Vegetarian Curried Egg Noodles with Potato Casserole

Posted 2018-08-31 by finy ⇒ follow

I normally do not eat noodles and potatoes in one meal, however I had a lot of potatoes left over, and I love potatoes with anything!

This vegetarian curry would also go well with a salad.

Preparation Time: 15 minutes
Cooking Time: 1½ hours
Serves: 3

Ingredients
For the potato
About 850 g potatoes, peeled and cut
30 ml butter, melted
30 g packet onion soup mix powder
Spring onions, chopped - for garnish
Sour cream - optional
For the Noodles
1 tbsp oil
1 small onion, chopped
Small garlic clove, chopped
Bit of cauliflower or celery, chopped
1 tbsp curry powder
1½ tbsp flour
1 cup chicken stock, heated
½ tbsp tomato paste
1 small apple, peeled and diced
3 portions of egg noodles (about 100 to 150 g), cooked

Method
For the potato

Put the chopped potatoes into a bowl and drizzle with the melted butter. Toss until they are coated.

Sprinkle with the soup mix, and toss until coated again.

Transfer these to a well greased casserole dish.