Just like the majority of the population at this time of year, I imagine, we are trying to eat a little more healthily, particularly during the week, and I was quite surprised that this somewhat thrown together concoction went down as well as it did with my fussy son and husband.
It also ticks a lot of my boxes as far as mid-week cooking is concerned: one-pot, quick to prepare and to cook, healthy(ish), meat-free, and fairly cheap.
Here’s how it’s done.
- ginger, small chunk, chopped
- medium curry powder or paste, to taste
- half fat coconut milk, I used about 200ml
- vegetable stock, I used about 200 ml
- Noodles, straight to wok ones are my personal preference
- Veggies – whatever you like – I used baby corn, sugar snap peas, red pepper, green pepper, and a stray mushroom I found at the bottom of the veg box. I reckon bean sprouts would be a good addition, too, but the teenager has taken against them, so we tend to leave them out in this house.
- Chop the veggies.
- Cook the chopped ginger gently in a little oil, then stir in the curry powder or paste and cook until fragrant.
- Stir in coconut milk and veg stock (you can adjust the quantities of these to make it more or less calorific as you choose).
- Bring to boil and simmer for a minute, then add the veg and simmer for a few minutes.
- Stir in the noodles (if you’re using dried ones, you’ll need to pre-cook them according to pack instructions), heat through, and serve.
Like I said, super quick. We’re having it again tonight!