Curry Udon Recipe
Curry Udon with sweet potato is truly a bowl full of comfort. The creamy texture of the curry sauce, the soft noodles and warm spices throughout, make this an irresistible fall and winter dish.
Servings: 6
Calories: 264kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 cup diced onion
- 1½ tablespoons fresh turmeric*
- 1 tablespoon ginger pulp (super finely grated fresh ginger)
- 1 tablespoon minced garlic
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- ⅛ teaspoon ground cayenne pepper
- 2 cups peeled and diced sweet potato (about ½-pound)
- 2½ to 4 cups Dashi stock (or vegetable or chicken stock)
- 3 bundles dry Udon noodles (9½-ounces)*
- ¾ cup coconut milk
- 4 cups lightly packed spinach leaves, washed and dried
- ¼ cup thinly sliced scallions (green onion)
- a handful of cilantro sprigs, washed and dried
- red chile flakes
- salt, sugar and black pepper to taste
Instructions
Make the Curry Sauce
- Add the onion, turmeric, ginger and garlic to the oil in a large pot. Place it over low-medium heat and stirring occasionally, cook until the onions are soft, about 5 minutes. Add the cumin, coriander and cayenne, mix, and cook until it's even more aromatic, about 30 seconds.
- Add the diced sweet potatoes and cook them with the onion for about 7 minutes, again stirring occasionally. Add 2½ cups of the stock to the sweet potatoes and use a deglazing spatula to work all of the bits stuck to the bottom of the pan back into the mix. Then bring to a boil, reduce the heat to low, cover and simmer until they're very soft, about 10 minutes.
- Add half of the curry mixture to a blender (or use an immersion blender) and purée it. Return it to the pot, add the coconut milk, mix and season to taste with salt (if not using Dashi stock), sugar and black pepper. (Here's How to Season to Taste.)
Cook the Udon
- While the curry is simmering, cook the udon according to the package instructions. (Typically this will be about 5 minutes in boiling water.) Drain them and set aside until you're ready to assemble.
Assemble and Serve
- With the heat on low, add the cooked Udon and spinach leaves to the curry. Once the spinach has wilted completely, if it's too thick, add more stock. Serve immediately with a few sprigs of cilantro, a sprinkle of sliced scallions and chile flakes on each portion.
Notes
Nutritional information is only an estimate.
* You can substitute dry, ground turmeric for the fresh, and it will still be delicious. Use just shy of 2 teaspoons of the dry to substitute the 1½ tablespoons of the fresh.
*If you use fresh Udon, use about 20-ounces.
Nutrition
Calories: 264kcal | Carbohydrates: 46g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 992mg | Potassium: 487mg | Fiber: 6g | Sugar: 7g | Vitamin A: 8238IU | Vitamin C: 11mg | Calcium: 95mg | Iron: 2mg