Kidney Bean Curry Noodles
Ingredients
- 4 pcs MI URAI Original
- 400 g kidney beans, cleaned and drained
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 ½ cm ginger, minced
- 1 pc red chilli, sliced
- 2 tomatoes, chopped
- 1 tbsp curry powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 400 ml coconut milk
- 250 ml vegetable stock
- Salt and pepper, as needed
- Garnish:
- Fresh coriander leaves to sprinkle
- Lime wedges for serving
Instructions
- 1. Cook MI URAI according to instructions on pack. Set aside.
- 2. Heat oil. Sauté onion, garlic, ginger and chilli for 5 minutes until fragrant and onion becomes translucent.
- 3. Add curry powder, cumin powder, coriander powder and turmeric powder. Mix well and cook for 1 minute until fragrant.
- 4. Add chopped tomatoes and kidney beans. Stir until mixed well.
- 5. Pour coconut milk and vegetable stock. Let simmer and cook for 15 minutes until the broth thickens. Season with salt and pepper
- 6. Add MI URAI and stir until noodles are covered with thick broth. Serve hot with sprinkles of fresh coriander leaves and lime wedges.
- Servings : 4
- Ingredient : Vegetarian
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