Curry with Noodles and Herbs

  • EVOO
  • Onions
  • Ginger
  • Snow peas
  • Sweet potato
  • Carrots 
  • Pineapple
  • Jalapeños
  • Extra firm tofu
  • 2 cans coconut milk
  • Curry paste
  • Additional spices (turmeric, curry powder, chili powder, coriander etc.)
  • Rice noodles (cooked)
  • Basil
  • Mint
  • Cilantro
  • Green Onion
  • Limes

  1. Heat EVOO over stove and add onion and jalapeños. 
  2. Add in ginger and cook until soft and transparent.
  3. Stir in curry paste and additional spices.
  4. Add carrots, sweet potato, pineapple.
  5. Pour in coconut milk and bring to boil, then simmer. Cook until vegetables are soft.
  6. Adjust spices after vegetables are soft.
  7. At last 5 minutes, toss in a few snow peas. Remove from heat.
  1. On a separate pan, fry sliced tofu until golden brown.
  2. Put in curry or serve on side.
  3. Optional: add dash of sesame seeds

Serve the curry in a bowl. Add in basil, mint, cilantro, limes, and sliced green onion.

Have the tofu and noodles on the side and add in dip soba style.


The herb plate is important