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Dave’s Jungle Curry

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

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.

The Happy Pear Dave's Jungle Curry

 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

Cook your noodle as per instructions on packet


Add the oil to the pan on a high heat


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


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


Pour in the coconut milk and mix it through


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


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


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


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