The swift veggie satisfaction you’ve been craving! Indulge in glassy noodles submerged in creamy, korma-curried broccoli, green pepper, baby tomatoes, and mushrooms. With chilli flakes, peanuts, and lime providing added flavour flair.
Speedy Korma Noodles
Speedy Korma Noodles
with charred green pepper, caramelised mushrooms & peanuts
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Baby Tomatoes
- Button Mushrooms
- Chilli Flakes
- Coconut Cream
- Flat Rice Noodles
- Fresh Coriander
- Green Pepper
- Lime
- Peanuts
- Spice and All Things Nice Korma Curry Paste
- Spring Onion
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
TOAST THE PEANUTS & PREP THE SHROOMS
Place a pan or wok (that has a lid) over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Gently wipe the mushrooms clean with damp cloth or paper towel and cut into quarters.
VEGGIE FRY-UP
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the sliced green pepper for 2-3 minutes until lightly charred. Add three-quarters of the sliced spring onion and sauté for 1-2 minutes until browned. Add the quartered mushrooms and fry for 3-4 minutes until caramelised, shifting occasionally. On completion, transfer to a bowl and set aside. Keeping the pan or wok over the heat, add another drizzle of oil if necessary. When hot, fry the halved baby tomatoes for 3-4 minutes until soft, shifting occasionally. On completion, place in the bowl of mushrooms and peppers.
CREAMY KORMA SAUCE
Return the pan or wok to a low heat with another drizzle of oil. When hot, fry the curry paste for 2-3 minutes until fragrant, shifting constantly. Add a small splash of water and stir it into the paste to deglaze. Increase the heat to medium and stir in the coconut cream, the stock, and 65ml of water. Stir or whisk until the curry paste combines with the liquid. Allow to simmer for 6-8 minutes until thickened, stirring occasionally.
WHILE THE CURRY IS SIMMERING…
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion, toss through some oil to prevent sticking, and set aside for serving.
ADD SOME FINAL TOUCHES
When the sauce has finished simmering, add in the cooked veggies and toss to coat. Stir through the juice of 1 lime wedge, some lime zest, and the chilli flakes to taste. Remove from the heat on completion.
GRAB A BOWL, CHEF!
Dish up some rice noodles and spoon over the vegetable korma curry. Sprinkle over the chopped, toasted peanuts, the remaining spring onion, and the chopped coriander. Garnish with any remaining chilli flakes and lime zest to taste. Serve with a lime wedge on the side and enjoy!
Peanuts - 15g
Button Mushrooms - 65g
Green Pepper - 1
Spring Onion - 1
Baby Tomatoes - 100g
Spice And All Things Nice Korma Curry Paste - 20ml
Coconut Cream - 100ml
Vegetable Stock - 5ml
Flat Rice Noodles - 50g
Lime - 1
Chilli Flakes - 2.5ml
Fresh Coriander - 3g
TOAST THE PEANUTS & PREP THE SHROOMS
Place a pan or wok (that has a lid) over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Gently wipe the mushrooms clean with damp cloth or paper towel and cut into quarters.
VEGGIE FRY-UP
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the sliced green pepper for 3-4 minutes until lightly charred. Add three-quarters of the sliced spring onion and sauté for 1-2 minutes until browned. Add the quartered mushrooms and fry for 4-5 minutes until caramelised, shifting occasionally. On completion, transfer to a bowl and set aside. Keeping the pan or wok over the heat, add another drizzle of oil if necessary. When hot, fry the halved baby tomatoes for 3-4 minutes until soft, shifting occasionally. On completion, place in the bowl of mushrooms and peppers.
CREAMY KORMA SAUCE
Return the pan or wok to a low heat with another drizzle of oil. When hot, fry the curry paste for 2-3 minutes until fragrant, shifting constantly. Add a small splash of water and stir it into the paste to deglaze. Increase the heat to medium and stir in the coconut cream, the stock, and 125ml of water. Stir or whisk until the curry paste combines with the liquid. Allow to simmer for 8-10 minutes until thickened, stirring occasionally.
WHILE THE CURRY IS SIMMERING…
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion, toss through some oil to prevent sticking, and set aside for serving.
ADD SOME FINAL TOUCHES
When the sauce has finished simmering, add in the cooked veggies and toss to coat. Stir through the juice of 2 lime wedges, some lime zest, and the chilli flakes to taste. Remove from the heat on completion.
GRAB A BOWL, CHEF!
Dish up some rice noodles and spoon over the vegetable korma curry. Sprinkle over the chopped, toasted peanuts, the remaining spring onion, and the chopped coriander. Garnish with any remaining chilli flakes and lime zest to taste. Serve with a lime wedge on the side and enjoy!
