Good morning! It’s World Vegan Day!
?Vegan PRAWN CURRY Yee Mein for breakfast anyone???♀️ What’s your favourite local meals?
This Curry is a creamy, spicy and tasty coconut based curried noodle soup. It’s so warming and flavourful.?
Yee mein (pre-fried noodles), cook, drain and set aside.
5 cups water/vegetable broth
1 tbsp coconut oil
3 slices galangal ginger (peeled and thickly sliced)
1 lemongrass stalks (only white part, smashed)
3 sprigs curry leaves
Half tsp cumin seeds
Half Tbsp chilli powder
2 Tbsp curry powder
Dash of garam masala
200ml coconut cream
2 tsp coconut sugar
Salt to taste
Blanched long beans
Vegan prawn seitan (wheat-gluten)
To cook the curry?:
Sauté galangal, lemongrass, curry leaves and cumin seeds in coconut oil until fragrant. Add curry powder, chilli powder, and sauté. Then, add water/vegetable broth, coconut sugar, and salt, bring to a boil. Reduce heat to simmer. Add coconut cream and carrots simmer until carrots tender. Turn off the heat. Ladle the curry over the noodles and it’s ready to indulge! ?
#lovekindeatnoodles for more.