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
500gCauliflowerCut 250g tofu into bite-sized pieces. Deseed 2 green bell pepper, peel 1 red onion, and cut both along with 1 bok choy and 500g cauliflower into bite-sized pieces. Heat a large cooking pot over medium heat, add all the prepared ingredients, and sauté for 5 minutes until slightly softened.
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 until fragrant.
400mlCoconut milk
265gChickpeas
200mlVegetable broth
400gThin rice noodlesPour 400ml coconut milk and 200ml vegetable broth into the pot and add 265g chickpeas. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 10 minutes until the vegetables are tender. Meanwhile, cook 400g thin rice noodles according to the package instructions until tender, then drain.
Thin rice noodles
1 tspSalt
½ tspBlack pepperStir the drained Thin rice noodles into the curry and let it simmer gently for 3 minutes until heated through, allowing the flavours to meld. Season with 1 tsp salt and ½ tsp black pepper to taste, then serve hot.