Prep time: 5 min
Cooking time: 10 min
Calories per portion: 495
200g cauliflower in pieces
300g egg noodles
1 medium sized onion
15g ginger, 3 garlic cloves
1/2 tsp turmeric & coriander
1 spoon tomato paste
250g coconut milk
1 spoon vegetable oil
Boil the Noodles and Cauliflower for 6-8 minutes in salty water.
In the meantime, start preparing the curry sauce by heating the oil for a minute then adding the finally chopped onion, ginger and garlic. Stir until golden. Then add turmeric, coriander, tomato paste and a tiny little bit of water (70ml or so) Stir from time to time and cook for 3-4 minutes.
The paste will start to thicken, you’ll know it’s time to add the coconut milk. Cook for another 5-6 minutes and stir occasionally. Drain the noodles and cauliflower, add them to the mix and stir gently.
Your awesome (no) Curry Cauliflower Noodles are ready to serve, Bon appetit!
You can add more turmeric and tomato paste to have a stronger flavor, and garnish with anything green you have (I used spring onion)
You can also substitute noodles with plain cooked or steamed rice.
Tip: If you like it a bit more saucy, just add 2 tablespoons of water.