I try my very best to offer my family a healthy and varied diet. Plenty of vegetables, thanks to the allotment, and plenty of new and interesting flavours. I pride myself on the fact that the toddler loves vegetables, but does not like pizza or fish fingers. It’s been tough making most of her meals from scratch, but it has been rewarding.
Now, this doesn’t mean that we haven’t been over indulging over the festive season. Far from it, we’ve been stuffing our faces. We are all starting to feel slightly hungover from all the treats, and I’m back to planning healthy, nutritious meals. One that I keep comin back to is a Chinese style vegetable curry served with noodles. Amelia loves the vegetables and noodles, and it’s so full of flavour that the whole family can enjoy it!
Chinese Vegetable Curry
You will need
- Vegetables (carrots, cabbage, French beans, anything you have!) 400-500g chopped finely or shredded
- 1tbs of vegetable oil
- 3 spring onions
- 1 garlic clove
- 1 tbs of korma paste (or more if required)
- 150ml of chicken stock
- 150ml of coconut milk
- 1 tbs of soy sauce (or more)
- 1/2 tsp of sugar
- 100g of bean sprouts
- noodles of your choice
Cook noodles according to packet instructions, rinse with cold water and put aside
Heat vegetable oil in a wok and cook the spring onions and garlic for a couple of minutes. Add the chopped vegetables, and stir fry until tender. Add the korma paste, soy sauce and sugar and cook for another couple of minutes. Add the coconut milk and chicken stock and cook over a low heat for 5 minutes. Add the beansprouts and peas if you are using them, and cook for a few minutes more. Make sure everything is cooked through and then toss with the noodles or serve on the side. Serve and enjoy!
Quick, simple and very delicious. Much cheaper than a take away, and much healthier too!