John Myers
Colorful Curry Vegetables on Rice Noodles
The perfect colorful curry vegetables on rice noodles recipe with a picture and simple step-by-step instructions.
- 2 tbsp Mild coconut fat
- 1 size Cut onion
- 2 Toes Cut garlic
- 2 medium sized Sliced carrots
- 1 Red Sliced bell pepper
- 1 medium sized Sliced zucchini
- 200 g Chinese cabbage cut
- 300 g White mushrooms
- 2 tbsp Curry
- 1 Cup Homemade hot vegetable broth
- 1 Cup Salt
- 1 Cup Pepper from the grinder
- **************
- Cooked glass noodles
- 1 tsp Tomato paste
- *************
- Black sesame
- Sprouts of your choice
- To decorate
- Clean and wash the vegetables and, if necessary, cut and chop them
- Heat the coconut fat in the wok, add the onions to the garlic.
- Now place the cut vegetables one after the other in the wok and toss them well in between.
- Then add the curry, swirl well, deglaze with the vegetable stock and cook for a few minutes. Season with pepper from the mill and, if necessary, a little salt and round off.
- At the same time, cook the glass noodles – you can also use rice or other side dishes – put the glass noodles in a bowl and mix well with the tomato paste and serve the whole thing on a plate. Sprinkle the glass noodles with some black sesame seeds and have them at the table 🙂 Have fun cooking
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