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Lunch/Dinner
4
20 minutes
20 minutes
2 tbsp cooking oil
1⁄2 yellow onion, diced
1 garlic clove, finely minced
2 tsp minced ginger
1/2 tsp salt, divided
1 1⁄2 tbsp curry powder
1 tsp turmeric
1 tbsp KA-ME Hoisin Sauce
1 14.5 oz can diced tomatoes
1 1⁄4 cup KA-ME Coconut Milk
2⁄3 cup vegetable broth or water
2 cups of broccoli florets
1⁄2 red bell pepper, diced
1 15 oz can chickpeas, drained and rinsed
4 servings KA-ME Udon Stir-Fry Noodles
1 tbsp chopped chives (garnish)
In a pot or deep skillet, heat oil over medium heat. Add the onions and cook for 3 minutes until softened. Add the garlic, ginger and 1⁄4 tsp of salt. Cook for another minute until fragrant.
Add in the curry powder, turmeric, and KA-ME Hoisin Sauce, stir to combine and cook for another minute.
Add the tomatoes, KA-ME Coconut Milk, broth and remaining 1⁄4 tsp of salt.
To the pot, add the broccoli florist, red pepper and chickpeas. Bring to a boil, then reduce to a simmer. Cook uncovered for 15 minutes or until vegetables are tender.
While the vegetables are cooking, cook the KA-ME Udon Stir-Fry Noodles according to the package instructions.
Serve the curry mixture over the cooked udon and garnish with chives. Enjoy!
