Red Vegetable Curry with Noodles

[Guest guest]

Red Vegetable Curry with Noodles

 

 

2 teaspoons peanut or vegetable oil

1 onion, halved, sliced lengthways

4 tsp vegan red curry paste

1 cup light coconut milk

1 1/2 cups water

500 g broccoli, (17 1/2 oz) cut into florets

200 g (7 oz) snow peas, topped

425 g (15 oz) can baby corn cuts, drained

350 g (12 /1/3 oz) rice stick noodles

2 teaspoons brown sugar

salt, to taste

4 tsp lime juice

 

 

1. Heat a wok over medium heat. Add oil and swirl to coat. Add onion.

Stir-fry for 3 minutes or until soft. Add curry paste. Cook for 1

minute, stirring, until mixture is fragrant.

 

2. Combine coconut milk and water in a jug. Add slowly to wok,

stirring constantly. Bring to the boil.

 

3. Add broccoli and cook for 3 minutes. Stir in snow peas and corn.

Cook for a further 2 minutes or until vegetables are just tender.

 

4. Cook noodles according to packet directions. Drain.

 

5. Add sugar and lime juice to curry. Stir to combine and season to

taste with salt. Arrange noodles on serving plates. Spoon over curry

and serve.

 

 

Serves 4.

 

 

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Per serve: 1782kJ; 10.3g fat; 5.1g sat fat; 11.1g fibre: 68.6g

carbohydrate; 14.7g protein; Omg cholesterol; 450mg sodium.

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