Foodista | Recipes, Cooking Tips, and Food News | Red Curry Stew & Vegetable Noodles

Ingredients

• 2 large carrots, peeled
• 1 medium yellow squash
• 2 medium zucchini
• 1 14-ounce package of firm tofu
• 1 and 1/2 TBS olive oil
• 1/3 large red onion, chopped
• 1 inch piece of ginger, peeled and sliced
• 3 cloves of garlic, minced or pressed
• 5 tsp red curry paste
• 1 large potato, peeled and diced (~11 oz/~310g)
• 4 cups (948ml) vegetable stock
• 1 cup (237ml) light coconut milk
• 1/2 head cabbage, chopped
• 2 TBS fish sauce
• 2 TBS lime juice
• 1 and 1/2 TBS sea salt
• 8 large basil leaves, chopped
• Black sesame seeds (optional)