1 medium onion, chopped
grapeseed oil
2 carrots, julienned or sliced thin
1 cup peas
1 broccoli, florets chopped small
4oz (128g) can of yellow curry paste
1 400ml can coconut milk
3 cups vegetable stock, to taste
1 package medium-firm tofu, cubed
125 grams rice vermicelli noodles
Sauté onions in oil until quite soft, adding carrots, peas, and broccoli gradually. After a while, add the vegetable stock. Mix curry into coconut milk and add to vegetables along with tofu, continuing to cook.
At the same time, soak the vermicelli noodles in warm water for 5-10 minutes (to taste), then rinse, drain, and dry. Cut the noodles into shorter lengths, and add to the vegetables. Cook until the noodles are soft and well heated, the sauce nicely thickened.