John Myers
Vegetable Noodles with Lemongrass-mango Curry
The perfect vegetable noodles with lemongrass-mango curry recipe with a picture and simple step-by-step instructions.
- 0,5 Cauliflower fresh
- 1 Red peppers
- 2 Carrots
- 1 middle Zucchini
- 1 Radish
- 1 Mango
- 1 the size of a thumb Ginger
- Lemongrass paste
- 1 Handful Pumpkin seeds
- Basil
- Coriander
- Mint
- 0,5 Clove of garlic
- 1 tsp Curry powder
- 1 tbsp Honey or agave syrup
- 1 Sip Lime juice
- 2 tbsp Olive or rapeseed oil
- Salt
- Roast the pumpkin seeds in a pan with margarine (important – not with oil, otherwise they won’t get so crispy) and leave to cool.
- Wash cauliflower and cut off individual florets. Then cook them in a little salted water for about 10 minutes until they are firm to the bite.
- Crush half of the pumpkin seeds with the coriander, basil, mint and garlic in a food processor. Chop the mango meat and add to the food processor along with the lemongrass paste, ginger, curry, honey (or agave syrup), lime juice and a little salt. Mix everything well.
- Peel the radish, zucchini and carrots and cut into thin vegetable strips with the paprika (preferably with a spiral cutter). Briefly sauté with the oil and a little water in a saucepan, season with salt and pepper.
- Serve the vegetable noodles with the cauliflower, the mango curry sauce and the remaining pumpkin seeds.
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