Dinner Recipe

Ginger & Garlic Golden Curry

ginger noodle curry vegan

This week I had a lovely delivery from Tenderstem so decided to whip up a delicious noodle curry that would work perfectly with salt steamed Tenderstem. So without taking your attention away too long, here is the recipe!

ginger noodle curry vegan
ginger noodle curry
ginger noodle curry vegan lucy and lentils recipe


For the stock

1 white onion

3 cloves garlic

thumb size piece of fresh ginger

1 red chilli

1 tin coconut milk

1 tbsp tamari

1 tsp turmeric

1 tsp cumin

700ml veg stock (sub for just water if needs be)



3 spring onions

1 courgette

2 peppers

5-6 Tenderstem

1 pack ribbon noodles



1 spring onion

1 tbsp sesame seeds

large pinch salt

tsp chilli flakes





Use either a large pot or a deep pan, pop it on a medium heat with a drizzle of sesame oil

Finely dice the onion and gently fry whilst you chop the chilli, ginger and garlic cloves

Add them to the pan, making sure to let the garlic cook through before stirring

Roughly chop the peppers, courgette and spring onion and add to the pan with the tamari (aim for bite size chunks of veg)

After 5-6 minutes of frying add the veg stock,  turmeric and cumin and bring to a simmer for around 10 minutes

Turn the heat right down then add the coconut milk, noodles and Tendertem, pop a lid on top and leave to steam for around 5 minutes

Garnish with sesame seeds, finely chopped spring onion, chilli flakes and a pinch of salt



ginger noodle curry vegan
ginger noodle curry vegan lucy and lentils recipe

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