Roasted Tomato Curry Noodles
saucy, healthy roasted tomato curry noodles…full of thai flavor, eggplant, carrots, and brown rice noodles
servings: 4
Ingredients
Scale
- 1 pint cherry tomatoes
- 1 bunch purple carrots, peeled and cut ½”
- 2 small eggplant, diced ½”
- olive oil
- kosher salt
- ½ lb brown rice noodles
- 1 (23.5 oz) jar Farm to Fork Tomato Basil Sauce
- 1 large shallot, thinly sliced
- 1 red fresno pepper, thinly sliced
- 4 cloves garlic, minced
- 2 tsp minced ginger
- 1 tbsp red curry paste
- 1 (13.5 oz) can coconut milk
- 2 cups water
- 3 tbsp lime juice
- 1 tbsp fish sauce
- fresh basil leaves, to garnish
- sliced scallions, to garnish
Instructions
- Preheat the oven to 425°F. Spread the cherry tomatoes, carrots, and eggplant out onto two sheet pans. Drizzle a generous amount of olive oil over top. Toss well, and season with a pinch of salt. Roast for 20 minutes.
- Bring a large pot of salted water to a boil. Add the rice noodles and cook for 1 minute less than the package instructions. Drain and run under cold water. Set aside.
- Add the FarmtoFork Tomato Basil Sauce into a blender. Blend until smooth and set aside.
- Meanwhile, heat a heavy-bottom pot over medium heat. Add enough olive oil to coat the bottom. Add the shallots and red fresno pepper. Season with a pinch of salt. Cook until tender and caramelized. Stir in the garlic and ginger. Cook for another minute.
- Add a little bit more olive oil to the pot. Stir in the red curry paste. Let cook for a few seconds until fragrant. Add the blended tomato basil sauce, coconut milk, and water. Stir well and bring to a simmer. Simmer for 20 minutes, stirring often.
- Stir in the lime juice, fish sauce, roasted vegetables, and rice noodles. Let heat through. Serve in bowls with fresh basil leaves and sliced scallions over top.