Coconut Noodle Soup with Turmeric Butter Beans and Tamarin Mushrooms
Ingredients
- 1/2 medium onion, chopped
- 1 tsp garam masala
- 100g noodles of choice
- 1/2 can canned tomatoes
- 1/2 can coconut milk
- 1/2 can veggie stock
- 1 tsp curry powder
- 2 tbsp tamari
- 150g mushrooms, chopped
- 2 cups kale
- 1/2 can butter beans, drained
- 1 tsp turmeric
- sweet corn to serve
Preparation
Add the onion and garam masala to a non-stick sauce pan
Cook for 2-3 mins until softened, then add the noodles, canned tomatoes, coconut milk, veggie stock, curry powder, and 1 tbsp tamari
Cook for 5-10 mins, stirring frequently, until the noodles soften
Meanwhile, add the mushrooms to a non-stick saucepan and cook for around 5 mins, until they soften
Remove and set aside, then add the kale and stir until it wilts, then set aside
Finally, add the butter beans and the turmeric and stir to coat
Serve everything with fresh sweet corn
