vegan

Spicy Beetroot Vermicelli

Pinky-chilli-noodles

294 kcal  happyfacenobackground  happyfacenobackground  VE

Flavours: ½ -1 green chilli, 3g grated ginger, 1 garlic clove, 2 tsp mustard seeds, 1 ½ groung cumin, 1 ½ ground coriander, 1 tsp oil (I used sesame oil), S/P

Bulk: 250g beetroot (I used cooked vacuum packed), 50g vermicelli, 1 small red onion

Jazzy: top with sliced spring onion (super tasty)

Lets cook: Start by blending 1/3 (~80g) of the beetroot into a dip-like consistency. Cut the rest of the beetroot into small cubes. Dice the onion and green chilli (use as much as you want) then fry them over a medium heat with the oil, cumin, coriander, crushed garlic, grated ginger, mustard seeds and some S/P for 5 minutes. Stir frequently then add the blended beetroot and cook for another 3 minutes. Next, add the cubed beetroot and cook for further 6 minutes (I added about ¼ cup water here as it started to get a little dry). Boil the vermicelli as well for 5-6 minutes, drain and then add to the pan. Stir everything together for a 3 minutes then dish out  cutefacenobackground

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