Creamy Veggie Curry Noodles

Creamy Veggie Curry Noodles - Ingredients

  • 1 pack Indomie Instant Noodles
  • 1 cup Cauliflower florets
  • 1 cup Soft stem Broccoli
  • 1 large Carrot, use a peeler to cut into ribbons
  • 1 cup Green Peas
  • A handful of French Beans
  • ½ Red Bell Pepper, sliced
  • ½ Yellow Bell Pepper, sliced
  • 1½ cups Coconut milk
  • ¼ cup Coconut Cream
  • 1 Tbsp Curry powder
  • 1 Onion
  • 1 Tomato
  • 3 Garlic cloves
  • 1 tsp Minced Ginger
  • 2 Tbsps Vegetable oil
  • ¼ cup Water
  • Salt to taste


  • Add 1 cup of water into a pot and place a steaming basket over it. Add cauliflower, broccoli, french beans & peas. Cover and bring water to boil for 3 minutes over medium heat. Remove from heat and set aside.

  • Into a blender, add coconut milk & tomato and blend till smooth. Heat vegetable oil in a pan. Add onions and ginger. Fry for 1 minute before adding garlic and curry powder. Cook for another minute then add the coconut milk tomato mixture. Cook on low heat for 3 minutes then add coconut cream.  As it starts to thicken, add some salt to taste, carrots, peppers and the previously steamed veggies. Cover and cook for 2 another minutes.

  • Cook noodles according to the instructions on the package. Drain the excess water. Serve noodles with with the veggie curry while hot.