Noodles with Curry & Vegetables


  • 2 tablespoons of olive oil
  • 1 teaspoon chopped ginger
  • 1 teaspoon of curry
  • 165 ml coconut milk
  • 150 ml of vegetable juice
  • 50 g baby corn
  • 50 g fresh peas
  • 1 tomato paste red pepper
  • 100 gr noodles
  • 4 sprigs of spring onions
  • Salt
  • Black pepper


Cook the noodles in boiling salted water until soft. Strain through cold water. Saute the ginger in olive oil for 2 minutes. Add curry and mix. Add coconut milk, vegetable broth and let it boil. Chop the red pepper into strips and add it to the mixture with the peas. Add the corns. After 5 minutes, add the noodles and sauté for a few minutes on high heat. Transfer to a serving platter and serve by sprinkling diagonally chopped spring onions on top.

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