Big Curry Noodle Pot

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This dish is a satisfying, creamy, flavorful curry made with coconut milk and turmeric. You may have heard about the amazing health benefits of turmeric – (or maybe not!) Turmeric is a culinary spice often used in Indian cooking. Research has shown turmeric to be a powerful agent in preventing many diseases, most likely due to its anti-inflammatory properties. So I’m always looking for ways to add more turmeric to our diets. And this recipe does the trick – it comes together quickly and tastes delicious. The noodles make great leftovers as well. You can find red curry paste and coconut milk in the Asian section of the supermarket.
Prep Time: 20 minutes
Cooking Time: about 10 minutes
Serves: 4-6
  • 12 oz. Asian style wide noodles (such as Udon)
  • 2 tablespoons coconut oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 teaspoons red curry paste
  • 12 oz. extra-frim tofu, cut into thumb-sized slices (about 1 inch long and 1/2 inch thick)
  • 1 (14 oz.) can coconut milk
  • 2 cups vegetable stock
  • 2 teaspoons ground turmeric
  • 2 tablespoons shoyu or tamari (soy sauce)
  • 1 tablespoon natural cane sugar
  • juice of 1 lime
  • 2/3 cup peanuts (for topping)
  • 1/3 cup slivered shallots (for topping)
  • 1/3 cup chopped fresh cilantro (for topping)


  1. Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain and set aside.
  2. While the noodles are cooking, heat the coconut oil in a large saucepan over medium high heat.
  3. Stir in the garlic, onions and curry paste and mash the paste around the bottom of the pan a bit to distribute it evenly. Cook until fragrant – about 2 minutes.
  4. Add the tofu and stir gently until coated with the curry paste. Stir in the coconut milk, stock, turmeric, shoyu, and sugar.
  5. Bring to a simmer and simmer gently for 5 minutes.
  6. Remove from the heat and stir in the lime juice.
  7. Add the noodles and gently stir them into the sauce.
  8. Serve the noodles in individual bowls, top with a generous ladle of curry, and sprinkle with peanuts, shallots, and cilantro.
Adapted from Super Natural Cooking by Heidi Swanson.