Rice Noodle Curry Soup with Chickpeas and Spinach
Ingredients
- 1-2 oyster mushrooms, sliced
- 1/2 can chickpeas
- 1/2 tsp turmeric
- Pinch of salt
- 100g rice noodles
- 1/2 medium onion, chopped
- 1 tbsp tomato paste
- 1/2 can coconut milk
- 1/4 cup water
- 1 tbsp tamari
- 2 tsp curry powder
- 1 tsp turmeric
- Large handful kale, de-stemmed and chopped
- Spring onion, to serve
- Sesame seeds, to serve
Preparation
Add the oyster mushrooms to a non-stick frying pan and cook for around 2-3 minutes on each side, until soft
Remove and set aside
Add the chickpeas to the same frying pan together with the turmeric and salt and stir for 2-3 minutes
Meanwhile, cook the noodles according to packaging instructions and add the onion and tomato paste to a saucepan and sauté for 2 minutes
Then, add the coconut milk, water, tamari, curry powder and turmeric
Simmer for around 5 minutes, stirring frequently, and at the last minute stir in the kale
Pour over the noodles and serve with the mushrooms, spring onion and sesame seeds
