@capucine.emily: Dump & Bake Coconut Curry Noodles Ingredients: Serves 4-6 2 cans (13.5 oz / 400ml each) full-fat coconut milk 1-2 carrots, thinly sliced or chopped 400g (14 oz) rice noodles I’m using ramen-style noodles 1 can (15 oz / 425g each) chickpeas 250g (about 9 oz) kale or spinach, chopped 3 garlic cloves, minced 1 tbsp fresh ginger, grated, or 1 tsp ground ginger 2 tbsp curry powder or curry paste 2 tbsp soy sauce 1 tbsp Better Than Bouillon + 2 1/2 cups (600ml) water or 2 1/2 cups (600ml) vegetable broth 1 lime, for serving Method 1/ Preheat the oven to 400°F (200°C). Add the coconut milk, vegetable broth (or Better Than Bouillon mixed with water), curry powder or paste, soy sauce, garlic and ginger to a large baking dish. Stir to combine. Add the noodles, carrots, chickpeas and chopped kale or spinach. Gently press everything down so the noodles are submerged in the liquid. 2/ bake for 20 minutes, give everything a good stir. If the noodles still need more liquid, add up to ½ cup (120ml) water. Return to the oven for another 5-10 minutes, until the noodles are tender. 3/ Stir everything together really well. Taste and adjust the soy sauce, curry or seasoning if needed. Finish with a generous squeeze of fresh lime and serve hot. #curry #EasyRecipe #vegetarian #familymeals #healthymeals

Capucine Emily

Open In TikTok:

Region: US

Monday 31 August 2026 15:52:52 GMT