Yellow Macaroni Curry
with Mushrooms and Edamame
A bowl of delicious comfort food!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
20 min
A bowl of delicious comfort food!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Macaroni Bowl
Coconut milk
0 ML
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep and fry
Peel and chop onion. Clean and cut mushrooms to chunks. Heat oil in a pot over medium high heat. Add onion and muhsrooms, fry for 5–7 minutes. Season with salt.
2 Add and cook
Add yellow curry paste and mix well. Add curry powder, chilli powder, coconut milk and water. Mix well. Add macaroni and bring to a boil. Add edamame, cover and cook until macaroni is done (6–8 minutes). Stir occasionally.
3 Serve
Crush cashew nuts and rinse and chop the coriander. Serve the macaroni curry in bowls with baby spinach leaves and garnish with cashew, coriander and lemon wedges.
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