Spicy Vegetable Curry Noodle Soup

February 01, 2021

Use Brooklyn Delhi’s Tikka Masala Simmer Sauce to make a quick and delicious curry noodle soup. Boost the flavor of this amazing Tikka Masala sauce by adding aromatics and a heaping spoonful of chili flakes to up the heat.  This dish highlights flavors of rich Indian curries and Northern Thai curry noodle soups. 

Serves 4 


1 jar Brooklyn Delhi Tikka Masala Simmer Sauce 

1 lb package wide rice noodles or other wide noodle

1 small butternut squash 

3 small potatoes

¼ head of cabbage 

2.5 cups chicken or vegetable stock 

1 inch knob of ginger, peeled

2 garlic cloves, peeled

1 inch piece of lemongrass 

Small bundle cilantro stems

1 tbsp. red chili flakes

3 tbsp. vegetable oil

1 tbsp. butter


Optional garnish:


Fried onions 

Sliced scallion

Lime wedges 


  1. Finely mince the ginger, garlic, lemongrass, and cilantro stems. 
  2. Peel the squash. Cut the squash, potatoes, and cabbage into similar sized pieces. Set aside.
  3. Heat oil and butter together in a heavy bottomed pot.
  4. Fry chili flakes in oil for 30 seconds until fragrant. 
  5. Add minced ginger, garlic, lemongrass, and cilantro. Cook on low heat until soft, about 10 minutes, stirring, as not to let anything burn.
  6. Add 1 jar of Tikka Masala Sauce and let simmer for 1 minute. 
  7. Add chicken stock and stir. Bring to a gentle simmer.
  8. Add the squash, potatoes, and cabbage. Cover and cook on low heat until vegetables are tender. 
  9. Cook noodles as directed on the package. 
  10.  Season the soup to taste, adding a splash of water if needed. 
  11. Ladle the hot soup over the cooked noodles and garnish with cilantro, fried onions, scallion, and lime wedges. 

This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc

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