Curry Udon With Broccoli And Avocado
Vegan curry udon with broccoli and avocado, ready in 30 minutes. Plump noodles in a gingery coconut curry sauce with seared broccoli and creamy avocado on top.
Ingredients
- 8 ounces dried udon noodles
- 6 cups broccoli florets
- 2 tablespoons refined coconut oil divided
- 1 large red bell pepper seeded and cut into ¼-inch-thick slices
- 2 teaspoons minced fresh ginger
- 3 cloves garlic minced
- Big pinch red pepper flakes
- 1 cup vegetable broth
- 1 15-ounce can coconut milk light or regular
- 1 tablespoon curry powder
- 1 tablespoon tamari
- 1 avocado peeled, pitted, and diced
- 4 teaspoons toasted sesame seeds
- Chopped fresh cilantro for serving
Instructions
- In a large pot, bring 4 quarts of salted water to a boil. Boil the noodles according to package directions.
- Preheat a large heavy-bottomed pan over medium heat. Sauté the broccoli in 1 tablespoon of the coconut oil and a pinch of salt until nicely seared, about 7 minutes. Transfer to a plate.
- Sauté the red pepper slices in the pan with the remaining 1 tablespoon coconut oil until seared, about 5 minutes. Add the ginger and garlic and sauté for about 1 minute, then mix in the red pepper flakes. Add the vegetable broth, coconut milk, curry powder, and tamari and bring to a boil.
- Drain the noodles in a large colander. Add the noodles and reserved broccoli to the pan and mix to coat with the curry sauce. Serve in bowls topped with avocado, sesame seeds, and cilantro.
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