John Myers
Noodle Curry Casserole
The perfect noodle curry casserole recipe with a picture and simple step-by-step instructions.
- 500 g Thick durum wheat noodles, e.g. rigatini
- 0,5 head Cauliflower, in florets
- 400 ml Coconut milk
- 100 ml Oat and almond milk
- 1 Pc. Eggplant, peeled and diced
- 1 Pc. Zucchini, diced
- 1 Pc. Onion, diced
- 1 tbsp Red curry paste
- 1 tbsp Spicy Madras curry
- 2 tbsp Cashew soft cheese, homemade or bought similar
- Oil, salt, pepper
- Optional: cherry peppers, chives
- Heat the oil in a deep pan and fry the aubergine, zucchini and onion while stirring. Add the curry paste, add salt and stew everything a little more. Pour in coconut milk and cover and simmer for 20 minutes. Do not cook the pasta and cauliflower too soft during this time. Drain and collect 3 tablespoons of the pasta water. Put the pasta and cauliflower in a baking dish.
- Puree the vegetables to create a creamy sauce. Add oat and almond milk, pasta water, Madras curry and pepper. Bring to the boil and let the “cheese” melt in the sauce while stirring. Pour the sauce into the baking dish so that everything is well covered. Place in the oven at 180 degrees for 20 minutes. Spread a few cherry peppers on top and grill for another 2 minutes at 200 degrees. Serve garnished with chives.
- There was also homemade, marinated and seared sesame seitan strips
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