Serves 3-4

Ingredients:

•1 zucchini (ca. 180g), cut into thin strips
•1 carrot, cut into thin strips
•1 red onion, sliced
•1 tbsp. curry paste
•7 tbsp. tomato paste
•2 cm ginger, minced
•1 can (400ml) coconut milk
•¾ can water
•3 tbsp. soy sauce
•1 tbsp. curry powder
•1 tsp. garlic powder
•250g broccoli florets
•3 handful of fresh spinach
•250-300g noodles, cooked

Directions:

•Heat 2 tbsp. water in a big wok over low-medium heat. Add zucchini and carrot strips and onion slices. Sweat the vegetables for 2 to 3 minutes or until onions become translucent
•Add curry paste, tomato paste and minced ginger and cook for another 2 minutes. Deglaze with coconut milk and water. Bring to a boil. Add soy sauce, curry powder and garlic powder
•Allow the sauce to simmer on low for 5 minutes then add broccoli florets and spinach and cook for another 5 – 10 minutes or until sauce has reduced by 1/3. Mix in cooked noodles
•Serve with baked tofu and garnish with sesame seeds / spring onions