I was bored, I wanted to try something different, and I had leftover tandoori paste, so off I went to the kitchen to experiment. Here it’s shown with Fiery Prawns (in front) with Fried Fish (upper left).
Happily, the result was delicious (not all experiments are!)
Vegetable Medley & Noodles in Coconut Milk & Tandoori Sauce
- 1 tablespoon oil
- 1/4 cup tandoori paste
- 5-6 cloves garlic, minced
- 3-4 green chillies, minced
- 2 teaspoons salt
- 1.5 cups thick coconut milk
- 1 cup onions, sliced
- 1 cup carrots, sliced
- 1 cup cabbaged, sliced
- 1 cup pak choy, sliced
- 1 cup green beans, sliced
- 1 cup tomato, diced
- 250 grams bean vermicelli (you can use rice noodles instead)
Soak bean vermicelli in water to soften.
In a large pot, heat oil and add tandoori paste, stirring quickly to heat and mix evenly, cooking about a minute.
Add garlic, green chillies, and salt, and mix thoroughly, cooking for one minute.
Add the coconut milk and all hard vegetables (onions, carrots, and beans) and stir to ensure all the vegetables are coated in the spice mixture. Simmer about 20 minutes.
Add cabbage, pak choy, and bean vermicelli, stir in, and cook another five minutes.
Remove from heat and mix in tomatoes.
If you’d rather use other vegetables, feel free to substitute at will. This recipe is very flexible in that regard. The tandoori paste gives it a very nice flavour, but it’s not too spicy. But, as usual, feel free to adjust spices or seasonings to suit your own needs. Recipes are merely suggestions, after all. 🙂