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Vegetarian Curried Egg Noodles with Potato Casserole

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
Easy (2874)      Dinner (2274)      Lunch (1798)      Family (1525)      Vegetarian (1517)      Curry (173)      Potatoes (133)      Noodles (69)     


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

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

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.


Bake covered, in a pre heated oven at 180°/160° fan forced, for 1¼ hours, or until they are tender.

Garnish with the spring onions.

Add the sour cream if using, and serve.


For the noodles
Heat the oil over a medium heat, and add the onion, garlic and cauliflower or celery (or both).

Cook for about 3 minutes and mix in the curry powder.

Cook for a further 3 minutes over a low heat.

Mix in the flour, cover and cook for 3 minutes.


Add the chicken stock, mix it well, and season with salt and pepper.

Add the tomato paste and the apples.


Mix and cook this sauce for about 5 minutes over a medium heat.

Either pour this over the hot cooked noodles, or as I did, mix it in with the noodles, and serve.


I like this Recipe - 3
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