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15 mins

Coconut Curry Noodles With Fresh Vegetables (Vegan, Gluten-Free)
If I have a favourite curry noodle dish, this is probably the one. Simple ingredients simply prepared yet delivering oodles of flavour in a nutritious way. I used a mix of carrots, fresh corn, and zucchini in this coconut curry noodle dish, but you can use any in-season vegetables of your choice. The fresh veggies combined with rich coconut curry sauce are cooked for a short time which means they retain most of their texture, flavour and nutrients. This gluten-free, vegan, coconut curry dish is outstanding!

Posted by Kristina S. from Vancouver, British Columbia, Canada • Published See Kristina S.'s 7 projects »
  • Step 1

    Heat coconut oil in a non-stick wok or cast iron skillet over medium-high heat. Add onions and cook for 3 minutes. Add corn, carrots, zucchini, ginger and garlic. Stir-fry for 3 minutes

  • Step 2

    Stir in curry paste, then add coconut milk, tamari sauce, maple syrup and sesame oil. Bring the sauce to a boil and cook for 3 minutes. Remove from the heat and stir in lime juice and basil

  • Step 3

    To serve, divide noodles between four bowls and pour the curry sauce over the top. Serve with bean sprouts, jalapeno peppers, fresh basil and lime wedges

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