Prep time
10 minutes
Cook time
25 minutes
Total time
35 minutes
Yield
Serves 2
Peanut Curry:
- 385 g light coconut milk
- 85 g creamy peanut butter, unsweetened
- 40 g low-sodium Tamari (or soy sauce, non-gluten-free option)
- ¼ tsp cayenne powder
- 8-10 g fresh ginger
- 13 g fresh garlic
- ¼ tsp salt (or to taste)
- 16 g sesame oil (or to preference)
- 9 g cumin seeds
- 80 g chopped or thinly sliced onions
- 210 g mixed vegetables of choice
- 170 g ready-to-eat black beans (or protein of choice)
- Garnish: chopped spring onions, chilli oil and/or sesame seeds
Butterfly Pea Noodles:
- 6 g Blue Butterfly Pea Powder
- 185 g rice noodles (+ water for cooking)
Crispy King Oyster Mushrooms:
- 185 g king oyster mushrooms, prepped and halved length-wise
- 90 g gluten-free 1-to-1 flour (or regular flour, non-gluten-free option)
- 7 g garlic powder
- 5 g onion powder
- 3 g paprika
- 6 g salt (or to taste)
- 175 g water
- Oil for shallow frying
Peanut Curry :
- Place coconut milk, peanut butter, Tamari, cayenne powder, ginger, garlic and salt in a blender and blend until well combined. You shouldn’t have any ginger or garlic pieces left. Set aside.
- Place a large pot on medium heat. Once hot, drizzle sesame oil and spread it around evenly. Add cumin seeds and cook for 1 minute. Mix in onions and cook until onions are golden-brown.
- Add blended coconut mixture and mix well. Cook for 30 seconds to a minute and mix in veggies and black beans.
- Bring to boil and reduce heat to medium-low. Cover and cook for 10 minutes while stirring every 3 minutes. When ready, remove from heat, stir and cover the pot again for 10 minutes. Serve with Blue Butterfly Pea noodles and crispy mushrooms. Garnish before serving.
Butterfly Pea Noodles:
- Follow your preferred method to cook rice noodles. Dissolve Blue Butterfly Pea Powder in the water before adding the noodles.
Crispy King Oyster Mushrooms:
- Prep mushrooms and set aside.
- Combine flour, garlic powder, onion powder, paprika and salt. Mix in water to ready the batter.
- Place a pan on medium-high heat. Once hot, drizzle a generous amount of oil, to shallow fry the mushrooms.
- Dip the mushrooms in batter and place them on the pan. Reduce the heat to medium and cook for 2 minutes on both sides, until the batter is brown and crispy. You should see any raw batter spots remaining. Serve with peanut curry and noodles.