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Spicy Curried Beans & Vermicelli Noodle Bowl

  • Author: Maria Koutsogiannis
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 3
  • Category: Warming Anti-Inflammatory Dish
  • Cuisine: Vegan

Ingredients

  • Bean and Vermicelli pot:
  • 1 can unsweetened coconut milk
  • 1 cup vegetable stock
  • 1 bunch of vermicelli noodles
  • 1 can of Cannellini, strained and washed
  • 1 tsp soy sauce
  • 1 tsp Maggi sauce
  • 1 tbsp homemade hoisin (recipe from This Rawsome Vegan)
  • 1 tbsp hot sauce
  • 1 tsp cayenne
  • 1 tsp currie
  • 1 tsp smoked paprika
  • Vegetable Stir Fry:
  • 1 courgette, thinly sliced
  • 1 red pepper, seeds removed and sliced
  • 6 brussel sprouts, cut into quarters
  • 1 cup of thinly sliced red cabbage
  • 1 tbsp EVOO
  • salt and pepper to taste
  • 1 tsp ground fresh ginger
  • Garnish:
  • Cilantro
  • Sesame Seeds
  • Hot peppers
  • Broccoli Sprouts

Instructions

  1. First, organize your ingredients in two groups, the pot and the stir fry.
  2. Prep all your ingredients, and set the pot ingredients a side for a couple minutes.
  3. Into a medium sized sauce pan add all the pot ingredients.
  4. Boil for 5 minutes and then simmer on low heat for 10 minutes.
  5. Now while that is going grab all your stir fry ingredients.
  6. Add the EVOO to a preheated pan, and then add all your veg 30 seconds after.
  7. Cook vegetable on high for 3 ish minutes.
  8. You want to lower the heat when you see that the vegetables have taken on a lovely golden colour.
  9. Then cook on low heat for 10 minutes.
  10. Once both the dishes are cooked you can begin to plate your dish!
  11. I added some veg, and some of the bean mixture to a dish deep, and topped it with sesame seeds, pepper, and broccoli sprouts!