Ginger, Garlic and Tenderstem Noodle Curry - Lucy & Lentils

Ingredients

• 1 white onion
• 3 cloves garlic
• thumb size piece of fresh ginger
• 1 red chilli
• 1 400 ml tin coconut milk
• 1 tbsp tamari
• 1 tsp turmeric
• 1 tsp cumin
• 700 ml veg stock (made using stock cube and water)
• 3 spring onions
• 1 courgette
• 2 peppers
• 5-6 Tenderstem
• 1 pack ribbon noodles (if gluten free use soba or flat rice noodles)
• 1/2 lime squeezed
• 2 spring onions
• 1 tbsp sesame seeds (toasted is even more delicious)
• large pinch salt
• tsp chilli flakes (optional for extra heat)
• 1/2 lime squeezed (to garnish each dish at the end)