Looking for a vegetarian curry recipe? Try our collection of easy vegetable curry recipes here.
You can buy blocks of Japanese curry roux (used as a soup base) in Asian supermarkets, but it’s just as easy to make your own.
Ingredients
- eggs 2
- onion 1 small, chopped
- baby carrots 8, peeled and halved
- oil
- butter 1 1/2 tbsp
- plain flour 1 1/2 tbsp
- curry powder 1 1/2 tbsp
- chilli flakes a pinch, (optional)
- veg stock 650ml
- baby leaf greens a handful, shredded
- ready-to-eat udon noodles 300g
- soy sauce 2 tsp
- spring onions 2, chopped, to serve
Method
-
Step 1
Drop the eggs into boiling water and cook for 7 minutes, then cool in a bowl of iced water. Peel and halve.
-
Step 2
Cook the onion and carrot in a splash of oil until softened then scoop out of the pan.
-
Step 3
Add the butter and stir in the flour. Keep stirring until the mix turns straw-coloured and smells nutty. Add the curry powder and chilli flakes and cook for another 2 minutes.
-
Step 4
Gradually stir in the veg stock. Add back the onion and carrot and cook until the carrots are tender. Add the greens and cook for a minute, then add the noodles until heated through. Stir in the soy and serve in bowls topped with the spring onion and eggs.
Nutritional Information
- Kcals 509
- Fat 18.7g
- Saturates 7.9g
- Carbs 59.1g
- Sugars 9.1g
- Fibre 9.9g
- Protein 21.1g
- Salt 2.5g
