Tofu Red Curry with Noodles

PREP 10 MIN
•
COOK  15 MIN

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

1 tbs red curry paste (or shrimp-free)

1 cup (250ml) vegetable stock

1⁄4 cup (65ml) coconut milk (tinned)

200g cauliflower cut into florets

300g firm tofu cubed

60g green beans trimmed & halved

salt & pepper, to taste

80g rice vermicelli, dried

4 sprigs of fresh coriander roughly chopped

1 long red chilli sliced, seeds optional

1 lime halved

Methodbased on 2 servings
1

Heat a medium non-stick saucepan over medium heat. Add curry paste and cook for 1-2 minutes until fragrant.

2

Add stock, coconut milk, cauliflower and tofu and gently stir to combine. Cover with lid and cook for 7-8 minutes, then add the green beans and cook for another 4 minutes until vegetables are just tender. Adjust seasoning to taste.

3

Meanwhile, cook rice vermicelli according to packet instructions and drain.

4

Divide noodles and curry between bowls and top with coriander, chilli and a squeeze of lime to serve.

Nutritional Informationper serving

Energy (kJ)

1833 kJ / 438 cals

Protein

24.4 g

Fat

17.6 g

Sat. Fat

6.4 g

Carbs

39.3 g

Sugar

4.6 g

Fiber

12.7 g

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