This is a handy way to bring some life to udon noodles. Bright in colour and big in flavour.
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Batch cooking this recipe for the week?
Change it up by checking out our serving ideas using this recipe.
Change it up by checking out our serving ideas using this recipe.
Serves
6
FOR THE CURRY BASE:
Cardamom Pod
Cauliflower
Ground Cumin
Onion
Garlic Clove
Fresh Ginger
Ground Coriander
Ground Turmeric
Drained Cooked Chickpeas
Coconut Milk
Peanut Butter
Vegetable Stock
Lime
Olive Oil
TO SERVE:
Vegetable Stock
Udon Noodle
Beansprouts
Coriander
Toasted Sesame Seed
Chilli Oil
Batch cooking this recipe for the week?
Change it up by checking out our serving ideas using this recipe.
Change it up by checking out our serving ideas using this recipe.
Serves
6
FOR THE CURRY BASE:
Cardamom Pod
Cauliflower
Ground Cumin
Onion
Garlic Clove
Fresh Ginger
Ground Coriander
Ground Turmeric
Drained Cooked Chickpeas
Coconut Milk
Peanut Butter
Vegetable Stock
Lime
Olive Oil
TO SERVE:
Vegetable Stock
Udon Noodle
Beansprouts
Coriander
Toasted Sesame Seed
Chilli Oil
Unlock Mob Premium
Batch cooking this recipe for the week?
Change it up by checking out our serving ideas using this recipe.
Change it up by checking out our serving ideas using this recipe.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by making the curry base. Heat the oven to 180°C. Pod and roughly crush the cardamom seeds. Cut the cauliflower into florets and tip them onto a baking tray. Drizzle with oil and scatter over the cumin, cardamom seeds, salt and pepper. Put in the oven for 15 mins until charred.
Step 2.
Peel and finely slice the onion, then peel and grate the garlic and ginger. Heat a shot of oil in a large pan over a low-medium heat and add the onions and a pinch of salt, sweating down for around 15 mins until deeply golden.
Step 3.
Grate in the garlic and ginger, then add the spices. Cook for a couple of minutes, then tip in the cauliflower, drained chickpeas, coconut milk, peanut butter and vegetable stock. Gently simmer for 5 mins until thickened, then season with lime juice, salt and pepper. Optional: if you're batch cooking the curry base, portion it out into Tupperware containers now.
Step 4.
Add the vegetable stock to the curry and simmer for 5 mins or so until piping hot. Cook the udon noodles following pack instructions.
Step 5.
Add the noodles to a bowl, ladle in the soup and top with beansprouts, coriander leaves, sesame seeds and chilli oil.
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