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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.
Vegan Curry Noodles
Curry Noodles! My favorite two loves in one dish: spicy, slurpy curry sauce coating whole wheat pasta and stir-fried veggies.
Do I really need to say anything else?
How about the fact that BL has requested this dish 3 separate times since I first made it a few weeks ago. Three. My husband who hates all things curry wants to eat this dish on a regular basis.
*Drops the Mic* We’re done here.
Here is my ultimate litmus test for what gets to go on this space: do I end up eating bite after bite as I’m cooking? Because, honestly, if you’re not tempted to taste the entire way through, it’s not a show-stopping winner. When your kitchen begins to smell like a Thai restaurant, good luck waiting until you sit down to the table.
The first time I made this I went a little crazy with the vegetable add-ins. A shock to no one I am sure. While it tasted great, all the extra stuff overpowered the simplicity of the noodles and lightly fried tempeh.
A good reminder that sometimes more is just more, and how fairly simple dishes sometimes taste the best. I ended up sticking with only red bell pepper strips and scallions which complement the spicy sauce perfectly.
Low maintenance + simple ingredients make this an easy weeknight dinner you will keep coming back to. Boil the noodles, saute the tempeh, make the sauce, heat together. This complete meal is ready in less than 30 minutes!
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 Curry Noodles
- Prep Time: 15min
- Cook Time: 25min
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: dinner, weeknight, pasta,
- Method: Stove Top
- Cuisine: curry, indian
Description
Vegan Curry Noodles! Low maintenance + simple ingredients make this an easy weeknight dinner you will keep coming back to. This complete meal is ready in less than 30 minutes!
- Prep Time: 15min
- Cook Time: 25min
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: dinner, weeknight, pasta,
- Method: Stove Top
- Cuisine: curry, indian
- Prep Time: 15min
- Cook Time: 25min
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: dinner, weeknight, pasta,
- Method: Stove Top
- Cuisine: curry, indian
Scale
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 8 oz. tempeh, crumbled
- 1 jalapeno, seeded and finely diced
- 3 garlic cloves, minced
- 1 1/2 tablespoons yellow curry powder
- 2 teaspoons freshly grated ginger
- 1 red bell pepper, sliced thin
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 12 oz. whole-wheat spaghetti noodles or other noodles
- 1 teaspoon lime zest
- 3 tablespoons fresh lime juice
- thinly sliced scallions, for serving
Instructions
- Heat 1 tablespoon oil over medium heat and add onion and tempeh, cooking until onion is soft, about 6-8 minutes. Add jalapeno, garlic, curry powder, ginger, red pepper and cook, stirring until fragrant, about 1-2 additional minutes.
- Add tomato paste and cook, until paste is darkened, about 3 minutes.
- Add flour, and cook until toasted and no flour remains visible, another 1-2 minutes.
- Add broth then bring to a boil. Reduce heat and simmer until sauce is reduced by ½, about 20 minutes.
- While sauce is cooking, cook the noodles. Bring a large pot of salted water to a boil, then add the past and cook until al dente. Drain and then add to sauce, tossing to coat.
- Remove the dish from heat and add in lime juice and zest. Garnish with scallions and serve.
did you make this?
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(23 comments) leave a comment
Is there a vegan side dish you’d recommend for this?
Hi Amanda, I usually make this as a full meal, but I think some stir fried broccoli would be a nice side dish to help round out the meal. Or a salad!
We used 1/2 veg stock and 1/2 coconut cream. And we added a little salt too. We like it creamier. We have been vegetarian most our lives… very good tasting!
Love anything curry!! This looks delish.
Are there any replacements for the tempeh? I didn’t like the taste of it. It had this weird after taste to it. But this is my first time trying tempeh too. I loved everything else, except the taste of the tempeh.
Hi Damarees- tempeh isn’t for everyone, so you might just not like tempeh. I’d recommend either removing it next time or maybe adding in tofu instead?
I’m quick to dice and slice but 30 minutes or less is not realistic. Maybe if someone else had it all measured out and prepped so it wasn’t factored into the time.
It was really tasty, served three happily. Sad there are no leftovers
Hi KitKat, glad you liked it!
can’t wait to try this! *___* i’ve recently gone vegetarian and before this i only used the pre-made curry mixes that contain beef stock and such. looks delicious!
Hope you try it! I know what you mean- so many curry sauces contain animal products. So I made my own 🙂 This is one of my favorite recipes- enjoy!
Found your recipe on Pinterest and I’m cooking it right now. I noticed you didn’t say what stage to add the red pepper in?
Whoops! Sorry for that- add if when you do the ginger! Just updated it now. let me know how it turns out!
Mmm so delicious! This has everything I love; spaghetti, spice and tempeh! Can’t wait to try!
This is such a unique recipe! Love the addition of tempeh— will definitely be trying that!
Awesome! Hope you do! Thanks Liz.
Curry noodles sound so good!