Vegetable Curry Noodles

A delicious Thai inspired dish that’s so quick and easy for a weeknight dinner.

Ingredients

• 1 can coconut milk

• 2-3 tbsp of red curry paste

• 2 cloves of garlic

• 1-2 cups of vegetables (zucchini, capsicum, onion),

• 100g of tofu (or substitute for tempeh, white fish, chicken, etc.)

• Serving of wheat noodles

• 1 tbsp of coconut oil

Instruction

1. In a heated pan, drizzle coconut oil and add in garlic and onion until aromatic

2. Add in red curry paste and cook for 2-3 minutes and then add in coconut milk

3. Simmer for 10 minutes then add in wheat noodles and protein of choice until both are cooked (5-8minutes)

4. Serve on a bowl and top with red onions, squeeze of citrus and/or herbs