Prep time - 10 minutes

Cook time - 30 minutes

Difficulty - Easy

Serves / makes - 2 large portions

Ingredients 

15g root ginger, roughly chopped

150g onion, roughly chopped

2T water

1T toasted sesame oil

2 fresh kaffir lime leaves, finely chopped (optional)

10 fresh curry leaves (optional)

1t ground cumin

1/2t ground turmeric

1/2-1 fresh chilli, finely sliced

1T tamari

1 can (400ml) coconut milk

800ml water

1t salt

1/2 a block (100g) of tempeh or firm tofu, finely chopped (optional)

3 handfuls sugar snap peas

150g frozen peas

130g fine rice noodles 

Equipment 

Food processor or chopper attachment of hand blender 

Wide frying pan or large saucepan with lid 

Method

1. Put the ginger, onion and water in a food processor or the chopper attachment of a hand blender. Blend until the vegetables are pureed and have become a paste. 

2. Heat the oil in a wide frying pan or saucepan on a medium heat. Once the oil is hot add the ginger and onion purée. 

3. Fry the purée for around 10 minutes until it has fully browned. You may need to add small splashes of water if the oil dries out to stop the purée from burning. 

4. Add the lime and curry leaves, spices, chilli, tamari, coconut milk, water, salt, tempeh, sugar snap peas and frozen peas. Allow the curry to cook for 10-15 minutes to let the flavours develop. 

5. Add the noodles, pushing them below the surface of the sauce. Put the lid on the pan and cook for around 5 minutes until the noodles are cooked and soft. 

6. Serve immediately. 

Tips

If you do not have a food processor or the chopper attachment of a hand blender you can still make this recipe. Simply grate the onion and ginger very finely instead of blending.