Becky Luigart-Stayner
8 servings (serving size: 1 1/2 cups curry and 1/2 cup noodles)

How to Make It

Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic to pan; sauté 5 minutes. Add 1 cup Vegetable Stock, soy sauce, curry paste, and salt. Stir in carrot; cook 2 minutes. Add bell pepper, tomatoes, zucchini, squash, and mushrooms; cook 2 minutes, stirring occasionally. Stir in remaining 3 cups stock and spinach; bring to a boil. Reduce heat, and simmer 5 minutes or until carrot is tender, stirring occasionally. Serve over noodles.

Ratings & Reviews

Peter12345's Review

May 02, 2012

kate811's Review

March 25, 2012

JHunter's Review

March 09, 2011
I was very disappointed. First, it takes a lot of time to make the vegetable broth...not to mention the cost of all the vegetables. It was time consuming to do all the chopping. Barely had any flavor. I didn't even finish my serving. Going down the disposal!