Vermicelli curry with green cabbage & tofu

 
noodle curry with green cabbage and tofu

With subtle flavours from fresh seasonal vegetables and slight curry fragrance, this dish can be eaten for brunch, lunch or dinner. The ingredients are anti-inflammatory, helping reduce water-retention, regulate hormones, improve food allergies, migraine's and arthritis. 

INGREDIENTS

Serves 2 people
4 Large Green frizzy Cabbage leaves (or Curly Kale)
1 Large Leek
100g Plain Lacto-fermented Tofu
1/4 Pack or rice vermicelli
1/4 Cup measure of pumpkin seeds
2 tbsp Coconut Oil
1 1/2 tsp Curry Powder
1.2 tsp Turmeric Powder
1 tsp Freshly chopped root ginger
200ml Tin of creamed coconut milk
1/4 tsp salt
Ground black pepper to taste.
* All ingredients are organic

PREPARATION

Wash vegetables and the cut out the central stalk of the cabbage leaves. Chop leeks into 1/2 cm strips and cut the tofu into small cubes. 
Place vegetables, tofu, pumpkin seeds, spices and coconut oil in a frying pan and lightly fry to soften on a medium heat for 5 minutes. Then add the coconut milk and vermicelli.
Make sure the vermicelli is soften in the sauce and then place a lid on and cook for a further 5 - 7 minutes. 
Ready to serve.

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LUNCH & DINNERTamsin Chubbnatural ingredients, food medicine, anti-inflammatory diet, gluten-free, vermicelli rice noodles, coconut curry, tumeric