PREP10 MinutesCOOKING15 Minutes
Kcal:436 Kj:2032Carb: 82 Protein: 14 Fat:6Fibre: 5


    For the vegetables:
  • 1 tbsp. olive oil
  • 1 tbsp. ginger, minced
  • 1 clove garlic, minced
  • ½ yellow onion, sliced into thin strips
  • 1 stalk celery, diced small
  • For the curry:
  • 3 tbsp. olive oil
  • 3 tbsp. flour
  • 1 tbsp. + 1 tsp. curry powder
  • 1 tsp. garam masala
  • ½ tsp. sea salt
  • 480ml vegetable broth
  • 400g fresh udon noodles
  • 2 shallots, sliced, for garnish


  • Place a pot over medium heat and warm up the olive oil. Add the ginger and garlic, and sauté for 1 minute.
  • Add the onions and sauté for an additional minute, then add the celery and continue to sauté until all the vegetables are tender, approximately 3 minutes. Remove the vegetables from the pot and set aside.
  • Now make the curry sauce in the same pot. Add the olive oil and once melted whisk in the flour, curry powder, garam masala and salt. Cook for 1 minute to bloom the spices and cook the flour.
  • Gradually add the vegetable broth a little at a time, whisking continuously to ensure the sauce is smooth and free of lumps before adding more stock. Once all the stock has been added, increase the heat to medium-high and continue whisking until the sauce thickens and starts to bubble, approximately 1-2 minutes.
  • Return the cooked veggies to the pot and reduce the heat to low.
  • Bring a separate pot of salted water to a boil. Add the udon noodles and cook for 1 minute less than the package instructions suggest. Drain the noodles.
  • Add the drained noodles to the pot with the curry sauce. Mix well to coat the noodles in the sauce and cook together for an additional minute.
  • Garnish the noodles with sliced shallots and serve immediately.