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.
250 gTofu
2Green bell pepper
1Red onion
1Bok choy
500 gFrozen cauliflowerCut 250 g tofu, 2 green bell pepper, 1 red onion, and 1 bok choy into bite-sized pieces. Ensure 500 g frozen cauliflower is ready.
250 gTofu2Green bell pepper1Red onion1Bok choy500 gFrozen 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.
30 mlRed curry pasteStir 30 ml red curry paste into the sautéed vegetables. Cover the pot with a lid and cook for 2 minutes over medium heat.
400 mlCoconut milk
265 gCanned chickpeas
200 mlVegetable brothPour 400 ml coconut milk and 200 ml vegetable broth into the pot. Add 265 g canned chickpeas. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 10 minutes.
400 gThin rice noodlesWhile the curry simmers, cook 400 g thin rice noodles according to package instructions.
400 gThin 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.
5 mlSalt
2½ mlPepperSeason the curry with 5 ml salt and 2½ ml pepper to taste. Serve hot.