Red Curry Stew & Vegetable Noodles
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 69.99
- Health score: 23.00
- Weight Watcher points: 7.00
Summary
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 leaves8 large
cabbage0.5 head
carrots2 large
fish sauce2 tablespoons
garlic3 cloves
ginger1 inch
coconut milk14 ounces
lime juice2 tablespoons
olive oil1.5 Tbs
potato1 large
curry paste1 tablespoon
onion0.33333334 large
sea salt1.5 teaspoons
tofu14 ounce
vegetable stock948 ml
squash1 medium
zucchini2 medium
Instructions
Step 1
Make vegetable noodles with the carrots, yellow squash, and zucchini with a julienne pepper.
Step 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.
Step 3
Drain the water from the tofu package and rinse the tofu. Chop the tofu into smaller cubes, and set aside.
Step 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.
Step 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.
Step 6
Sprinkle black sesame seeds for garnish.Refrigerate leftover noodles in a separate container from the stew.
Categories
Cuisines: Indian, Asian
Dish Types: side dish, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, pescatarian
Occasions: fall, winter