A Seriously Yum Veggie Curry You Can Make At Home

The Natural Cookery School in Stroud, Gloucestershire prove that vegetarian cooking is anything but dull.

In fact, it is hot, hot HOT.

Natural Cooking School have kindly brought you this amazing curry recipe that use completely natural and meat-free ingredients and will go down an absolute treat when your friends come round for dinner. Such a treat, that they will hold up the ’10’ flash card in the taxi home. All that’s left to decide is the entertainment (we vote Cheltenham Monopoly).


Malaysian Noodle Curry



For the paste:

3 Shallots. peeled

4 cloves garlic, peeled

25g fresh ginger, peeled

2 stalks of lemongrass, bottom white part only

20g cashew or macadamia nuts

1/2 tsp ground coriander

1tsp turmeric

2 red chillies

pinch of salt

2-3 tbsp oil (rapeseed, sunflower, vegetable, coconut)


2oog tofu, cut into 1cm cubes

3 kaffir lime leaves

400ml coconut milk

250ml vegetable stock

100g oyster or shittake mushrooms, finely sliced

100g baby corn, sliced

100g sugar snap peas or mange tout, cut in half lengthwise

300g cooked noodles (egg, udon, rice, spaghetti)


To Garnish:

Fresh coriander, chopped

Lime slices


  1. For the curry paste, place all the paste ingredients, except the oil into a food processor and blend to a pulp. A hand blender or pestle and mortar can be used for this.
  2. With the motor still running, gradually aft the oil and continue until you get a smooth paste, you may need all of the oil.
  3. 3. Fry the tofu in 1tbsp of oil, until golden, stirring occasionally.
  4. For the sauce, place a pot over a medium heat. Add the spice paste and fry gently for 2-3 minutes. Add the kaffir lime leaves, coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for 2-3 minutes.
  5. Add the mushrooms, baby corn, pea pods and tofu to the sauce/ Bring back to the boil, then reduce to a simmer and cook for about 3-5 minutes or until tender.
  6. 6. Add the cooked noodles to the pot and stir well to combine. Taste and adjust seasoning.
  7. 7. To serve, spoon the curry into serving bowls and garnish with fresh coriander leaves and lime wedges.


By Aimee Jakes



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