Here is a simple recipe for a quick lunch or dinner. The curry powder used in the recipe can be stored for about 2 months and can be used in different preparations.
Grind the following ingredients into a fine powder. Store in an airtight container.
5 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp black peppercorn
1 inch cinnamon stick
1 tbsp cardamom seeds
2 star anise
5 dried red chillies
a pinch of nutmeg powder
1 1/2 cup of rice noodles (soaked in boiling water)
1/2 a cup of chopped onions
1 cup of chopped vegetables( choose from carrots, capsicum, cauliflower, peas, beans, broccoli, spring onions..)
2 tsp of curry powder
about 6 cloves of garlic
an inch of ginger, finely chopped
1 tbsp of chopped coriander/ cilantro
about 4 inches of lemon grass (cut into 1 inch pieces, optional)
salt ( to taste)
1 to 2 tsp soy sauce
2 tbsp of oil
a pinch of turmeric powder(optional)
Soak the noodles in boiling water for about 5 minutes(or less). Drain the water and set aside. In a pan, add oil, onions, ginger and garlic and fry for 2 minutes on medium heat. Add the vegetables and lemongrass and stir fry for 3 to 5 minutes depending on how crunchy they need to be. Next, add salt, soy sauce, turmeric , coriander, and curry powder and mix well and cook for a minute. Finally add the rice noodles, stir for a minute and turn off the heat. Let it stand for a minute. Serve hot ( Do not eat lemon grass).