This simple vegan yellow curry with noodles and coconut milk is made with pantry staples like ginger and turmeric, leaving out any harder to find ingredients for a quick and easy colourful noodle bowl. Packed with veggies and naturally gluten free.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2people
Ingredients
1teaspooncoconut oil
100grams/ 1 cup button mushroomssliced
60grams/ 1/2 yellow onionthinly sliced
150grams/ 2 medium carrotsmatchsticks
150grams/ 1 medium red peppermatchsticks
2clovesgarlicthinly sliced*
1thumb gingerthinly sliced
¾teaspoonturmeric**
½teaspoonsea salt
½teaspoonpepper
½teaspooncayenne pepperto taste
250ml/ 1 cup vegetable stock or water
125ml/ 1/2 cup full-fat coconut milk
1teaspooncoconut sugar
Juice of a lime~2 tablespoons***
30grams/ 1 cup baby greens
100gramsrice noodlescooked according to package instructions
Instructions
In a medium pot, heat the oil over medium. Add the mushrooms and cook for a couple of minutes to draw out the water. Stir in the onion and cook for another minute to soften. Add the carrots, cook for another two minutes, stirring, followed by the red pepper, garlic, and ginger. Cook for another minute, then add the spices and stir for 30 seconds. Add the vegetable stock and coconut milk.
Bring the broth to a low boil, then reduce the heat to low and simmer with the lid on for 20-25 minutes, or until the carrots are softened. Add the lime juice and coconut sugar, then taste and add extra seasoning as needed. Stir in the noodles and greens and serve immediately.
Notes
• I'm sure you can cook the noodles right in the broth, but I haven't tried it yet - if you want to, just add some extra broth or coconut milk so that there's enough liquid for them. • If you cook your rice noodles a little early and have to set them aside, they'll probably stick together. That's happened to me a couple of times, but as soon as they're added to the broth they come apart easily. • One more noodle tip. If you're going to have leftovers, don't mix the noodles into the broth. They soak up too much liquid and everything gets a bit unpleasant. Keep them separate and add the noodles just before you eat instead. • Spinach is my favourite choice here but when I wanted to shoot this recipe there wasn't any at the grocery store. Any baby greens work, just use what you have, even frozen spinach. • Some turmeric can be a little on the bitter side and it's more noticeable here because it's the main spice, so you might need to add a little extra coconut sugar when you check the seasoning at the end of the cooking time. * If you're a little wary about big pieces of garlic and ginger, mince them instead. ** If you can get fresh turmeric, use a half teaspoon of grated turmeric instead of dried. *** It seems to be impossible to find organic limes here, so I use bottled lime juice. Other citrus just doesn't work, it really has to be lime.