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Vegetable Coconut Curry Noodle Bowls

Vegetable Coconut Curry Noodle Bowls

Ingredients for One

  1. 150 grams butternut pumpkin
  2. 65 ml coconut cream
  3. 50 grams rice noodles
  4. 80 grams broccoli
  5. 1 baby corn
  6. 0.5 tbsp red curry paste
  7. 0.5 tsp vegetable stock
  8. 1 tbsp peanut butter
  9. 1 kaffir lime leaves
  10. 1 lime
  11. 100 ml water
  12. 0.5 tsp soy sauce - PANTRY ITEM
  13. extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 300 grams butternut pumpkin
  2. 130 ml coconut cream
  3. 100 grams rice noodles
  4. 160 grams broccoli
  5. 2 baby corn
  6. 1 tbsp red curry paste
  7. 1 tsp vegetable stock
  8. 2 tbsp peanut butter
  9. 2 kaffir lime leaves
  10. 1 lime
  11. 200 ml water
  12. 1 tsp soy sauce - PANTRY ITEM
  13. extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 600 grams butternut pumpkin
  2. 260 ml coconut cream
  3. 200 grams rice noodles
  4. 320 grams broccoli
  5. 4 baby corn
  6. 2 tbsp red curry paste
  7. 2 tsp vegetable stock
  8. 4 tbsp peanut butter
  9. 4 kaffir lime leaves
  10. 1 lime
  11. 400 ml water
  12. 2 tsp soy sauce - PANTRY ITEM
  13. extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. 900 grams butternut pumpkin
  2. 400 ml coconut cream
  3. 300 grams rice noodles
  4. 480 grams broccoli
  5. 6 baby corn
  6. 3 tbsp red curry paste
  7. 3 tsp vegetable stock
  8. 6 tbsp peanut butter
  9. 6 kaffir lime leaves
  10. 2 lime
  11. 600 ml water
  12. 3 tsp soy sauce - PANTRY ITEM
  13. extra virgin olive oil - PANTRY ITEM

Prep:

  1. peel pumpkin and cut into 2cm pieces
  2. wash and cut broccoli into florets
  3. halve corn spears lengthways
  4. wash kaffir lime leaves and finely shred
  5. pop a pan of water on to boil

Method:

  1. Stir-fry the curry paste in an oiled wok over medium heat until fragrant. Add water, stock powder, coconut cream and peanut butter, then mix them together. Add pumpkin and bring to the boil. Simmer for 3 to 7 minutes or until almost tender.
  2. Add the broccoli, corn and half the lime leaves into the wok. Simmer for 1 to 3 minutes or until tender. Stir in soy sauce.
  3. Meanwhile, boil the noodles in a saucepan until tender. Drain them and cover to keep warm.
  4. Divide the noodles into serving bowls and top with the curry. Squeeze lime juice over the top and garnish with the remaining lime leaves.
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