Panang Coconut Curry with Vermicelli Noodles

Steps

1. Prep veggies Roughly chop capsicum, thinly slice bok choy and onion, drain and rinse lentils. Prep garlic and ginger.
2. Cook noodles Bring a full kettle to the boil. Place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands. Leave for 5 minutes then drain. Drizzle with a little sesame oil to prevent sticking and use kitchen scissors to cut in a few places to make them easier to eat. Keep warm.
3. Start curry Heat a drizzle of oil in a large, deep fry-pan or pot on medium-high heat. Add onion and cook for 3 minutes, until softened. Add capsicum, garlic and ginger, Panang curry paste (add to suit heat preference) and a pinch of salt and cook, stirring for about 2 minutes, until fragrant.
4. Add coconut milk and vegetable stock to pan and stir to combine. Add lentils, bring to a simmer and cook for about 1 minute.
5. Finish curry Add bok choy and spinach and cook a further 1-2 minutes, until veggies have softened. Remove from heat, stir through lime juice and season to taste with soy sauce.
6. Serve vermicelli topped with curry, coriander and peanuts.