Meal Of The Week.

I've been feeling inspired lately to do another Meal Of the Week post (if you missed the last one, here it is) and it just so happens that this week specifically I have seen so many amazing recipe posts float around, I thought it's as good a time as any!

Now let me just start off by saying, I'm not too much of a follow the recipe down to every grain of salt kinda gal, so I don't really have much in the way of accurate measurements to share. I try and make food according to taste (as we all know, everyone's tastes are real different) and use recipes more to get an idea of what ingredients are required rather than just the measurements.

This Creamy Curry Vermicelli meal is quite the treat and it's become my favourite Sunday evening meal to make, as it's super quick, a great comfort food and low in calories. So here goes, I will share with you all a basic rundown of how to make it, but add whatever else you like in a yummy curry soup!

Ingredients:
Curry
Paprika
Tumeric
Ginger
Cumin
Chilli (use more or less depending how spicy you like your curries)
Salt & Pepper

Use any variety of veges that you like or what's left in the fridge.

I used:
Onion
Mushrooms
Capsicum
Leek
Carrot
Garlic

Chicken (or Prawns are another great alternative)
2x cans of Light Coconut Milk
Vermicelli

1. Start off by putting a couple of tablespoons of olive oil in a pan, add your variety of spices (remember, you can always add more spices later!) and fry your onion, fresh garlic and mushrooms in it. 

2. Add your chicken (or prawns) and get 'em cooking in your yummy spicy garlic/onion combo!

3. Once the chicken has browned, add your coconut milk, and whatever other veges you decide to add. I add more water in the pot as well (probably about a cup), as I like my soup to be quite runny (plus the more you have, the greater the chance of left overs the next day!) and once you add the Vermicelli, it does thicken more.

4. Taste! Always have a teaspoon ready to taste test. Keep adding the spices you like best until you get the flavour right. If your meal is lacking colour, don't be shy to add some more Tumeric or Curry as well.

5. After about 5 minutes of everything cooking nicely together, add the Vermicelli (I only used half the pack). Turn down the heat and let the Vermicelli suck up all those delicious spices.

6. Once the Vermicelli is tender, you are ready to dish up. Garnish with a bit fresh coriander leaves and enjoy!

With the above ingredients, my meal makes 4-5 serves and works out to be 294 calories per serving! Quick, easy and healthy little meal for you to try :)