One Pot Indian Curry Noodles

Ingredients

• 0.5 small onions
• 10 g ginger
• 1 tsp coconut oil
• 1 small zucchini
• 1 small carrot
• 100 g frozen broccoli
• 50 g sugar snap peas (about 1 handful)
• 50 g frozen corn
• 400 ml coconut milk
• 100 ml Vegetable broth
• 2 tsp Curry powder
• a pinch of chili
• 1 tsp coconut palm sugar
• 120 g corn tagliatelle
• optional chopped coriander

Instructions

1. 1.

   Peel and finely chop the onion and ginger. Heat coconut oil in a pot and sauté the onion and ginger until translucent over medium heat.

2. 2.

   Wash the zucchini and peel the carrot. Dice both, then add them along with the broccoli, sugar snap peas, and corn to the pot.

3. 3.

   Pour in the coconut milk and vegetable broth. Add curry powder, chili, and coconut palm sugar, then simmer for about 5 minutes.

4. 4.

   Stir in the noodles and cook until the vegetables are al dente and the noodles are tender. Sprinkle with coriander before serving.