Name: Thai Mushroom & Tofu Curry
Total time: 40 min
Yield: 4
Ingredients: 100g | 3.5 oz rice noodles; 400ml | 13.5 fl oz tin reduced-fat coconut milk; 3tbsp gluten-free Thai red curry paste; 150ml | 5.1 fl oz vegan vegetable stock; 1tbsp soy or tamari sauce (use tamari if gluten free); Finely grated zest and juice of 1 lime; 250g | 8.8 oz chestnut mushrooms, sliced; 125g | 4.4 oz shiitake mushrooms; 1tbsp sunflower oil; 1 red onion, chopped; 1 red chilli, deseeded and chopped; 200g | 7 oz tofu, cubed; 60g | 2.1 oz baby kale

VMG Recipes