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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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