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Red Curry Stew & Vegetable Noodles

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $2.25

$2.25 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian side dish,antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Indian,Asian
spoonacular Score:70%

Spoonacular Score: 70%

 

Red Curry Stew & Vegetable Noodles is a hor d'oeuvre that serves 6. One portion of this dish contains around 10g of protein, 11g of fat, and a total of 254 calories. For $2.25 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Autumn. This recipe is typical of Indian cuisine. It is brought to you by Foodista. 1 person found this recipe to be yummy and satisfying. If you have zucchini, vegetable stock, tofu, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is solid. Vegetable and Tofu Coconut Red Curry Daikon Noodles, Red Coconut Curry Noodles, and Vegetarian Red Curry Noodles are very similar to this recipe.

Riesling, Gewurztraminer, and Chenin Blanc are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is S.A. Prum Wehlener Sonnenuhr Kabinett Riesling. It has 4.4 out of 5 stars and a bottle costs about 32 dollars.

S.A. Prum Wehlener Sonnenuhr Kabinett Riesling

This Riesling is a bright gold color. On the nose it is fresh and pleasantly fruity. In the mouth there are flavors of lemon and peach against a mineral backdrop. Well-matched with salads, seafood and light veal dishes.

» Get this wine on Wine.com

Ingredients

Servings:
8 large
8 large basil leaves
basil leaves
8 large
8 large basil leaves
basil leaves
0.5 head
0.5 head cabbage
cabbage
2 large
2 large carrots
carrots
2 Tbsps
2 Tbsps fish sauce
fish sauce
3 cloves
3 cloves garlic
garlic
1 inch
1 inch ginger
ginger
14 ounces
14 ounces canned light coconut milk
canned light coconut milk
2 Tbsps
2 Tbsps lime juice
lime juice
1.5 Tbs
1.5 Tbs olive oil
olive oil
1 large
1 large diced potato
diced potato
1 Tbsp
1 Tbsp red curry paste
red curry paste
0.33 large
0.33 large red onion
red onion
1.5 tsps
1.5 tsps sea salt
sea salt
14 ounce
14 ounce tofu
tofu
0.99 qt
0.99 qt vegetable stock
vegetable stock
1 medium
1 medium yellow squash
yellow squash
2 medium
2 medium zucchini
zucchini
8 large basil leaves
8 large
basil leaves
8 large basil leaves
8 large
basil leaves
0.5 head cabbage
0.5 head
cabbage
2 large carrots
2 large
carrots
2 Tbsps fish sauce
2 Tbsps
fish sauce
3 cloves garlic
3 cloves
garlic
1 inch ginger
1 inch
ginger
14 ounces canned light coconut milk
14 ounces
canned light coconut milk
2 Tbsps lime juice
2 Tbsps
lime juice
1.5 Tbs olive oil
1.5 Tbs
olive oil
1 large diced potato
1 large
diced potato
1 Tbsp red curry paste
1 Tbsp
red curry paste
0.33 large red onion
0.33 large
red onion
1.5 tsps sea salt
1.5 tsps
sea salt
14 ounce tofu
14 ounce
tofu
0.99 qt vegetable stock
0.99 qt
vegetable stock
1 medium yellow squash
1 medium
yellow squash
2 medium zucchini
2 medium
zucchini

Equipment

peeler
peeler
bowl
bowl
pot
pot
peeler
peeler
bowl
bowl
pot
pot


Instructions

  1. Make vegetable noodles with the carrots, yellow squash, and zucchini with a julienne pepper. Place all the noodles into a medium-sized bowl, and mix them together. Set aside. Chop up the parts of the vegetable that were not cut by the julienne peeler. Save it for the stew.
  2. Drain the water from the tofu package and rinse the tofu. Chop the tofu into smaller cubes, and set aside.
  3. Heat the olive oil in a medium-sized pot over medium-high heat. Once the pot is heated, pour in the diced onions and ginger. Saut them for about 2 minutes, or until the onions turn translucent. Next, add the minced garlic, curry paste, diced potatoes, chopped carrots, and stir everything together.
  4. Add the vegetable stock and cover the pot with a lid. Once the stock starts boiling, add the coconut milk, cabbage, and chopped summer squash, stir, and wait for the water to start boiling again. Once the stew boils, season with fish sauce, lime juice, and sea salt. Check to see if the potatoes are fully cooked by piercing a fork into a piece of potato. If the fork can go through it easily, they're ready.
  5. Turn off the heat, and add the chopped basil. You can also save some for garnish.
  6. In a bowl, put about 1 to 1-1/2 cups of the vegetable noodles on the bottom, and pour the stew on top. Sprinkle black sesame seeds for garnish.
  7. Refrigerate leftover noodles in a separate container from the stew.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.27
Ingredient
8 larges basil leaves
8 larges basil leaves
½ heads cabbage
2 larges carrots
2 tablespoons fish sauce
3 cloves garlic
1 inch ginger
14 ounces canned light coconut milk
2 tablespoons lime juice
1.5 Tbs olive oil
1 large diced potato
1 tablespoon red curry paste
⅓ larges red onion
1.5 teaspoons sea salt
14 ounces tofu
948 milliliters vegetable stock
1 medium yellow squash
2 mediums zucchini
Price
$0.13
$0.13
$0.70
$0.25
$0.70
$0.20
$0.04
$2.42
$0.25
$0.25
$0.49
$0.19
$0.12
$0.04
$2.69
$3.03
$0.87
$1.12
$13.62

Nutritional Information

Quickview
254 Calories
10g Protein
11g Total Fat
28g Carbs
23% Health Score
Limit These
Calories
254k
13%

Fat
11g
18%

  Saturated Fat
5g
34%

Carbohydrates
28g
9%

  Sugar
8g
10%

Cholesterol
0.0mg
0%

Sodium
1778mg
77%

Get Enough Of These
Protein
10g
20%

Vitamin A
5068IU
101%

Vitamin C
61mg
74%

Vitamin K
72µg
69%

Vitamin B6
0.54mg
27%

Manganese
0.49mg
24%

Fiber
5g
23%

Potassium
766mg
22%

Folate
77µg
19%

Calcium
156mg
16%

Magnesium
56mg
14%

Iron
2mg
13%

Vitamin B1
0.16mg
11%

Phosphorus
106mg
11%

Vitamin B2
0.18mg
11%

Vitamin B3
1mg
8%

Copper
0.16mg
8%

Vitamin B5
0.63mg
6%

Vitamin E
0.92mg
6%

Zinc
0.73mg
5%

Selenium
1µg
2%

covered percent of daily need

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