Instructions

• Place a pot over medium heat and warm up the olive oil. Add the ginger and garlic, then sauté for one minute.
• Add the onions and sauté for an additional minute, then add the celery and continue to sauté until all the vegetables are tender (approximately three minutes). Remove the vegetables from the pot and set aside.
• Make the curry sauce in the same pot. Add the olive oil. Once melted, whisk in the flour, curry powder, garam masala, and salt. Cook for one minute to bloom the spices and cook the flour.
• Gradually add the vegetable broth a little at a time, whisking continuously to ensure the sauce is smooth and free of lumps before adding more stock. Once all the stock has been added, increase the heat to medium-high and continue whisking until the sauce thickens and starts to bubble (approximately one to two minutes).
• Return the cooked veggies to the pot and reduce the heat to low.
• Bring a separate pot of salted water to a boil. Add the udon noodles and cook for one minute less than the package instructions suggest. Drain the noodles.
• Add the drained noodles to the pot with the curry sauce. Mix well to coat the noodles in the sauce and cook together for an additional minute.
• Garnish the noodles with sliced green onions and serve immediately.