Turmeric Curry with Buckwheat Noodles
Turmeric Curry with Buckwheat Noodles
A vibrant turmeric curry with tofu, veggies, and buckwheat noodles — hearty, nourishing, and packed with bold, zesty flavour.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- Olive oil, for frying
- 370g organic firm tofu, diced
- 1 small head broccoli, chopped
- ¼ head cauliflower, chopped
- 1 medium red capsicum, sliced
- 4 bunches bok choy
- 4 cloves garlic, minced
- ¼ heaped cup Thai red curry paste
- 1 tsp ground turmeric
- 1 tbsp minced ginger
- 2 × 400g tins coconut milk
- Handful fresh coriander, chopped, plus extra for garnish
- Buckwheat noodles
- Juice 1 large lime
- Handful of toasted nuts (peanuts, almonds or cashews), roughly chopped
- Lime wedges, to garnish
Method
- Heat olive oil in a large frying pan over medium heat. Add the tofu, vegetables and garlic, sautéing for about 3 mins until slightly softened. Stir in the curry paste, turmeric and ginger and cook for 1 min. Pour in the coconut milk and add fresh coriander, then bring to a gentle boil.
- Reduce the heat to a simmer and cook until the vegetables are tender and the sauce has thickened.
- Meanwhile, cook the noodles according to the packet instructions, then divide them between serving bowls.
- Stir the lime juice into the curry just before serving.
- Spoon the curry over the noodles, then top with fresh coriander, roughly chopped nuts and a wedge of lime.
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