This comforting bowl is full of flavour and lots of nutrients. It’s surprisingly easy to whip up and will give you a very warm, happy tummy for hours!
Serves: 3
Ingredient:
- 3 tsp sesame oil
- 100g rice noodles
- 300g tofu, pressed and diced
- 2 tsp miso paste
- 3 tsp dark soy sauce
- 1 large brown onion, diced
- 1 tsp chopped garlic
- 1 tbsp minced ginger
- 1 red chilli, chopped
- 2 tbsp thai green curry paste
- 1 red pepper chopped
- 300g diced butternut squash
- 1 large carrot, chopped
- 1 can coconut milk
- 2 tbsp tomato puree
- 3 spring onions
- Small handful of fresh coriander
Method:
- Cook noodles according to instructions and set aside
- Heat 1 tsp sesame oil and fry the tofu with the soy sauce and miso paste, set aside once done
- In a large pan, heat the remaining sesame oil and add the onion, garlic, ginger, 3/4 of the chilli (save the remander to garnish) and curry paste. Fry for 3-4 minutes before adding the pepper, squash and carrot. Fry again for a couple of minutes
- Add the can of coconut milk, then fill the empty can half way with water and add this too, along with the tomato puree and bring to the boil
- Turn down the heat and cover the pan for about 10 minutes, allowing the veg to soften, then remove the lid, turn the heat up and gently boil for a further 10 mins
- Check to see if the veg is cooked, and if it is add in the spring onions, tofu and noodles, stir and plate up!
- Garnish with chilli, corriander and spring onions