Turmeric mushroom curry with soba noodles

Vegan Asian cuisine lunch
Total: 40 min. | Active: 40 min.
vegan, lactose-free

This turmeric mushroom curry with soba noodles makes for a warming, healthy meal. Packed with healthy ingredients, this curry is a wonderful blend of comforting flavours and is very quick to make. The invigorating turmeric and the savoury mushrooms complement the soba noodles perfectly, making a delicious dish that still tastes great (if not even better) a couple of days later. If you're looking for a quick dinner fix or want to prepare a tasty lunch for tomorrow, this recipe is a sure bet.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 people

Curry paste
4  garlic cloves
5 cm ginger, peeled
1 bunch coriander, roughly chopped with the stems
1  red chilli
2 tsp ground coriander seeds
1  lime, grated zest and the juice
2 tbsp sunflower oil
Curry
1 tbsp sunflower oil
3  onions, finely chopped
2 tsp turmeric
8 dl coconut milk
5 dl vegetable bouillon
500 g tofu, plain, cut into cubes
Mushrooms
1 tbsp peanut oil
500 g mixed mushrooms, cut into pieces
Noodles and kale
100 g washed, prepared kale
300 g dried soba noodles

How it's done

Curry paste

Transfer the garlic to a measuring cup along with all the other ingredients up to and including the oil, puree.

Curry

Heat the oil in a wide pan. Sauté the onions for approx. 2 mins. Add the curry paste and turmeric, cook for approx. 3 mins. Add the coconut milk, stock and tofu, bring to the boil. Reduce the heat, simmer for approx. 5 mins.

Mushrooms

Heat the oil in a wide frying pan. Stir fry the mushrooms for approx. 5 mins., add to the curry, bring to the boil.

Noodles and kale

Add the noodles to the curry, simmer for approx. 5 mins., stirring occasionally. Add the kale, continue to simmer for approx. 1 min., then serve.

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