccoli, carrot, pumpkin and all the spices, including ginger and garlic. Stir to coat everything in the spice mix and saute for another 30 seconds.

  4. Step 4

    Add the coconut milk and a cup of water and stir to combine.

  5. Step 5

    Put the lid onto the pan and simmer for 30 minutes, until the vegetables are soft. Stirring occasionally.

  6. Step 6

    After 30 minutes, remove the lid and add the tofu and snow peas. Stir and simmer uncovered for a further 15 minutes. Add a little more water if curry is to dry.

  7. Step 7

    Prepare the Fantastic Fresh Hokkien Noodles according to pack instructions.

  8. Step 8

    Divide the noodles between the bowls and top with curry.

  9. Step 9

    Sprinkle with sesame seeds, coconut shreds, fresh coriander and serve.

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