Vegan mince curry

Vegan mince curry

Total: 20 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / person: 446 kcal
, Fat: 13 g
, Carbohydrate: 60 g
, Protein: 20 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rice noodles

250 g rice noodles
water, boiling

Curry

oil, for frying
300 g vegan mince
3 tbsp red curry paste (e.g. Coop Naturaplan)
2 ½ dl coconut milk
2 dl water
½ tsp salt
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How it's done

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Rice noodles

Boil the rice noodles in water for approx. 8 mins. until al dente, drain.

Curry

Heat the oil in a non-stick frying pan. Stir fry the vegetarian mince for approx. 5 mins. Add the curry and sauté briefly. Pour in the coconut milk and water, season with salt, simmer for approx. 5 mins. Plate up the rice noodles and the curry.

Good to know
Tip: Add 100 g frozen leaf spinach, defrosted, drained to the rice noodles and sauce. Drizzle with lime juice before serving.

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