Peanuts - 30g
Button Mushrooms - 125g
Green Pepper - 2
Spring Onion - 2
Baby Tomatoes - 200g
Spice And All Things Nice Korma Curry Paste - 40ml
Coconut Cream - 200ml
Vegetable Stock - 10ml
Flat Rice Noodles - 100g
Lime - 1
Chilli Flakes - 5ml
Fresh Coriander - 5g
TOAST THE PEANUTS & PREP THE SHROOMS
Place a pan or wok (that has a lid) over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Gently wipe the mushrooms clean with damp cloth or paper towel and cut into quarters.
VEGGIE FRY-UP
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the sliced green pepper for 3-4 minutes until lightly charred. Add three-quarters of the sliced spring onion and sauté for 1-2 minutes until browned. Add the quartered mushrooms and fry for 4-5 minutes until caramelised, shifting occasionally. On completion, transfer to a bowl and set aside. Keeping the pan or wok over the heat, add another drizzle of oil if necessary. When hot, fry the halved baby tomatoes for 3-4 minutes until soft, shifting occasionally. On completion, place in the bowl of mushrooms and peppers.
CREAMY KORMA SAUCE
Return the pan or wok to a low heat with another drizzle of oil. When hot, fry the curry paste for 2-3 minutes until fragrant, shifting constantly. Add a small splash of water and stir it into the paste to deglaze. Increase the heat to medium and stir in the coconut cream, the stock, and 125ml of water. Stir or whisk until the curry paste combines with the liquid. Allow to simmer for 8-10 minutes until thickened, stirring occasionally.
WHILE THE CURRY IS SIMMERING…
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion, toss through some oil to prevent sticking, and set aside for serving.
ADD SOME FINAL TOUCHES
When the sauce has finished simmering, add in the cooked veggies and toss to coat. Stir through the juice of 2 lime wedges, some lime zest, and the chilli flakes to taste. Remove from the heat on completion.
GRAB A BOWL, CHEF!
Dish up some rice noodles and spoon over the vegetable korma curry. Sprinkle over the chopped, toasted peanuts, the remaining spring onion, and the chopped coriander. Garnish with any remaining chilli flakes and lime zest to taste. Serve with a lime wedge on the side and enjoy!
Peanuts - 30g
Button Mushrooms - 125g
Green Pepper - 2
Spring Onion - 2
Baby Tomatoes - 200g
Spice And All Things Nice Korma Curry Paste - 40ml
Coconut Cream - 200ml
Vegetable Stock - 10ml
Flat Rice Noodles - 100g
Lime - 1
Chilli Flakes - 5ml
Fresh Coriander - 5g
TOAST THE PEANUTS & PREP THE SHROOMS
Place a large pan or wok (that has a lid) over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Gently wipe the mushrooms clean with damp cloth or paper towel and cut into quarters.
VEGGIE FRY-UP
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the sliced green pepper for 4-5 minutes until lightly charred. Add three-quarters of the sliced spring onion and sauté for 1-2 minutes until browned. Add the quartered mushrooms and fry for 5-6 minutes until caramelised, shifting occasionally. On completion, transfer to a bowl and set aside. Keeping the pan or wok over the heat, add another drizzle of oil if necessary. When hot, fry the halved baby tomatoes for 3-4 minutes until soft, shifting occasionally. On completion, place in the bowl of mushrooms and peppers.
CREAMY KORMA SAUCE
Return the pan or wok to a low heat with another drizzle of oil. When hot, fry the curry paste for 2-3 minutes until fragrant, shifting constantly. Add a small splash of water and stir it into the paste to deglaze. Increase the heat to medium and stir in the coconut cream, the stock, and 250ml of water. Stir or whisk until the curry paste combines with the liquid. Allow to simmer for 10-12 minutes until thickened, stirring occasionally.
WHILE THE CURRY IS SIMMERING…
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion, toss through some oil to prevent sticking, and set aside for serving.
ADD SOME FINAL TOUCHES
When the sauce has finished simmering, add in the cooked veggies and toss to coat. Stir through the juice of 4 lime wedges, some lime zest, and the chilli flakes to taste. Remove from the heat on completion.
GRAB A BOWL, CHEF!
Dish up some rice noodles and spoon over the vegetable korma curry. Sprinkle over the chopped, toasted peanuts, the remaining spring onion, and the chopped coriander. Garnish with any remaining chilli flakes and lime zest to taste. Serve with a lime wedge on the side and enjoy!
Peanuts - 60g
Button Mushrooms - 250g
Green Pepper - 3
Spring Onion - 4
Baby Tomatoes - 400g
Spice And All Things Nice Korma Curry Paste - 80ml
Coconut Cream - 400ml
Vegetable Stock - 20ml
Flat Rice Noodles - 200g
Lime - 2
Chilli Flakes - 10ml
Fresh Coriander - 10g
Woolies Products in this dish
