INGREDIENTS
1 cup
Butternut squash
3 cloves
Garlic
1
2 inch cube Ginger
1
White onion, medium sized
1 cup
Tofu
1 can
Coconut milk
3 tbsp
Red curry paste
2 tsp
Veggie stock paste
45 g
Vermicelli rice noodles
2 tbsp
Bob's red mill nutritional yeast - i used
1 tbsp
Curry powder
1
Red pepper
1 tbsp
Coconut oil
1 tbsp
Coconut aminos
1 tsp
Cumin
4 cups
Water
1/2 tsp
Chilli flakes - add as little or as much as you'd like
season