Healthy coconut curry noodles with 25 g of protein- Stop having instant noodles

 

Ingredients

½ tsp cumin seeds 

1 tbsp chopped ginger garlic

5-6 curry leaves

1 onion, chopped

1 green chili, slit

1 tsp chili pdr

¼ tsp turmeric

½ tsp coriander pdr

½ tsp cumin pdr

1 tsp garam masala

Salt to taste

100g tofu or paneer or chicken

40g whole wheat noodles

50-80ml coconut milk

1 tsp ghee

Veggies of your choice

Salt, pepper and chili powder (for marinade)

Method for coconut curry noodles base

In a pan, toast ½ tsp cumin.

Add 1 tbsp chopped ginger garlic and 5-6 curry leaves.

Throw in 1 chopped onion with salt and let it cook down.

Add 1 tsp chili pdr, ¼ tsp turmeric, ½ tsp coriander pdr and ½ tsp cumin pdr.

 Splash water and cook it all down.

Add a slit green chili, cook for a couple more minutes and blend everything into a smooth paste.

Method for protein and noodles

Marinate 100g of tofu, paneer or chicken with salt, pepper and chili powder. Cook it on the pan until done.

Boil 40g of whole wheat noodles and set aside.

Method for coconut curry noodles assembly

In a pan, add the onion paste with a little water.

Add your chopped veggies of choice and let them cook.

Add 1 tsp garam masala and 50-80ml coconut milk. Stir in the boiled noodles, mix everything together and serve hot.

 

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