Creamy Veggie Curry Noodles
Creamy Veggie Curry Noodles - Ingredients
- 1 pack Indomie Instant Noodles
- 1 cup Cauliflower florets
- 1 cup Soft stem Broccoli
- 1 large Carrot, use a peeler to cut into ribbons
- 1 cup Green Peas
- A handful of French Beans
- ½ Red Bell Pepper, sliced
- ½ Yellow Bell Pepper, sliced
- 1½ cups Coconut milk
- ¼ cup Coconut Cream
- 1 Tbsp Curry powder
- 1 Onion
- 1 Tomato
- 3 Garlic cloves
- 1 tsp Minced Ginger
- 2 Tbsps Vegetable oil
- ¼ cup Water
- Salt to taste
Directions
- Add 1 cup of water into a pot and place a steaming basket over it. Add cauliflower, broccoli, french beans & peas. Cover and bring water to boil for 3 minutes over medium heat. Remove from heat and set aside.
- Into a blender, add coconut milk & tomato and blend till smooth. Heat vegetable oil in a pan. Add onions and ginger. Fry for 1 minute before adding garlic and curry powder. Cook for another minute then add the coconut milk tomato mixture. Cook on low heat for 3 minutes then add coconut cream. As it starts to thicken, add some salt to taste, carrots, peppers and the previously steamed veggies. Cover and cook for 2 another minutes.
- Cook noodles according to the instructions on the package. Drain the excess water. Serve noodles with with the veggie curry while hot.
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