Vegan Yellow Curry Noodle Bowls
This simple vegan yellow curry noodle soup with 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.
Servings 2
Calories 450kcal
Ingredients
- 1 teaspoon coconut oil
- 100 grams (1 cup) button mushrooms, sliced
- ½ medium yellow onion thinly sliced
- 2 medium carrots cut into matchsticks
- 1 medium red pepper cut into matchsticks
- 4 cloves garlic thinly sliced
- 1 thumb ginger thinly sliced (about 5 cm or 2 inches)
- 2 tablespoons lemongrass paste
- ¾ teaspoon turmeric
- ½ teaspoon sea salt
- ½ teaspoon pepper
- ½ teaspoon cayenne pepper to taste
- 250 ml (1 cup) vegetable broth or water
- 125 ml (½ cup) full-fat coconut milk
- 1 teaspoon coconut sugar
- Juice of a lime ~2 tablespoons
- 30 grams (1 cup) baby greens
- 100 grams rice noodles cooked according to package instructions
Instructions
- In a large pot, heat the oil over medium-high heat. Add the mushrooms and cook for a couple of minutes to sear them and draw out the water, avoiding stirring.1 teaspoon coconut oil, 100 grams (1 cup) button mushrooms, sliced
- Stir in the onion and cook for another minute to soften. Add the carrots, and cook for another two minutes, stirring, followed by the red pepper, garlic, and ginger. Cook for another minute, until fragrant.½ medium yellow onion, 2 medium carrots, 1 medium red pepper, 4 cloves garlic, 1 thumb ginger
- Add the lemongrass, turmeric, salt, pepper, and cayenne pepper, and stir for 30 seconds. Add the vegetable stock and coconut milk.2 tablespoons lemongrass paste, ¾ teaspoon turmeric, ½ teaspoon sea salt, ½ teaspoon pepper, ½ teaspoon cayenne pepper, 250 ml (1 cup) vegetable broth, 125 ml (½ cup) full-fat coconut milk
- Bring the broth to a low boil, then reduce the heat to low and simmer with the lid on for 15-20 minutes, or until the carrots are softened.
- While the broth is simmering, cook the rice noodles according to the package instructions. Once they're finished, strain and divide between two bowls.
- Add the coconut sugar and lime juice, then taste and add extra seasoning as needed. Stir in the baby greens and serve immediately, ladled over the rice noodles.1 teaspoon coconut sugar, Juice of a lime, 30 grams (1 cup) baby greens, 100 grams rice noodles
Nutrition
Serving: 1 | Calories: 450kcal | Carbohydrates: 73g | Protein: 8g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1262mg | Potassium: 986mg | Fiber: 6g | Sugar: 15g | Vitamin A: 13896IU | Vitamin C: 125mg | Calcium: 90mg | Iron: 4mg