Burmese Noodle, Tofu and Winter Greens Curry

Name: Burmese Noodle, Tofu and Winter Greens Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves: 4
Cuisine: Asian
Ingredients: 4 large handfuls of winter greens or curly kale, stalks removed, leaves shredded; 1 onion, cut into wedges; 4 tbsp sunflower oil; 1 handful of coriander/cilantro leaves, chopped; sea salt and freshly ground black pepper; lime wedges, to serve; 2 tbsp light soy sauce; ½ tsp dried chilli flakes or 1 medium red chilli, sliced; 1 red pepper, deseeded and chopped; 2 lemongrass sticks, bruised; 1 tbsp soft brown sugar; 3 large garlic cloves, peeled; 400 g /14 oz firm tofu, drained, patted dry and cut into large bite-sized cubes; 200 g /7 oz dried soba noodles; 400 g /14 fl oz/scant 1⅔ cups coconut milk; 400 ml /14 fl oz/scant 1¾ cups Vegetable Stock, or ready-made; 2.5 cm/1 in piece of root ginger, peeled and quartered; 4 tbsp mild curry powder

Preparation info

Serves:
4

Difficulty
Easy
Ready in
45 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

Burma (Myanmar) is bordered by China, Thailand and India, so it’s not unusual to find a mix of influences in the cooking of this country. Don’t be put off by the list of ingredients — this curry is easy to make.

Ingredients

4 tbsp mild curry powder
400 g /14 oz firm tofu, drained, patted d

Method

Sprinkle half the curry powder over a plate and season with salt and pepper. Lightly dust the tofu in the curry powder and leave to one side.
Put the onion, garlic, ginger and half the oil in a mini food processor and process to a paste. Scrape the paste into a large, heavy-based saucepan and cook over a medium heat for 2 minutes, stirring continuously. Add the co