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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Recipes

ONE POT VEGGIE NOODLE POT

ONE POT VEGGIE NOODLE POT
ONE POT VEGGIE NOODLE POT

Is there anything better than cooking a big one pot wonder that lasts you days? Plus it tastes better day after day. I love this dish and I want you guys to take it and make your own version! I have added tofu here but if your prefer beans, tempeh, fish or beef go for it- (just a note that the cooking time may need longer below if you’re using meat or fish)Likewise with the veg you can sub the sweet potato or courgette for squash, carrots etc. Hope you love this recipe as part of KBC wellgood, and if you haven’t already joined our 21 day programme make sure you get on it and I’ll see you at this year’s festival.

 

ONE POT VEGGIE NOODLE POT

Ingredients
  • 1 tbsp. oil
  • 2 “ ginger grated peeled and grated
  • 1 tin coconut milk
  • juice of 1 lime
  • 1  Sweet potato( 250g ) peeled and spiralized
  • 2 servings noodles( I used black rice noodles)
  • 1 large Courgette washed and spiralized
  • 250g organic tofu diced into cubes
  • 3 tbsp. curry paste (red)
  • 1 ltr of vegetable stock
  • 200g broccoli stems
  • 1 ½ tbsp. tamari or soya

Garnish

spring onion

coriander leaves

Diced red chilli

Method
  1. In a large saucepan over high heat add the oil and ginger and cook for 40 seconds until lightly coloured, toss in the tofu cubes stir and cook for a minute.
  2. Add the curry paste and 100ml of the stock and cook for a MINUTE.
  3. Add the noodles, sweet potato, courgette, broccoli and the rest of the stock, bring to boil, place the lid on and let simmer on a high temperature for 5 minutes, until the broccoli and noodles are tender.
  4. Remove from the heat and stir in coconut milk, lime juice and tamari/soya.

Garnish and serve.

Lasts 3 days refrigerated.

 

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