From: Everyday Vegetarian Cooking
Servings: 4
Tags: main, vegetarian, asian, todo: fix groupings
Last Made: Feb. 3, 2019
Scott:
Ana:
Alex:

Ingredients

  • 2 Tbs oil
  • 12 oz coconut milk
  • 8 oz green beans, cut to 2" lengths
  • 2 small zucchini, thickly sliced
  • 1 eggplant, cubed
  • 8 oz pumpkin, cubed
  • 2 tsp soy sauce
  • zest of 2 limes
  • 2 Tbs lime juice
  • 1/4 cup (15 g) chopped cilantro
  • 1/2 cup (1 oz) fresh basil, chopped
  • Curry Paste:
  • 5 red chilies, seeded and chopped
  • 1 stem lemongrass, sliced
  • 1 Tbs ginger, chopped
  • 2 cloves garlic, crushed
  • 1 small onion, chopped
  • 1 Tbs cilantro, chopped
  • 10 black peppercorns
  • 2 Tbs lime juice
  • 2 tsp oil
  • Spiced Noodles:
  • 2 Tbs oil
  • 1 small red onion, chopped
  • 1 cove garlic, crushed
  • 1/2 - 1 tsp dried chili flakes
  • 1/2 tsp garam masala
  • 8 oz thin egg noodles

Steps

1) Make curry paste: process ingredients in food processor until smooth 2) Stir fry curry paste for 2 min in oil. Add coconut milk and 1/2 cup water. Boil. Reduce heat and add vegetables, soy sauce, lime leaves, juice. Cover and cook until tender. Add basil and coriander 3) Meanwhile, boil and drain noodles according to instructions. 4) Saute onion and garlic over medium-low for 5 min. Add chili flakes and garam masala. Cook 2 min. Toss through noodles. 5) Serve noodles topped with curry.

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