Recipe by Sarah’s Spoonful
|4||10 min||50 min||Easy|
Heat the olive oil to a medium heat in a large deep skillet or heavy base saucepan.
Add the onion, garlic and ginger and saute until soft and fragrant.
Add the cauliflower, broccoli, carrot, pumpkin and all the spices, including ginger and garlic. Stir to coat everything in the spice mix and saute for another 30 seconds.
Add the coconut milk and a cup of water and stir to combine.
Put the lid onto the pan and simmer for 30 minutes, until the vegetables are soft. Stirring occasionally.
After 30 minutes, remove the lid and add the tofu and snow peas. Stir and simmer uncovered for a further 15 minutes. Add a little more water if curry is to dry.
Prepare the Fantastic Fresh Hokkien Noodles according to pack instructions.
Divide the noodles between the bowls and top with curry.
Sprinkle with sesame seeds, coconut shreds, fresh coriander and serve.