Quick and Easy Curried Noodles

This recipe is so simple and tasty, perfect for a cold fall evening!

- 1 tbsp olive oil

- 3 medium shallots chopped

- 1/4 cup fresh cilantro, or less to taste, chopped

- 3 tbs red curry paste

- 1 heaping tsp curry powder

- 1 heaping tsp turmeric

- 15 oz can light coconut milk

- 3/4 vegetable broth

- 2 tsp brown sugar

- 12 oz package tofu, drained and prepared **see note

- 5 oz fettuccine

- 1 broccoli crown, trimmed, separated and washed

- juice from half a lime

Heat oil over medium-high heat in a medium sauce pan

Add shallots and saute 2 minutes 

Add curry powder, turmeric, curry paste, and cilantro, saute for about a minute

Stir in coconut milk, broth, and brown sugar, bring to a simmer

Reduce heat to medium and simmer 5 minutes

Stir in tofu, simmer 10 minutes

Reduce to low until pasta is ready

Cook fettuccine according to package instructions, in last 2 minutes add broccoli florets

Drain, add to curry mixture

Squeeze half a lime over pasta right before serving

Enjoy!

Note: To prepare tofu, slice each block into 3 equal flat squares. Lay each square on multiple folded paper towels to drain. Lay another folded paper towel on top. Lay a heavy book on top of the tofu and leave to drain for about 10 minutes or longer. Slice each square into 9 equal cubes.