Quick Creamy Curry Noodles with Tuna (Light summer dish)
Today it is unbelievably hot here and it's quite humid,so spending a long time in a tiny kitchen equals Sauna.This recipe will take about 15 minutes and it's sooo yummy.The recipe is enough for two people and the key for quick cooking is the chopping and grating.
500 ml of vegetable stock (you can use the cubed instant one)
100 ml of water
1 carrot (peeled,grated)
1 small red bell pepper (either chop it or toss it in the blender and pulse 2-3 times)
2 small cans of tuna in water (drain the tuna )
1 tablespoon curry powder
a dash of ground cumin,ginger
1 small fresh chili (chopped ) or 1/2 teaspoon chili powder
1/2 peach or nectarine (diced)
2 portions of chinese egg noodles (those dried curly noodle bricks :D)
100 ml of coconut milk or plain cream
a bit of dill and coriander for garnish
A slice of lemon
In a medium sized saucepan mix stock,water,curry powder,ginger,cumin,chili,pepper and salt.Bring to a boil and add 1 tbsp olive oil,then add carrot,bell pepper and nectarine.Boil for 5 minutes,then add the noodles and if neccessary add another 100 ml of water.
Noodles usually cook very quickly,so just follow the time instructions on your noodles.
Remove from the heat and add the tuna and coconut milk.
You may add some more seasoning (a dash of everything :)
Serve in a bowl and decorate with dill,lemon and coriander.Once you are ready to eat,squeeze some drops of lemon juice on top.