Coconut Noodle Soup with Turmeric Butter Beans
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 saucepan and cook for 2-3 minutes until softened.
Add the noodles, canned tomatoes, coconut milk, veggie stock, curry powder, and 1 tablespoon tamari. Cook for 5-10 minutes, stirring frequently, until the noodles soften.
Meanwhile, add the mushrooms to a non-stick saucepan and cook for about 5 minutes until they soften. Remove and set aside.
Add the kale to the same saucepan and stir until it wilts, then set aside.
Add the butter beans and turmeric and stir to coat.
Serve everything with fresh sweet corn.
