Lemongrass & Ginger Noodle Curry

Lemongrass vegan noodle curry
Lemongrass vegan noodle curry

Ingredients

For the stock

1 white onion

3 cloves garlic

1 thumb size piece of ginger

1 fresh lemongrass stalk (sub for two dried)

1 400g tin full fat coconut milk

1 tbsp tamari (gluten free soy sauce)

700ml veg stock

2 tsp turmeric

1 pack udon noodles (sub for glass or flat noodles)

 

Veg

1 courgette

1 bulb pak choi

1 red pepper

1 yellow pepper

 

topping

1 lime quartered

1 tbsp sesame seeds

Method

Finely chop the onion, fry in a little sesame oil, then add the finely chopped chilli and grated ginger

After around 5 minutes of frying, add the minced garlic and fry for a further 1 minute

Slice the peppers and courgette then pop them in the frying pan with the tamari, turmeric and lemongrass and allow to fry for a further 5 minutes before adding the 700ml stock then bring to a simmer for around 10 minutes

Take off the high heat, then add the coconut milk, noodles and pak choi, pop a lid on top and allow to steam for around 5 minutes

Serve up with sesame seeds and a wedge of lime and enjoy!

Lemongrass vegan noodle curry
Lemongrass vegan noodle curry