Updated: Jan 27
Let me start with this. I ADORE curry in all forms and fashions. The sweet nuttiness is just perfect, especially on a cold winter’s night. This noodle bowl provides just that extra bit of warmth during the frigid temps we’ve had in East TN lately.
Curry is not only delicious, but it’s good for you too! It aids in reducing inflammation, can help boost your immune system, and can aid in cognitive function. I added a little ground turmeric to this dish to add a little peppery-ness (is that a word???). But, truth be told, I also love the healing properties of turmeric. Like curry, it can aid in giving you an immune boost, AND has amazing anti-inflammatory properties.
Curry originated in India, though there are some varieties that hail from Bangladesh and Thailand. Thai curry is most often used in broths or soups with coconut milk and lemongrass. For this dish, however, I used the typical curry powder found in grocery stores, as it is most readily available, and tastes delicious. Turmeric also originated from India nearly 4000 years ago! So, what I’m trying to say is that this dish is not only delicious, but it’s so so good for you, too!
Notes for success:
Be sure to place your tofu on layers of paper towels. You want to eliminate as much water as possible from the tofu.
Watch your pasta cooking time. These noodles can overcook fairly quickly, so you want to take them out right when they are done, and immediately rinse with cold water.
What you need for this dish:
Grapeseed oil, divided
Garlic, finely minced
Onion, finely chopped
Coarse Kosher salt
Ground black pepper
Extra firm tofu, drained, and cut into 1-inch cubes
Basil leaves, gently shredded
How to make this delicious curry noodle dish:
Bring water to a boil in a large dutch oven. Press excess water out of tofu.
Meanwhile, heat some of the grapeseed oil in a medium saucepan over medium-high heat. Add garlic and onions, and cook until translucent, about 3-5 minutes. Add curry powder, chili powder, turmeric, salt and pepper to skillet, and stir together. Gently whisk in the coconut milk and vegetable broth. Let simmer on low heat while you prepare the remaining ingredients.
Once the water comes to a boil, add rice noodles and cook according to package directions, about 4-6 minutes. Once pasta is cooked, immediately drain and rinse with cold water.
While the pasta is boiling, heat a medium, nonstick skillet over medium-high heat. Add a bit of the remaining oil and ¼ of the tofu. Cook, stirring gently, until lightly browned and crispy. Repeat with the remaining tofu.
Once pasta and tofu are cooked, add to the curry broth mixture along with spinach, and toss to coat. Divide evenly among 4 bowls and top with basil to garnish. ENJOY! And as always let me know what you think in the comments and on Instagram @sugarandsalt_co!