Advertisement

  • 3 x 350g bags prepared butternut squash and sweet potato
  • 3 tbsp curry powder
  • 2 x 400g cans coconut milk
  • 1 nest dried medium egg noodles

Nutrition: per serving

  • kcal683
  • fat43g
  • saturates30g
  • carbs59g
  • sugars20g
  • fibre10g
  • protein9g
  • salt0.4g

Method

  • step 1

    Toss the veg with 2 tbsp sunflower oil and 2 tbsp curry powder in a roasting tin. Cook at 200C/180C fan/gas 6 for 30 mins. Blend the veg with the coconut milk and 100ml water until smooth, then season. Cook the noodles in boiling water for 2 mins. Drain, chop and toss with 1 tbsp curry powder. Heat 2cm of oil in a frying pan until hot. Fry the noodles for 1 1/2 mins until crunchy. Drain and season with salt. Heat the soup and serve topped with noodles.

Recipe from Good Food magazine, February 2017

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 2.4 out of 5.3 ratings
Advertisement
Advertisement
Advertisement