One-Pot Creamy Curry Noodles with Broccoli
I love one-pot cooking. Add some ingredients to a pot, and watch (and smell, and taste) as the flavors meld and combine into something brand new. One-pot cooking is a big part of Asian and Indian culture—if you’re interested, I highly recommend checking out Episode 2 of journalist Michael Pollan’s Netflix show “Cooked,” in which he looks to the kitchens of India for a lesson in the value of pot cooking and examines the consequences of eating highly processed food. This whole series is pure gold, and I promise once you watch one episode, you’ll be hooked.
Now back to the recipe: One-Pot Creamy Curry Noodles with broccoli! This is a dish that proves there is elegance in simplicity. A few veggies, a few spices, humble noodles and some flavorful liquids bring this recipe quickly together. Even after you’ve plated your food and have started eating, you’ll notice how the noodles continue to soak up liquid. By the end, everything becomes one, and you’ll definitely be going back for seconds. We topped our noodles with shredded carrots and sesame seeds for added crunch, which I think worked out really well. Enjoy!
INGREDIENTS
3 Thai chili peppers
1 head broccoli, cut into florets
1 yellow onion, chopped
4 garlic cloves, minced
1 1/2 T. fresh ginger, minced
3 T. red curry paste
1 c. vegetable broth
14 oz. light coconut milk
Asian style noodles (we used Haiku brand…they come in pucks or nests, so note that we used three pucks)
1 T. olive oil
Shredded carrots and sesame seeds, to garnish
STEPS
1) Add the olive oil to a large pot or Dutch oven over medium-high heat. Once hot, add the onion, garlic, Thai chilis and ginger and sauté for 4-5 minutes.
2) Add the curry paste and toss well to coat.
3) Pour in the vegetable broth and coconut milk and bring to a boil.
4) Add the broccoli and reduce the heat to medium. Cover and cook for 8 minutes.
5) Add the noodles and bring the heat back up to medium-high. Stir until the noodles soak up the sauce and are fully cooked, about three minutes.
6) Serve and top with shredded carrots and sesame seeds.
