Vegan and Asian cuisine pair perfectly together. This vegan take on rice noodle curry is super flavourful, healthy and perfect to serve at family gatherings.
Vegan Rice Noodle Curry
Recipe Type: Main Course
Cuisine: Vegan, Asian
Author:
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- Paste
- 1 tsp ground coriander
- 1 tsp chili powder
- 2 tsp turmeric
- 2 large stalks lemongrass
- 2 cloves garlic
- 1/2 cup ginger
- 2 shallots
- Liquids
- 1 can coconut milk
- 1 litre boiling water
- Veggies
- 1 cup butternut squash
- 1 large zucchini
- 1 cup snap peas
- 1 cup broccoli
- 1 cup canned corn
- 3 tbsp soy sauce
- Noodles
- 1 package rice noodles (4 sheets)
Instructions
- Place the coriander, chilli powder, turmeric, lemongrass, garlic, ginger and shallots in a food processor and blend. Put aside.
- Cut the butternut squash into medium-sized chunks and the zucchini into smaller chunks. In a pan, cook the butternut squash pieces on medium heat until they soften. Add the zucchini and cook for another 10 minutes. Place aside.
- In a separate pan, place the blended content into a pan on high heat and add the coconut milk. Stir until a thick paste forms.
- Add 1 litre of boiling water and continue to stir for another minute. Add the butternut squash, veggies and soy sauce and continue to stir here and there until the veggies cook and soften.
- Add the rice noodles and continue to stir until the noodles begin to separate. Put a lid on the pan and let it sit for 5-10 minutes. Serves 8.
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