Ingredients
- 3 tablespoons water, plus more for boiling noodles
- 4 cups extra wide egg noodles
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 1/2 red bell pepper, chopped
- 1/2 medium white onion, chopped
- 1/2 teaspoon salt
- 13 ounces coconut milk (1 can)
- 2 teaspoons curry powder
- 16 ounces frozen broccoli (1 bag)
- 10 ounces tuna, drained (2 cans)
How to Make
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Step 1: Preheat oven to 400°F.
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Step 2: Bring pot of water to a boil. Cook egg noodles to al dente, about 7 minutes.
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Step 3: In small bowl, combine 3 tablespoons water and cornstarch to form a paste.
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Step 4: While pasta cooks, warm a large skillet over medium heat. Add olive oil, bell pepper, onion and salt . Cook 4 minutes. Add coconut milk, cornstarch paste and curry powder. Cook 1 minute until thickened.
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Step 5: In large mixing bowl, gently combine cooked pasta, broccoli, tuna and coconut milk mixture.
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Step 6: Spray 13x9-inch casserole dish with cooking spray. Add mixture to dish, cover with foil and bake 20 minutes. Remove foil, increase oven temperature to 425°F, and bake 5 minutes more, until top is slightly browned. Serve immediately, refrigerating any leftovers.
We hope you enjoy this recipe!
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