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Black sesame and coconut curry bowl

Name: Vegetarian curry recipe
Yield: 4
Ingredients: ¼ cup (60ml) coconut oil; ½ red onion, finely chopped; 2 cloves garlic, finely chopped; 2.5cm piece fresh ginger, finely chopped; ½ large red capsicum, cored and diced; 150g mushrooms, peeled and quartered; 2 tsp curry powder; ¼ tsp chilli powder (optional); 400ml can coconut milk; 120ml vegetable stock (or water); 300g sweet potato, peeled, diced into 1cm cubes; 2 x 400g packets konjac or vermicelli rice noodles; 1 cup coriander leaves; 2 spring onions, trimmed and sliced on the diagonal; ½ tsp black (or white) sesame seeds

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https://healthimprovements.info/recipes/vegetarian-curry-recipe/f5dcwkoz — Black sesame and coconut curry bowl

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“By themselves, konjac noodles have very little taste, so pan-frying them in the curry sauce allows them to absorb the gently spiced flavours of this simple vegan dish. If you eat seafood, top each portion with four cooked prawns.“- DK Australia. This is an edited extract from Modern Australian Flexitarian (published by DK Australia, an imprint of Penguin Random house,$39.99).

¼ cup (60ml) coconut oil
½ red onion, finely chopped
2 cloves garlic, finely chopped
2.5cm piece fresh ginger, finely chopped
½ large red capsicum, cored and diced
150g mushrooms, peeled and quartered
2 tsp curry powder
¼ tsp chilli powder (optional)
400ml can coconut milk
120ml vegetable stock (or water)
300g sweet potato, peeled, diced into 1cm cubes
2 x 400g packets konjac or vermicelli rice noodles
1 cup coriander leaves
2 spring onions, trimmed and sliced on the diagonal
½ tsp black (or white) sesame seeds

Method

1.

In a heavy-based saucepan, melt 2 tbs coconut oil over medium heat. Add onion and cook for 2-3 minutes until softened but not browned. Add garlic and ginger and cook for 1 minute more. Add red capsicum and mushroom and cook for 2-3 minutes until starting to deepen in colour. Add remaining coconut oil along with curry powder and chilli powder (if using), and stir well. Reduce heat to low and cook for 1 minute until the spices release fragrance.
2.

Add coconut milk, stock (or water) and sweet potato and bring to the boil. Reduce to a simmer and cook, uncovered, for 10-12 minutes until sweet potato is tender.
3.

Meanwhile, bring a saucepan of water to the boil. Transfer the noodles to a colander, and rinse thoroughly under cold running water for at least 30 seconds to rinse off the packaging liquid. Add noodles to the pan of boiling water and cook for 2 minutes. Drain well and set aside to cool completely
4.

Heat a large non-stick frying pan over high heat. Once cool, dry-fry the noodles for 2 minutes, stirring constantly. Add most of the sauce and cook for another 2 minutes until the sauce is mostly absorbed.
5.

Divide the noodles among bowls and top with curried vegetables and remaining sauce. Garnish with equal amounts of the coriander, spring onion and sesame seeds, and serve immediately.