Coconut Curry Noodles

Coconut Curry Noodles with Tofu & Spinach

These noodles even have my picky toddler smitten and the best part is that the whole family loves them so no need for making everyone something different for dinner. The recipe is super versatile as far as veggies go and in the past have also added some sautéed red peppers which adds a nice texture to the dish.

Coconut Curry Noodles
Serves 4

Ingredients
1 lb noodles - have been loving Explore Cuisine Edamame & Mung Bean Fettuccine lately
1 package extra firm tofu, cubed
1 tablespoon oil
1 jar Brooklyn Delhi Golden Coconut Curry simmer sauce
1 cup coconut milk
1-2 handfuls baby spinach

For serving
Brooklyn Delhi Tomato Achaar

 

Method

Cook noodles according to package directions. Drain.

While noodles are cooking, heat a large non-stick pan over medium-high heat. Add in the oil. Add in cubed tofu in a single layer. Sauté for 7-9 minutes until golden brown, flipping cubes halfway through to evenly brown.

Add Golden Coconut Curry simmer sauce to the pan with coconut milk and simmer until heated through. Mix in baby spinach and stir until wilted. Mix in noodles.

Serve warm and if you like some heat, top with Tomato Achaar. 

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