Aubergine Red Thai Curry Noodle Bowls

Name: Aubergine Red Thai Curry Noodle Bowls
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: ▢ 1 aubergine; ▢ 1 tablespoon oil; ▢ 1 onion sliced; ▢ 2 cloves garlic minced; ▢ 2 tablespoon red Thai curry paste; ▢ 200 ml coconut milk ~ 3/4 cup; ▢ 200 g dried egg noodles ~7oz, or a vegan alternative; ▢ 200 g tenderstem broccoli ~2 cups; ▢ To garnish:; ▢ 4 tablespoon cashew nuts coarsely chopped; ▢ 1 mild red chilli thinly sliced; ▢ Fresh coriander cilantro, chopped; ▢ 1 lime cut into wedges

by Becca

2 people

20 min

It's another dinner bowl! I'm obsessed with these things. This time I went for a noodle bowl, with red Thai curry aubergine. And it was amazing.

The thing that takes this recipe over the edge, from 'mmm yummy Thai curry' to 'mmmm yummy yummy Thai curry noodle bowl' is: garnish. So much garnish! All sorts of delicious bits scattered over the top, which add heaps of extra flavour (as well as making your noodle bowls a bit more interesting, and oh-so pretty).

So, alongside my Thai curry aubergine and egg noodles, I went for:

- tenderstem broccoli

- toasted cashew nuts

- fresh coriander

- a wedge of lime for squeezing

- a few slices of red chilli (note: don't use a really hot chilli or you may regret it... what, speaking from experience, me?! Surely not. It definitely is pretty though...)

Aubergine Red Thai Curry Noodle Bowls

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Recipe details

Yield 2 people
Time spent: Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min

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Ingredients

▢ 1 aubergine
▢ 1 tablespoon oil
▢ 1 onion sliced
▢ 2 cloves garlic minced
▢ 2 tablespoon red Thai curry paste
▢ 200 ml coconut milk ~ 3/4 cup
▢ 200 g dried egg noodles ~7oz, or a vegan alternative
▢ 200 g tenderstem broccoli ~2 cups
▢ To garnish:
▢ 4 tablespoon cashew nuts coarsely chopped
▢ 1 mild red chilli thinly sliced
▢ Fresh coriander cilantro, chopped
▢ 1 lime cut into wedges

Instructions

Cut the aubergine into 1 inch chunks. Heat the oil in a frying pan or wok, and add the aubergine, onion and garlic. Cook over a medium-low heat for 5 minutes, until fairly soft.
Add the Thai curry paste, and mix well. Cook for a further couple of minutes, then add the coconut milk. Simmer gently for 5 minutes.
Meanwhile, cook the noodles in a pan of water, according to the instructions on the packet (probably around 5 minutes). Add the broccoli for the last few minutes of cooking, then drain.
Lightly toast the cashew nuts in a dry pan for a couple of minutes. Be careful because they burn quickly.
Serve the noodles topped with the broccoli, curried aubergine, toasted cashews, sliced chilli, chopped coriander, and a squeeze of lime.

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Aubergine Red Thai Curry Noodle Bowls

Aubergine Red Thai Curry Noodle Bowls

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Aubergine Red Thai Curry Noodle Bowls

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