Vegetarian Curry Udon
Dive into a bowl of comforting, flavor-packed *Vegetarian Curry Udon*, a hearty Japanese-inspired dish that combines the warmth of curry with the satisfying chew of udon noodles. This recipe features vibrant vegetables like baby bok choy, shiitake mushrooms, carrots, and green bell peppers, all simmered in a rich, velvety broth made from fragrant curry powder, creamy coconut milk, and savory vegetable broth. Infused with the aromatic duo of ginger and garlic, and thickened to perfection with a cornstarch slurry, this dish is a wholesome, one-pot wonder that comes together in under 45 minutes. Perfect for a quick weeknight dinner or a cozy meal on a chilly evening, it's topped with fresh scallions for a pop of color and flavor. Serve this plant-based curry udon freshly hot and watch it become a family favorite.
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Recipe Information
Ingredients
- 400 grams udon noodles
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons curry powder
- 2 tablespoons soy sauce
- 1 medium, sliced carrot
- 2 heads, chopped baby bok choy
- 150 grams, sliced shiitake mushrooms
- 1 medium, sliced green bell pepper
- 3 cloves, minced garlic
- 1 inch piece, grated ginger
- 1 medium, sliced onion
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 to taste salt
- 1 to taste black pepper
- 2 stalks, chopped scallions
Instructions
Start by preparing the udon noodles according to the package instructions, then drain and set them aside.
In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, garlic, and ginger, and sauté until the onion becomes translucent, about 3-4 minutes.
Add the curry powder to the pot and stir for 1 minute until the spices are fragrant.
Pour in the vegetable broth and coconut milk, and bring the mixture to a simmer.
Add the sliced carrot, shiitake mushrooms, green bell pepper, and baby bok choy to the pot. Let the vegetables cook in the simmering liquid for 5-7 minutes or until they become tender.
Stir in the soy sauce, and adjust the seasoning with salt and black pepper to your taste.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the pot while stirring to thicken the curry broth.
Add the cooked udon noodles to the pot, allowing them to heat through in the curry sauce for about 2-3 minutes.
Once everything is evenly heated and the curry has thickened to your preference, remove the pot from the heat.
Serve the curry udon in bowls, garnishing with chopped scallions on top. Enjoy your warm, flavorful bowl of Vegetarian Curry Udon.
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 19.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10198 mg | 443% | |
| Total Carbohydrate | 211.0 g | 77% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 55.3 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 718 mg | 55% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4477 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
