EGG AND NOODLE CURRY Gluten and dairy free

WHAT YOU WILL NEED:

1 packet chicken noodle soup

3 cups almond milk

1 red capsicum

1 tablespoon curry

6-8 eggs

1 cup water

1 onion

1 tablespoon oil

3 tablespoons besan flour

THE HOW-TO PART:

1. Boil the eggs in enough water to cover for 8 minutes

2. Mix the soup, water together in a saucepan and add the milk and heat gently but do not boil

3. In a frypan saute the onion in the oil on medium heat for 3 minutes

4. Add the chopped capsicum and cook for 5 minutes

5. Add the curry and the flour and mix

6. Slowly add the soup mix cup by cup mixing well after each one

7. Cover and simmer for 15- 20 minutes

SECRETS FROM MAMA RAE’S KITCHEN:

  1. Use what ever milk and flour you have
  2. Replace the capsicum with any vegetables you love

From my soul to yours
Mama Rae

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