Red Curry Stew & Vegetable Noodles

Red Curry Stew & Vegetable Noodles

  Ready in : 45 mins

Red Curry Stew & Vegetable Noodles is a hor d'oeuvre that serves 6. One portion of this dish contains around 10g of protein, 11g of fat, and a total of 254 calories. For $2.25 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Autumn. This recipe is typical of Indian cuisine. It is brought to you by Foodista. 1 person found this recipe to be yummy and satisfying. If you have zucchini, vegetable stock, tofu, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is solid. Vegetable and Tofu Coconut Red Curry Daikon Noodles, Red Coconut Curry Noodles, and Vegetarian Red Curry Noodles are very similar to this recipe.

Ingredients

basil leaves

basil leaves

8 large

cabbage

cabbage

0.5 head

carrots

carrots

2 large

fish sauce

fish sauce

2 tablespoons

garlic

garlic

3 cloves

ginger

ginger

1 inch

coconut milk

coconut milk

14 ounces

lime juice

lime juice

2 tablespoons

olive oil

olive oil

1.5 Tbs

potato

potato

1 large

curry paste

curry paste

1 tablespoon

onion

onion

0.33333334 large

sea salt

sea salt

1.5 teaspoons

tofu

tofu

14 ounce

vegetable stock

vegetable stock

948 ml

squash

squash

1 medium

zucchini

zucchini

2 medium

Cooking in Steps

  1. 1
    Make vegetable noodles with the carrots, yellow squash, and zucchini with a julienne pepper.

    yellow squash

    yellow squash

    vegetable

    vegetable

    zucchini

    zucchini

    carrot

    carrot

    pasta

    pasta

    pepper

    pepper

  2. 2
    Place all the noodles into a medium-sized bowl, and mix them together. Set aside. Chop up the parts of the vegetable that were not cut by the julienne peeler. Save it for the stew.

    vegetable

    vegetable

    pasta

    pasta

    peeler
    peeler
    bowl
    bowl
  3. 3
    Drain the water from the tofu package and rinse the tofu. Chop the tofu into smaller cubes, and set aside.

    water

    water

    tofu

    tofu

  4. 4
    Heat the olive oil in a medium-sized pot over medium-high heat. Once the pot is heated, pour in the diced onions and ginger. Saut them for about 2 minutes, or until the onions turn translucent. Next, add the minced garlic, curry paste, diced potatoes, chopped carrots, and stir everything together.

    minced garlic

    minced garlic

    curry paste

    curry paste

    olive oil

    olive oil

    potato

    potato

    carrot

    carrot

    ginger

    ginger

    onion

    onion

    pot
    pot
  5. 5
    Add the vegetable stock and cover the pot with a lid. Once the stock starts boiling, add the coconut milk, cabbage, and chopped summer squash, stir, and wait for the water to start boiling again. Once the stew boils, season with fish sauce, lime juice, and sea salt. Check to see if the potatoes are fully cooked by piercing a fork into a piece of potato. If the fork can go through it easily, they're ready.Turn off the heat, and add the chopped basil. You can also save some for garnish.In a bowl, put about 1 to 1-1/2 cups of the vegetable noodles on the bottom, and pour the stew on top.

    vegetable stock

    vegetable stock

    summer squash

    summer squash

    coconut milk

    coconut milk

    fish sauce

    fish sauce

    lime juice

    lime juice

    vegetable

    vegetable

    potato

    potato

    sea salt

    sea salt

    cabbage

    cabbage

    pasta

    pasta

    basil

    basil

    stock

    stock

    water

    water

    bowl
    bowl
    pot
    pot
  6. 6
    Sprinkle black sesame seeds for garnish.Refrigerate leftover noodles in a separate container from the stew.

    black sesame seeds

    black sesame seeds

    pasta

    pasta