Kenyan Vegetable Curry with Rice Noodles

Ingredients

• about 225 g Rice Noodles
• 1 cup Broccoli Florets
• 1 cup Carrots
• 1 cup Bell Peppers
• 1 cup Zucchini
• 1 can Coconut Milk
• 2 tbsp Curry Powder
• 0.5 tsp Turmeric
• 1 tsp Ginger
• 2 cloves Garlic
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the about 225 g Rice Noodles to the boiling water and cook for 3 to 5 minutes, stirring occasionally, until they are tender but still firm to the bite. Carefully pour the noodles into a colander to drain all the water, then set them aside.
2. 2Prepare the vegetables: Cut the 1 cup Broccoli Florets into 2.54 cm pieces, the 1 cup Carrots into 1.27 cm thick rounds, the 1 cup Bell Peppers into 2.54 cm squares, and the 1 cup Zucchini into 1.27 cm thick half-moons.
3. 3Peel and mince the 2 cloves Garlic and grate the 1 tsp Ginger. Heat the 2 tbsp Olive Oil in a large 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the minced 2 cloves Garlic and grated 1 tsp Ginger to the skillet and sauté for 1 minute, stirring constantly, until they smell fragrant.
4. 4Add the 1 cup Broccoli Florets, 1 cup Carrots, 1 cup Bell Peppers, and 1 cup Zucchini to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender-crisp, meaning they still have a slight bite.
5. 5Stir in the 2 tbsp Curry Powder, 0.5 tsp Turmeric, 1 can Coconut Milk, 1 tsp Salt, and 0.5 tsp Pepper. Bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C) and cook for another 5 minutes, stirring often, until the sauce has thickened slightly.
6. 6Divide the cooked about 225 g Rice Noodles evenly among four serving bowls. Ladle the vegetable curry mixture from the skillet over the rice noodles in each bowl.

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