Co­conut curry soup with car­rot ‘noo­dles’

Healthy Food Guide (Australia) - - RECIPES -

(p58) Serves 4 Cost per serve $4.60 Time to make 25 min dairy free veg­e­tar­ian 1 ta­ble­spoon olive oil 1 medium brown onion,

chopped 3 gar­lic cloves, crushed 1 x 2cm piece fresh

gin­ger, grated 1 ta­ble­spoon red curry paste 2 kaf­fir lime leaves 2 tea­spoons turmeric pow­der 300g firm tofu, cut into cubes 1 large potato (300g), peeled,

cut into small cubes 1 cup light co­conut milk 2 cups re­duced-salt

veg­etable stock 1 medium red cap­sicum,

thinly sliced 1 cup frozen peas 1 cup chopped baby spinach 2 large car­rots, spi­ralised 1 cup shred­ded red cab­bage Co­rian­der leaves, to serve Lime wedges, to serve 1 Heat olive oil in large saucepan over medium heat. Sauté onion, gar­lic and gin­ger for 5 min­utes, or un­til soft­ened. Add the curry paste, kaf­fir lime leaves, turmeric and tofu, and stir to com­bine. 2 Add potato, co­conut milk and stock to pan with 1 cup of wa­ter. Sim­mer for 10 min­utes, or un­til potato is soft, then re­move from heat and cool for a few min­utes. 3 Pick out tofu and kaf­fir lime leaves; set aside. Trans­fer potato and liquids to blen­der and blitz un­til smooth. Re­turn to pot, add the tofu (dis­card the kaf­fir lime), and place over a medium heat. Add the cap­sicum, peas and spinach; cook for 2 min­utes. 4 Di­vide the soup among four serv­ing bowls. Top with car­rot, cab­bage and co­rian­der, and serve with lime wedges.

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