Name: Tofu and vegetable curry with noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 2 large brown onions, sliced; 1/4 cup (40 grams) curry powder; 1 1/2 cup (200 grams) coconut milk powder; 3 cup (750 millilitres) warm water; 1 cinnamon stick; 600 gram butternut pumpkin, peeled, cut into 2.5cm pieces; 100 gram green beans, halved; 1 medium red capsicum, chopped; 200 gram firm fresh tofu, drained, chopped; 200 gram fresh egg noodles

Tofu and vegetable curry with noodles

This is the perfect meal if you're after something vegetarian, healthy and filling. The noodles and tofu provide bulk and protein, and the vegetables provide plenty of vitamins and fibre.

Ingredients

2 tablespoon peanut oil

2 large brown onions, sliced

1/4 cup (40 grams) curry powder

1 1/2 cup (200 grams) coconut milk powder

3 cup (750 millilitres) warm water

1 cinnamon stick

600 gram butternut pumpkin, peeled, cut into 2.5cm pieces

100 gram green beans, halved

1 medium red capsicum, chopped

200 gram firm fresh tofu, drained, chopped

200 gram fresh egg noodles

Method

1.In a large saucepan, heat oil; cook onion, stirring, until soft. Add curry powder; cook, stirring, until fragrant. Add blended milk powder and water, cinnamon stick and pumpkin. Bring to a boil; simmer, covered, until pumpkin is almost tender. Add beans and capsicum; simmer, uncovered, until beans are just tender. Add tofu; stir until just heated through.

2.Meanwhile, in large saucepan of boiling water, cook noodles, uncovered, until just tender; drain. Divide noodles among serving bowls; top with vegetable curry.

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