Japanese · Lunch, Dinner
Vegetable curry udon
Thick udon noodles in a mellow, warming Japanese curry broth with tofu and vegetables.
- Calories
- 645 kcal
- Protein
- 31 g
- Carbs
- 88 g
- Fat
- 19 g
- Prep
- 10 min
- Cook
- 18 min
Per serving, for one person.
Contains: gluten, soy.
Ingredients
- 220 g Udon noodles
- 130 g Firm tofu
- ¾ onion Onion
- ¾ carrot Carrots
- 80 g Potatoes
- 2½ tsp Curry powder
- ¾ tbsp Soy sauce (reduced salt)
- ½ tbsp Sunflower oil
- 300 ml Vegetable stock
- 1 tbsp Cornflour
Method
- Soften the onion, carrot and potato in the oil for 6-7 minutes.
- Stir in the curry powder and cook for 1 minute until fragrant.
- Add the stock and soy sauce, and simmer for 10 minutes until the vegetables are tender.
- Add the tofu and thicken with the cornflour mixed in a little water.
- Warm the udon through in the curry broth for 2 minutes before serving.
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