Coconut Cauliflower Noodle Curry

Ingredients

• 1 tablespoon olive oil
• 2 fresh red chillies, seeds removed and chopped
• 1 garlic clove, minced
• 1 teaspoon fennel seeds
• 1 handful of curry leaves
• 1 red pepper, chopped
• 2 cups cauliflower florets
• 2 cups coconut milk
• small bunch fresh coriander, chopped
• 1 teaspoon turmeric
• 1 cup sliced cherry tomatoes
• 200 g dried noodles of your choice, I used egg noodles
• more fresh coriander, for serving

Method

1. Heat olive oil in a large pan or use a wok. Add chilies, garlic spices and curry leaves, cook for 30 seconds. Add in red peppers and cauliflower. Cook for 5 minutes. Pour in coconut milk, add coriander and turmeric. Bring to a boil and simmer for 10 minutes or until the cauliflower starts to soften.
2. Add in cherry tomatoes and noodles. Stir to combine and cook for another 3-5 minutes or until the noodles are ready. Serve warm, garnished with fresh coriander and enjoy right away!

Nutrition Facts