1tablespoontamari(or soy sauce if not gluten-free)
1tablespooncornflour (cornstarch)
Salt + pepper, to taste
3portions udon noodles(gluten-free if necessary or sub rice noodles or soba noodles)
Instructions
Heat up the coconut oil in pan and add onion, garlic and ginger once hot
Fry for about 10 minutes until softened
Add curry powder, cumin and turmeric and fry for a minute until fragrant
Add the carrots, tinned tomatoes, coconut milk, stock cube, agave syrup and tamari, with 600ml (2 ½ cups) water
Bring to the boil then turn down heat and simmer for 15-20 minutes
Dissolve the cornflour in a small amount of water in a separate bowl, before adding to the curry
Stir well and leave to heat gently for a further couple of minutes until sauce is thickened. If it's still looking too thin, do the same with more cornflour dissolved in water first - or add more water
Add salt + pepper to taste
Meanwhile, cook the udon noodles according to instructions on packet
Place the cooked noodles in bowls and pour over the curry soup