Noodles with Vegetables in Light Curry Sauce (Gluten-Free, Vegan)

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Average Rating: 5 | Rated By: 4 users

This Gluten-Free Noodles with Vegetables in Light Curry Sauce recipe is inspired by classic Indian spices – made simply and healthily for today’s needs. More and more people are simplifying their cooking and choosing healthier ingredients. To keep this recipe simple I used only one spice which is curry powder. Curry powder is made up of many spices well known in Indian cuisine. Typical spices that make up the popular curry powder are a blend of ginger, cumin, turmeric, coriander, chilli powder, black pepper and cinnamon. However, there are man variations of curry powder from mild to spicy.

♥ Noodles with vegetables in light curry sauce is an easily put together dish.

This gluten-free recipe is quick and easy to prepare with only minutes to cook, making it ideal for a busy weeknight meal. Its simplicity and scrumptious flavour make this vegan dish a favourite curry noodle dish any day of the week. Serve as a vegan main or a side with your favourite protein.

♥ Just briefly, let me summarize this gluten-free recipe.

First, briefly cook the onions, bell peppers and garlic in coconut oil. About two minutes. Mix in the miso and curry powder until combined. The curry sauce is then finished with coconut milk and lime juice. I also added tofu for protein. The sauce is cooked for only five minutes. Now all you do is add the cooked rice noodles and snow peas and cook just long enough for the noodles and peas to be heated through and flavoured with the curry sauce. The peas will stay slightly crispy, adding some texture to this curry vegetable noodle dish. Another one of my favourite curry recipes is the Gluten-Free Curried Noodles with Pork

Ingredients

  • 225 g GF flat rice noodles
  • 1 Tbsp. coconut oil
  • 1 small red bell pepper, sliced
  • ½ small yellow onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 Tbsp. GF miso paste
  • 3 Tbsp. GF curry powder
  • 15 oz. can coconut milk
  • 1 Tbsp. fresh lime juice
  • 350 g extra firm organic tofu, cut into ½-inch cubes
  • ½ tsp. sea salt or to taste
  • 200 g (6 oz.) fresh snow peas
  • Instructions

  • Prepare rice noodles as per package directions and set aside
  • While the noodles are cooking, using a large pan or a wok heat coconut oil over medium heat. Add onions, bell pepper and garlic and while stirring cook briefly. About 2 minutes
  • Add miso and curry powder and stir to combine
  • Add coconut milk, lime juice, tofu and salt. Bring to boil, reduce heat to low and cook for 5 minutes
  • Add snow peas and noodles and gently mix to coat the noodles and peas with the curry sauce. Cook until the peas and noodles are just heated through. Serve immediately


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