Coconut Curry Noodles with Chickpeas & Mangetout
with peanuts, bell pepper & chestnut mushrooms- Tarwe
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
Coconut milk adds a creamy and rich texture to curries with a little bit of natural sweetness. It balances spices, enhances flavours and gives the dish a smooth, luxurious consistency.
Ingredients
½ piece
Garlic
125 g
Chestnut mushrooms
50 g
Mangetout
½ sachet(s)
Yellow curry spices
¼ piece
Lime
75 milliliters
Coconut milk
100 g
Fresh udon noodles
(Contains: Tarwe)
5 g
Ginger paste
½ pack
Chickpeas
5 g
Unsalted peanuts
(Contains: Noten, Sesamzaad, May contain traces of allergens, Pinda's)
½ piece
Onion
½ piece
Bell Pepper
Not included in your delivery
50 milliliters
Low sodium vegetable stock
½ tablespoon
Sunflower oil
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock (see Tip).
- Roughly chop the bell pepper.
- Chop the onion and crush or mince the garlic.
- Drain and rinse the chickpeas.
Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.
- Slice the mushrooms and discard the tips of the mangetout.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the onion and garlic for 1 minute.
- Add the chickpeas, bell pepper, mushrooms and ginger paste and fry for 4 minutes.
- Add the mangetout and yellow curry spices and fry for 2 more minutes.
- Meanwhile, cut the lime into wedges.
- Stir in the coconut milk and the stock, then bring to a boil and cover with the lid. Allow to simmer gently for 4 minutes.
- Add the udon noodles and simmer for 2 - 3 more minutes, still covered.
- Serve the noodles on deep plates.
- Garnish with the peanuts and serve the lime wedges alongside.
