Vegetable Curry with Buckwheat Noodles
Vegetable Curry with Buckwheat Noodles is a comforting and nutritious dish that combines the richness of aromatic curry with the wholesome goodness of buckwheat noodles. The curry is packed with colorful mixed vegetables and a blend of warm spices, creating a flavorful and hearty base. The nutty and earthy buckwheat noodles complement the curry, offering a satisfying and gluten-free alternative to traditional wheat-based noodles.
INGREDIENTS
For Vegetable Curry:
- 1 tablespoon coconut oil or vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder (adjust to taste)
- 2 cups mixed vegetables (carrots, bell peppers, peas, green beans), chopped
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) coconut milk
- 1 cup vegetable broth
- Salt to taste
- Fresh cilantro leaves for garnish
- Lime wedges for serving
For Buckwheat Noodles:
- 8 oz buckwheat noodles (soba noodles)
- Water for boiling
- Salt for cooking noodles
INSTRUCTIONS
Vegetable Curry:
In a large pot or skillet, heat coconut oil over medium heat.
Add chopped onion and sauté until it becomes translucent.
Stir in minced garlic and grated ginger. Sauté for another minute until fragrant.
Add curry powder, ground turmeric, ground cumin, ground coriander, and red chili powder to the pot. Cook for a minute to toast the spices.
Add the chopped mixed vegetables to the pot and sauté for a few minutes until they start to soften.
Pour in the diced tomatoes (with their juices) and coconut milk. Stir to combine.
Add vegetable broth and bring the curry to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
Season the curry with salt to taste.
Buckwheat Noodles:
Bring a large pot of water to a boil. Add salt.
Add the buckwheat noodles to the boiling water and cook according to the package instructions, usually for about 4-5 minutes or until the noodles are tender yet slightly chewy.
Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
Assembling the Dish:
Serve the Vegetable Curry over a portion of cooked Buckwheat Noodles.
Garnish with fresh cilantro leaves.
Serve with lime wedges on the side for squeezing over the curry.
TIPS
You can use any combination of vegetables you prefer or have on hand for the curry.
Adjust the level of spiciness by varying the amount of red chili powder or adding chopped green chilies.
For extra protein, you can add tofu or chickpeas to the curry.
NUTRITION VALUE
- Calories: Approximately 350-400 kcal
- Protein: About 10-15g
- Carbohydrates: Around 50-60g
- Fat: Approximately 15-20g
