Spinach Pesto

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Ingredients

4 servings

350 g
1
1
200 g Rice noodles (brown)
Zucchini
Broccoli
Peas (frozen) 2 TBL sp
400 g
250 ml
20 g
1
10 g
1
2 cloves Green curry paste
Coconut milk
Bouillon (vegetable)
Ginger
Lime
Fresh coriander
Onion
Garlic

Prep

10 min

1. Dice onion
2. Mince garlic and ginger
3. Cut broccoli into small florets
4. Cut zucchini into quartered slices

Cook

15 min

Sauté onion

use plenty of oil, medium/low heat ~2 min

Add garlic, ginger and zucchini

~3 min

Add green curry paste, coconut milk and bouillon

stir, cover with lid to bring to a boil ~2 min

In the meantime, cook noodles

~2 min

Add broccoli and peas

cover with lid ~7 min

To serve, divide noodles amongst bowls, and pour curry with veggies on top. Sprinkle with coriander and squeeze lime over it.