THAI MUSH ROOM AND TOFU CURRY
Serves 4 Ready in 35 min
100g rice noodles 400ml reduced-fat coconut milk 3 tbsp Thai red curry paste 150ml vegetable stock 1 tbsp soy sauce Finely grated zest and juice of 1 lime 250g portabellini mushrooms, sliced 125g shiitake mushrooms 1 tbsp sunflower oil 1 red onion, chopped 1 red chilli, deseeded and chopped 200g tofu, cubed 60g kale
Soak the rice noodles in a pan of boiled water for about 10 min, stirring occasionally to loosen them. Heat the coconut milk, Thai curry paste, vegetable stock, soy sauce, lime zest and juice and mushrooms, in a pan for 5 min. 2 Heat the oil in a frying pan, add the red onion and cook for 5 min to soften. Add the chilli and cook for a couple of min. Now add the coconut milk mix to the frying pan, along with the drained noodles. Warm through. 3 Pan-fry the tofu for a few min to warm through, add the kale and cook for a further 2 min. Divide equally between four bowls and serve right away.
1 096kJ per serving 17g fat 7g sat fat 14g carbs