Thai Curry Aubergine Noodle Bowls
Allergens: 🍞 Gluten 🥜 Nuts
(if you suffer from allergies, please double check all ingredients before eating)
Calories:
🖨 Recipe printed from www.easycheesyvegetarian.com
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Ingredients
- 1 aubergine
- 1 tbsp oil
- 1 onion sliced
- 2 cloves garlic minced
- 2 tbsp red Thai curry paste
- 200 ml coconut milk ~3/4 cup
- 200 g dried egg noodles ~7oz (or a vegan alternative)
- 200 g tenderstem broccoli ~2 cups
- To garnish:
- 4 tbsp cashew nuts coarsely chopped
- 1 mild red chilli thinly sliced
- Fresh coriander cilantro, chopped
- 1 lime cut into wedges
Instructions
- Cut the aubergine into 1 inch chunks. Heat the oil in a frying pan or wok, and add the aubergine, onion and garlic. Cook over a medium-low heat for 5 minutes, until fairly soft.
- Add the Thai curry paste, and mix well. Cook for a further couple of minutes, then add the coconut milk. Simmer gently for 5 minutes.
- Meanwhile, cook the noodles in a pan of water, according to the instructions on the packet (probably around 5 minutes). Add the broccoli for the last few minutes of cooking, then drain.
- Lightly toast the cashew nuts in a dry pan for a couple of minutes. Be careful because they burn quickly.
- Serve the noodles topped with the broccoli, curried aubergine, toasted cashews, sliced chilli, chopped coriander, and a squeeze of lime.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.