YOGURT CURRY WITH NOODLES
This simple sauce is easy to adapt. Pour it over vegetables, chicken, couscous or pasta for a taste of the Middle East.
Provided by beachbumlinz
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in the pan, over medium heat, and add flour, stir in broth. Cook until it thickens, stirring constantly. Slowly add the yogurt, curry powder, lemon juice, salt and pepper. Once finished, keep sauce warm while preparing the noodles.
- Boil the noodles until they are tender. Drain water, and reserve. Using a sauté pan, over medium-high heat, sauté minced garlic in olive oil until golden brown. Add summer squash, snow peas, and cook until vegetables are tender. Add pasta and mix with vegetables. Then toss in yogurt curry sauce before serving.
Nutrition Facts : Calories 533.3, Fat 6.7, SaturatedFat 2.8, Cholesterol 10.1, Sodium 457.9, Carbohydrate 104.5, Fiber 1.7, Sugar 13.9, Protein 21.7
CURRY UDON
Japanese curry bricks deserve their place in our pantries as a staple - inexpensive, with a long shelf life, and full of fast flavor. For those without easy access to store-bought curry bricks, you can make your own or opt for this recipe, in which a quick roux is made using a commercial curry powder blend. A Japanese brand like S&B is ideal, though most products labeled "curry powder" will work. If you have curry bricks in your pantry, you can use them and skip to Step 4, but note the package instructions to determine how many bricks to use. This recipe makes a thick, silky broth that clings ardently to the chubby udon noodles. Potatoes, carrots and onions are common ingredients used in Japanese curry, and while the spinach is not traditional, it adds a nice green element; substitute with broccoli, baby bok choy or kale if you prefer.
Provided by Hetty McKinnon
Categories dinner, weeknight, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to the boil, add the udon and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients. Keep the pot out for making the curry broth. (No need to rinse.)
- To make the curry roux, place a medium saucepan over medium heat. Add the butter and allow it to melt completely. Add the flour and whisk until smooth. Cook, whisking constantly, for 4 to 5 minutes, until the roux turns a light caramel color. Whisk in the curry powder, garam masala and ground cayenne. Remove from the heat and set aside.
- Place the large pot from Step 1 over medium-high heat and add the neutral oil. Add the onion and stir for 1 to 2 minutes until slightly softened and fragrant. Add the potatoes and carrots, and stir. Pour in the dashi or stock, soy sauce or tamari, sugar and ½ teaspoon of salt, and stir to combine. Bring to a boil, then reduce heat to medium, cover and simmer for 10 to 12 minutes, until the vegetables are just tender.
- When the vegetables are tender, add the curry roux (if you are using store-bought curry bricks, add them now, checking package instructions to determine how many bricks to add) and stir until the broth thickens. It should be the consistency of a thick soup broth (like chowder). If it is too thick, add some water to loosen.
- Add the udon to the broth, along with the spinach. Cook for about 2 minutes, until the noodles are just warmed through and the spinach is just wilted.
- Divide the noodles and broth equally among four serving bowls, and eat immediately.
THAI RED CURRY NOODLES WITH VEGETABLES
Think of this dish as red curry noodles, version 2.0. By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version. Once you have all the ingredients at the ready, the dish comes together quickly. And you'll have enough leftover curry paste to make this again, even faster the next time. Omit the fish sauce (use soy instead) and egg to make this a vegan dish.
Provided by Melissa Clark
Categories dinner, curries, noodles, main course
Time 50m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Prepare the curry paste: In a blender or mini food processor, combine cilantro, garlic, shallot, chile, red curry, coconut oil, ginger, lemongrass, zest and juice of 1 lime, fish sauce, curry powder, cumin and coriander. Blend into a paste, scraping down the sides of the blender as needed. If mixture is too thick to blend, add teaspoon or two of water as needed.
- In a large skillet, heat coconut oil over medium heat. Stir in mushrooms, half the scallions, garlic, chile and a large pinch of salt. Sauté until golden, 10 to 12 minutes.
- Meanwhile, cook the noodles according to package directions. Drain and set aside.
- Stir 1/4 cup curry paste mixture into skillet and cook until fragrant and darkened, 1 to 2 minutes. Stir coconut milk into skillet along with remaining 1 1/2 tablespoons fish sauce, and juice of 1/2 lime.
- Add red pepper, snow peas and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in bok choy and cook until wilted, 2 to 4 minutes longer.
- Fold in noodles, tossing until coated with sauce and heated through. Add fish sauce or lime juice to taste, and pass lime wedges at the table. Top with remaining scallions and any of the optional garnishes. Serve with lime wedges on the side. Store the extra curry paste in the refrigerator for up to 3 weeks, or freeze for up to 3 months.
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