Heat the curry paste in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 1 minute or until fragrant. Add the cauliflower, evaporated milk and stock. Reduce the heat to low-medium and simmer gently for 5 minutes or until the cauliflower is just tender. Stir in the soy sauce and capsicum, then remove the pan from the heat.
Meanwhile, cook the noodles and green beans in a large saucepan of boiling water for 2-3 minutes or until the noodles are heated through and separate easily, and the beans are just tender. Drain well, then divide among large serving bowls.
Add the bean sprouts to the bowls and ladle over the cauliflower mixture. Top with coriander and serve with lime wedges.
Notes: You will need three 375ml tins of coconut evaporated milk for this recipe. Store the leftover milk in an airtight container in the fridge for up to 1 week.
TIP: If you can't find coconut flavoured evaporated milk, you can use light evaporated milk and 1-2 drops of coconut essence per every 100ml of evaporated milk.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||0|
|Bread & Cereals||1.5|
|Healthy Fats & Oils||0|
|Total fat||6.2 g|
|- Saturated fat||2.8 g|
|Total carbohydrates||68.3 g|
|- Total sugars||39 g|