Butter Chicken Flavoured Noodle Stirfry

Ingredients

• 1 Packet of Sweet Potato Noodles
• x 2 red onions, diced
• x 3 cloves of garlic, diced
• 1-2 cups red cabbage, diced
• x 4 medium zucchini, cut into small strips
• x 4 medium carrots, cut into small strips
• half a small eggplant, diced
• 1/2 cup of water - to prevent sticking
• 1/4 cup of Vegan Butter Chick Curry Paste - mixed in water
• Handful of Spinach for serving
• 1 juice of 1 lime

Method

1. Add onion and garlic into large fry pan on medium to low heat with a 1/4 cup water to prevent sticking. Let cook for approx. 3 minutes.
2. Add in the cabbage, zucchini, carrot, eggplant and stir-fry for approximately 10-15 mins. Add some more water if the vegetables start to stick.
3. Add in the vegan butter chick curry paste and pour over the vegetables in the fry pan. Let simmer for another 5-10 mins. Make sure to stir every so often to prevent sticking.
4. Cook the sweet potato noodles as per the instructions on the packet.
5. Once the sweet potato noodles have been cooked and drained, serve them on a medium sized plate. Add the spinach to the plate and then add the stir fry.
6. Squeeze the juice of 1 lime over the served dish and enjoy!

Product used in recipe

• Obap - Sweet Potato Noodles