Vegetable Curry Noodles

Ingredients

• 1/4 cup Roasted Peanuts
• 8-10 Garlic Cloves
• 3 Dried Red Chillies
• 1 cup Mixed Vegetabled Chopped (Carrots, French Beans, Cauliflower/Cabbage/Broccoli)
• 1 cup Bok Choy (Cleaned & Chopped)
• 1/2 cup Boiled Chickpeas
• 1/2 cup Thick Coconut Milk
• 3-4 Garlic Cloves Finely Chopped
• 2 tsp Oil
• 1 Large Onion Finely Chopped
• 1/2 tsp Curry Powder
• 1 tsp Brown Sugar
• Salt as needed
• Water as needed
• 200 grams Noodles
• Fresh Coriander Leaves/Spring Onions
• Roasted Crushed Peanuts
• Roasted Sesame Seeds
• Golden Roasted Garlic

Instructions

1. 1

   Blend all the ingredients under “curry paste” smooth by adding little water.

2. 2

   In a wok heat oil. Add finely chopped garlic.

3. 3

   As they turn golden, add finely chopped onions and mixed vegetables.

4. 4

   Cook on medium heat until the onions are soft and the carrots & French beans are half cooked.

5. 5

   Now add the prepared curry paste. Wash the blender and add the water into the wok.

6. 6

   Next add boiled chickpeas (you can also add the water used to cook the chickpeas, it adds a thickness to the curry)

7. 7

   After 3-4 mins, add chopped bok choy. Cook for 3-4 mins.

8. 8

   Add salt as needed for the curry and 1 tsp of brown sugar.

9. 9

   As most of the vegetables are cooked (but are still a bit crunchy), add curry powder. You can also add garam masala powder instead of curry powder.

10. 10

    After a minute, add coconut milk.

11. 11

    As it comes to a single boil, remove from heat and add chopped coriander leaves.

12. 12

    Meanwhile cook the noodles with enough water and salt, in a few drops of oil until al dente.

13. 13

    Drain off the noodles and place them in serving bowls.

14. 14

    Scoop curry sauce all over the noodles and top off with roasted & crushed peanuts, roasted sesame seeds and golden roasted garlic. Serve hot!