Rainbow Jungle Curry
Adam Guthrie, heart attack survivor, professional chef and founder of the ‘I Feel Good’ program, shares with us his delicious Rainbow Jungle Curry!
This recipe and over 100 others can be found in our book ‘Spud Fit: A whole foods, potato-based guide to eating and living’.
- 100 g 100 g brown-rice vermicelli noodles
- 1 large potato, cut into small dice
- 90 g chopped broccoli florets
- 235 g grated carrots
- 2 baby bok choy (pak choy), thinly sliced lengthways
- 115 g shredded purple cabbage
- handful of green beans, topped and tailed, sliced on diagonal
- handful of fresh Thai basil
- 1 tbsp sesame seeds, for topping
- juice of 1 lime
- 1 small onion, diced
- 1 tbsp minced fresh ginger
- 2 tbsp vegan red curry paste
- 1 tbsp hot chilli paste (sambal oelek) (optional)
- 1 l vegetable stock
- 2 tbsp date or coconut sugar
- 2 tbsp vegan fish sauce (optional)
- 2 tbsp soy sauce
Soak the noodles in a bowl of boiling water for 15 minutes. When soft, drain and rinse.
Meanwhile, to make the broth, heat a wok over a high heat. Add the onion and ginger and stir-fry for 3–5 minutes. Add the curry and chilli pastes and stir-fry for 1 minute.
Add the stock, sugar, fish sauce and soy sauce, then add the potato. Simmer for 10 minutes.
Add all the remaining vegetables and half the basil to the wok, stir. Simmer for 2–3 minutes, then add the lime juice.
Place half the noodles into a serving bowl and ladle over the broth and vegetables. Top with the remaining fresh basil leaves and sprinkle over some sesame seeds.