Curry Udon with Broccoli and Avocado

Name: Curry Udon with Broccoli and Avocado
Yield: Serves 4
Ingredients: 1 (15-ounce/430 g) can light coconut milk; 4 teaspoons toasted sesame seeds; 3 cloves garlic, minced; 1 avocado, peeled, pitted, and diced; 1 tablespoon curry powder; 1 tablespoon tamari; 1 large red bell pepper, seeded and cut into ¼-inch-thick (6 mm) slices; Chopped fresh cilantro, for serving; 8 ounces (225 g) dried udon noodles (choose the thick round ones); 6 cups (540 g) broccoli florets; 1 cup (240 ml) vegetable broth; Big pinch red pepper flakes; 2 teaspoons minced fresh ginger; 2 tablespoons refined coconut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

Udon is a stick-to-your-ribs noodle. So plump and satisfying. Soaks up flavor really nicely, so I love to toss them in this gingery, coconut-y curry sauce and let it do its thing! If you can find already-cooked udon, that makes this recipe even easier.

Ingredients

8 ounces (225 g) dried udon noodles (choose the thick round ones)
6 cups (

Method

In a large pot, bring 4 quarts (3.8 L) of salted water to a boil. Boil the noodles according to package directions.
Preheat a large heavy-bottomed pan over medium heat. Sa