Vegan Coconut Curry Noodle Bowls

By Alexandra Caspero on October 7, 2015

Disclosure: This post was sponsored by #PastaFits through my participation in the Healthy Aperture Network. Thanks for supporting the brands that make DK possible! 

As an ardent fan of absolutely anything having to do with noodles and curry, I consider this dish to be my culinary love child. A slightly sweet, aromatic coconut curry sauce wrapped around fettuccine noodles and crisp vegetables.

I know that Thai curry is almost always served with rice noodles or actual rice but the Italian blood in me runs deep. So, when I was having my weekly curry craving and whipped up this luxurious sauce, I knew I needed a noodle that could stand up to the bold flavor. Since my pantry is overflowing with noodles of every shape and size, I picked my favorite for silky sauces: the not-so- humble fettuccini.

Vegan Coconut Curry Noodle Bowls! 2 servings of vegetables in every bowl! Linguini & Vegetables simmered in a coconut red curry sauce. Ready in less than 30 minutes! | www.delishknowledge.com

The best part about this meal is that it’s completely weeknight friendly. I tried it a few different ways, with sauteed vegetables, roasted vegetables, and something more similar to soup but at the end of the day, laziness won. Per usual.

Once the noodles are almost done cooking, throw in the vegetables to cook for just a minute or two. Not only does this help keep the dish more nutrient dense, it also eliminates the need for pulling out another skillet. As someone who has the uncanny ability to use almost every gadget I own when cooking, trust me when I say that minimal cleanup is a very convincing argument to try a recipe.

Vegan Coconut Curry Noodle Bowls! 2 servings of vegetables in every bowl! Linguini & Vegetables simmered in a coconut red curry sauce. Ready in less than 30 minutes! | www.delishknowledge.com

That sauce! It coats the fettuccini so beautifully, I’ve been known to double the recipe so there is no fear of running out. If you are sauce fanatic like me, I highly encourage you to make extra so that you can drizzle on as much as you’d like. Or spoon it directly into your mouth as it cooks. Or dunk hunks of crusty bread in while you wait for the noodles to cook. No judgements, I understand how awesome it is.

Just to show how healthy it is to incorporate pasta into your daily life, one giant bowl of this packs in 14g of protein and 8g of fiber for only 420 calories. Thanks to the whole-wheat noodles, vegetables and edamame, this vegan dish is simply satisfying.

Vegan Coconut Curry Noodle Bowls! 2 servings of vegetables in every bowl! Linguini & Vegetables simmered in a coconut red curry sauce. Ready in less than 30 minutes! | www.delishknowledge.com

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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Vegan Coconut Curry Noodle Bowls! 2 servings of vegetables in every bowl! Linguini & Vegetables simmered in a coconut red curry sauce. Ready in less than 30 minutes! | www.delishknowledge.com

Vegan Coconut Curry Noodle Bowls

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

Vegan Coconut Curry Noodle Bowls! 2 servings of vegetables in every bowl! Linguini & Vegetables simmered in a coconut red curry sauce. Ready in less than 30 minutes!


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • 1/2 tablespoon oil
  • 3 garlic cloves, minced
  • 2 tablespoons minced lemongrass (see notes)
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons red curry paste
  • 1 14ounce can regular coconut milk
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon hot chili paste (like sambel oelek)
  • 12 oz. linguine (whole wheat if preferred)
  • 2 cups broccoli florets
  • 1 cup shredded carrots
  • 1 cup shelled edamame
  • 1 red bell pepper, thinly sliced

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Heat oil in a medium saucepan over medium heat and stir in the garlic, lemongrass and ginger until fragrant, about 30 seconds. Keep stirring often and make sure not to burn the garlic. Add in the curry paste and ¼ cup of the coconut milk. Whisk together until the curry paste is dissolved. Add in the rest of the coconut milk, brown sugar, soy sauce, lime juice and chili paste. Reduce to a simmer and let cook until slightly thickened, about 10 minutes.
  3. While the sauce is cooking, add in the linguine and cook until just al dente. Right before the linguine is done (about 2 minutes before estimated cooking time), add in the broccoli, carrots, edamame and red bell pepper. Drain, toss with sauce and serve.

Notes

I love the unique flavor that lemongrass adds to this dish, but I know it can be a pain to find in some grocery stores. For the stalk, make sure you finely, finely, mince the lemongrass or else it won’t cook down. Tips on preparing lemongrass here: https://www.saveur.com/article/Techniques/Cooking-with-Lemongrass

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Vegan Coconut Curry Noodle Bowls! 2 servings of vegetables in every bowl! Linguini & Vegetables simmered in a coconut red curry sauce. Ready in less than 30 minutes! | www.delishknowledge.com

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Rayenw
      October 3, 2016 AT 2:02 am

      This was just delish! Made minor changes due to lack of ingredients but just as tasty.

    2. Karen Bowers
      October 12, 2015 AT 5:29 pm

      You refer to notes for the lemongrass, but I’m not seeing them… Planning on cooking this!

    3. Jessica @ Nutritioulicious
      October 8, 2015 AT 6:20 pm

      Looks great and my fave part is that the only cleanup is one pot!

    4. GiGi Eats Celebrities
      October 8, 2015 AT 5:54 pm

      THIS with spaghetti squash…… Down the hatch in negative 5 seconds! LOL!

      1. Danielle
        July 14, 2018 AT 1:29 pm

        Oh ya. Spaghetti squash. Great idea!

    5. Whitney @ To Live & Diet in L.
      October 8, 2015 AT 1:39 pm

      Laziness always wins me over as well 🙂 Love the minimal dish use here and any excuse to eat pasta. Looks absolutely delicious!

    6. Rebecca P.
      October 8, 2015 AT 1:05 pm

      I just got crazy for anything curry! Amazing dish!

    7. Katie Caputo Serbinski
      October 8, 2015 AT 8:03 am

      I love that you cooked the pasta right in the sauce. That’s key for me as I don’t like dirtying too many dishes. And I’m with you… sometimes laziness wins at the end of the day LOL! But a nutritious lazy meal is key 😉

    8. Shashi @ RunninSrilankan
      October 8, 2015 AT 6:06 am

      That sauce with lemongrass, ginger and red curry paste sounds delicious!

    9. Kristen Chidsey
      October 8, 2015 AT 4:40 am

      I totally agree that pasta and whole grains TOTALLY fit into a healthy lifestyle. Low fat, high fiber, hig protein (when whole grain) and fills you up. Love this take!

      1. DK
        October 8, 2015 AT 6:10 am

        Thanks Kristen! I agree 🙂