Potato Curry Noodles

SERVES 2PREP COOK

sweet potato

vegetable oil

1

potato, cubed

  1. In a pan over medium high heat, sauté potato in vegetable oil until lightly browned.

curry

vegetable oil

3large

shallots, cubed

5cloves

garlic, minced

2tablespoons

curry powder

1tablespoon

sambal

1.5cups

coconut cream

1

canned chickpeas, drained

2cups

vegetable stock

1cup

mung bean sprouts

  1. In a pot over medium-high heat, warm vegetable oil to cook shallots until lightly browned. Add garlic to cook until fragrant (2m).

  2. Mix curry powder with some water to make a thick paste. Add to the pot to cook with sambal until red and bubbly with oil. Add more oil if needed. Stir often.

  3. Add 1 tablespoon of coconut cream at a time to incorporate with the curry paste. It should be red and bubbly before you add another tablespoon. Repeat process until you've used up all 1.5 cups.

  4. Add to cook sweet potatoes and canned chickpeas for 2m. Add vegetable stock to bring to a boil, covered. Then, turn down heat to simmer until done.

  5. Add to cook mung bean sprouts covered for 2m. Season to taste.

2servings

rice noodles

1

lime, halved

½cup

cilantro, finely chopped

  1. In a pot with boiling water, cook rice noodles until al dente. Drain.

  2. Add to cook curry to until done.

  3. Prepare two bowls. In each, add a serving of noodles and some curry. Garnish with cilantro. Serve with a lime squeeze.