Vermicelli Noodles with Curried Cauliflower

Cooking Time



2 to 4
2 tbsp Oil (rapeseed, coconut or sunflower) 1 cauliflower, chopped (you can part boil this beforehand if you prefer the cauliflower softer) 2 small onions or 1 large onion 4-5 tbsp curry powder 1 tsp garam masala 1 tsp turmeric 1 tbsp soy sauce 1 can coconut milk 3-4 garlic cloves (crushed) 1 green pepper (chopped however you like) 1 tin cooked potatoes (or 2 chopped and boiled potatoes) 1 tin chickpeas or black beans (any beans are fine but I’d recommend either of those 2) 150 ml vegetable stock/broth 2 tbsp yeast flakes 1 pack vermicelli glass noodles, Salt to season
1. In a wide pan or a big wok, fry the onions until soft. Add curry powder, garam masala, turmeric and a little salt.
2. Add the peppers, and fry for 2 minutes. Add the cauliflower, stock, garlic and soy sauce. Cook for 10 -15 minutes.
3. Add the coconut milk, potatoes, yeast flakes and mix. Cook for another 5 minutes.
4. *you can skip this step if you like your noodles long!* – Once you cooked and drained the vermicelli glass noodles, chop them into smaller pieces with kitchen scissors (I tend to do this while they are still in the colander) or skip this step if you prefer longer noodles.
5. Throw the noodles into the sauce mixture, add salt to your own liking, give it a final mix with a spoon and voila!