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:
- Use what ever milk and flour you have
- Replace the capsicum with any vegetables you love
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