Vegan Curry Mee in 30 Minutes!

Chef Davina Goh’s plant-based Curry Mee will wow your tastebuds and satisfy your cravings. If you are feeling ambitious with a lot of groceries left in the fridge, you might want to try cooking this yourself!

Ingredients for the Curry Broth:

• 4 onion shallots

• 6 garlic cloves

• 15g ginger

• 2 tbsp vegetable oil

• 100ml coconut milk

• 1000ml water

• 1 tsp coriander seeds

• 1 stalk lemongrass, bruised

• 2 kaffir lime leaves

• 1 cinnamon stick

• 2 star anise

• 4 tbsp curry powder

• 1 tsp turmeric powder

• 1 cup coconut milk

• 4 cups vegetable stock

• 2 tbsp light soy sauce

• 1 tsp brown sugar

• 300g eggplant (aubergine)

• Salt to taste

Ingredients for the Tofu Mix:

• 120g firm tofu

• 120g tempeh

• 1 packet tofu pok balls

Ingredients for the Noodles and Toppings:

• 250g Rice Vermicelli (or yellow noodles or rice noodles)

• 150g bean sprouts

• 100g French beans

• 80g carrots

Ingredients for Garnish:

• Fresh Mint and Coriander

• 4 Limes

Preparations:

1. Peel the onions and garlic cloves

2. Chop the lemongrass, carrot, eggplant, tempeh, firm tofu and French beans into your desired length

3. In a blender, blend together onions, garlic, and ginger.

4. In a bowl, mix cut-up tempeh and tofu with salt and turmeric powder.

Frying the ingredients:

1. Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat.