Reisnudel Curry
VeganDairy-free
A vibrant and aromatic Reisnudel Curry featuring tender tofu, crisp bell peppers, Pak Choi, and cauliflower florets, all simmered in a rich coconut milk and red curry paste sauce, served over thin rice noodles.
A vibrant and aromatic Reisnudel Curry featuring tender tofu, crisp bell peppers, Pak Choi, and cauliflower florets, all simmered in a rich coconut milk and red curry paste sauce, served over thin rice noodles.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
250gTofu
2Green bell pepper
1Red onion
1Bok choy
500gFrozen cauliflowerCut 250g tofu, 2 green bell pepper, 1 red onion, and 1 bok choy into bite-sized pieces. Ensure 500g frozen cauliflower is ready.
TofuGreen bell pepperRed onionBok choyFrozen cauliflowerHeat a large cooking pot over medium heat. Add all the prepared Tofu, Green bell pepper, Red onion, Bok choy, and Frozen cauliflower to the pot and sauté for 5 minutes.
2 tbspRed curry pasteStir 2 tbsp red curry paste into the sautéed vegetables. Cover the pot with a lid and cook for 2 minutes over medium heat.
400mlCoconut milk
265gChickpeas
200mlVegetable brothPour 400ml coconut milk and 200ml vegetable broth into the pot. Add 265g chickpeas. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 10 minutes.
400gThin rice noodlesWhile the curry simmers, cook 400g thin rice noodles according to package instructions.
Thin rice noodlesDrain the cooked Thin rice noodles and stir them into the curry. Let it simmer gently for 3 minutes, allowing the flavours to meld.
1 tspSalt
½ tspBlack pepperSeason the curry with 1 tsp salt and ½ tsp black pepper to taste. Serve hot.