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Coconut Curry Noodle Bowl

Maria Koutsogiannis
  • 45 minutes
  • Serves 4

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