Category, , DifficultyIntermediate

Here’s a delicious recipe Dave used to make when we opened the cafe over a decade. He used to use whatever veg he had close by and it was always a winner with our customers.

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
 200 g wholewheat noodles
 2 tbsp Oil
 4 scallions
 1 red chilli
 1 thumb sized piece of ginger
 3 cloves of garlic
 1 red pepper
 1 head of broccoli
 1 large handfuls of mushrooms
 1 x 400ml tin coconut milk
 150 ml boiling water
 3 tbsp almond butter
 2 tbsp curry powder
 2 tbsp tamari
 1 tbsp maple syrup
 1 lime
 1 Generous handful of spinach
 1 small handful of coriander
 Chilli flakes and flaked almonds to serve

Instructions
1

Cook your noodle as per instructions on packet

2

Add the oil to the pan on a high heat

3

Once heated, add your chopped ginger, garlic, chilli and scallions. Reduce heat to medium and Cook for 2-3 minutes stirring occasionally

4

Chop your red pepper into strips, broccoli into florets and mushrooms into thin slices and add to pan. Cook for two minutes while the veg start to char

5

Pour in the coconut milk and mix it through

6

In a separate bowl, to make your sauce, mix together the boiling water, almond butter, curry powder, tamari, juice of half a lime and maple syrup. Mix with a fork to make sure the almond butter melt in

7

Add to pan and mix through, bring to a boil then simmer for 5 minutes

8

Add in the spinach and coriander. Once the spinach is wilted, take it off the heat and juice in the other half of lime

9

Serve with a sprinkling of chilli flakes, flaked almonds and the noodles!

Ingredients

Ingredients
 200 g wholewheat noodles
 2 tbsp Oil
 4 scallions
 1 red chilli
 1 thumb sized piece of ginger
 3 cloves of garlic
 1 red pepper
 1 head of broccoli
 1 large handfuls of mushrooms
 1 x 400ml tin coconut milk
 150 ml boiling water
 3 tbsp almond butter
 2 tbsp curry powder
 2 tbsp tamari
 1 tbsp maple syrup
 1 lime
 1 Generous handful of spinach
 1 small handful of coriander
 Chilli flakes and flaked almonds to serve

Directions

Instructions
1

Cook your noodle as per instructions on packet

2

Add the oil to the pan on a high heat

3

Once heated, add your chopped ginger, garlic, chilli and scallions. Reduce heat to medium and Cook for 2-3 minutes stirring occasionally

4

Chop your red pepper into strips, broccoli into florets and mushrooms into thin slices and add to pan. Cook for two minutes while the veg start to char

5

Pour in the coconut milk and mix it through

6

In a separate bowl, to make your sauce, mix together the boiling water, almond butter, curry powder, tamari, juice of half a lime and maple syrup. Mix with a fork to make sure the almond butter melt in

7

Add to pan and mix through, bring to a boil then simmer for 5 minutes

8

Add in the spinach and coriander. Once the spinach is wilted, take it off the heat and juice in the other half of lime

9

Serve with a sprinkling of chilli flakes, flaked almonds and the noodles!

Dave’s Jungle Curry

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