One Pot Udon and Zucchini Noodle Curry Bowls

Ingredients

• 2 Tbsp. olive oil
• 1/2 large yellow onion, diced
• 2 cloves fresh garlic, minced
• salt and fresh ground pepper to taste
• 4 tsp. red curry paste
• 1 tsp. curry powder
• 1/4 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• dash of nutmeg
• 1/4 cup water
• 2 tsp. lemon juice
• 13.5 oz (1 can) coconut milk
• 1 large zucchini
• 16 oz. fresh udon noodles (see recipe notes)
• 1/2 cup cilantro, roughly chopped

Instructions

1. 1

   Heat oil in a large saucepan over medium heat.

2. 2

   Add onion and garlic and sauté 2-3 minutes until onion is translucent.

3. 3

   Add salt, pepper, and curry paste to pan and stir to combine.

4. 4

   Add curry powder, cumin, cinnamon, cloves, and nutmeg to pan and stir to combine. Let cook for 1-2 minutes until spices are toasted and fragrant.

5. 5

   Add water to pan to deglaze and stir to combine. Make sure to scrape up any browned bits from the bottom of the pan - that's where the flavor is!

6. 6

   Add lemon juice and coconut milk to pan, stir to combine, and bring sauce to a simmer over medium heat.

7. 7

   While the sauce is heating up, slice your zucchini into thick matchstick-style noodles. You can use a spiralizer for this if you have one, but I just use a knife or the thickest slicer blade on my mandolin. You want the zucchini "noodles" to be roughly the same size as your udon noodles!

8. 8

   When sauce is simmering, add fresh udon noodles and stir to combine. Cook according to package directions until noodles have cooked through (usually about 5 minutes).

9. 9

   Remove pot from heat and stir in the zucchini noodles.

10. 10

    Top noodles with fresh cilantro and serve immediately.