Indian · side dish

Red Curry Stew & Vegetable Noodles

Name: Red Curry Stew & Vegetable Noodles
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 8 large basil leaves, chopped; 1/2 head cabbage, chopped; 2 large carrots, peeled; 2 tablespoons fish sauce; 3 cloves of garlic (depending on what you like); 1 inch piece of ginger, peeled and sliced; 14 ounces can of light (or lite) coconut milk; 2 tablespoons lime juice; 1 1/2 Tbs olive oil; 1 large potato, peeled and diced; 1 tablespoon heaping of red curry paste; 1/3 large red onion, chopped; 1 1/2 teaspoons sea salt; 1 14-ounce package of firm tofu; 4 cups (948ml) vegetable stock; 1 medium yellow squash; 2 medium zucchini

“Red Curry Stew & Vegetable Noodles is a hor d'oeuvre that serves 6. One portion of this dish contains around 10g of protein, 11g of fat, and a total of 254 calories. For $2.25 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Autumn. This recipe is typical of Indian cuisine. It is brought to you by Foodista. 1 person found this recipe to be yummy and satisfying. If you have zucchini, vegetable stock, tofu, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is solid. Vegetable and Tofu Coconut Red Curry Daikon Noodles, Red Coconut Curry Noodles, and Vegetarian Red Curry Noodles are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Basil leaveslarge, chopped8 large
Cabbagechopped½ head
Carrotslarge, peeled2 large
Fish sauce2 tbsp
Garlicdepending on what you like3 cloves
Gingerpeeled and sliced1 inch
Coconut milkor lite14 oz
Lime juice2 tbsp
Olive oil1.5 tbsp
Potatolarge, peeled and diced1 large
Curry paste1 tbsp
Onionlarge, chopped⅓ large
Sea salt1.5 tsp
Tofu14 oz
Vegetable stock948ml948 ml
Squashmedium1 medium
Zucchinimedium2 medium

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

1
Make vegetable noodles with the carrots, yellow squash, and zucchini with a julienne pepper.
2
Place all the noodles into a medium-sized bowl, and mix them together. Set aside. Chop up the parts of the vegetable that were not cut by the julienne peeler. Save it for the stew.
3
Drain the water from the tofu package and rinse the tofu. Chop the tofu into smaller cubes, and set aside.

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