30 minute curry

These healthy vegan red curry noodle bowls are flavorful, saucy and easy to make! Served with vegetables, crispy tofu, and gluten-free noodles too!

Vegan Red Curry Noodle Bowls

block extra firm tofu

Cooking spray

Salt

Pepper

coconut oil

shallot

garlic (, minced)

ginger ((about 2"))

red curry paste

(14.5 ounces) can full-fat coconut milk

(14.5 ounces) can lite coconut milk

tamari

(10 oz) package gluten-free ramen noodles or rice noodles

broccoli florets ((+ stems, optional))

carrots

red pepper

scallions

Sesame seeds

Prepare the tofu: Preheat the oven to 425ºF and spray a pan with cooking spray. Cut into cubes and add to the pan. Spray with another layer of cooking spray, sprinkle with salt &amp; pepper and bake for 30 minutes, flipping halfway through.

Prepare the sauce: While the tofu is cooking, heat the oil in a large skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until the garlic is fragrant. Add the red curry paste, coconut milk, and tamari, and bring to a boil. Turn down the simmer and simmer until ready to serve.

Prepare the noodles: Bring a pot of water to boil. Cook the noodles according to the package instructions. Add your vegetables when there are three minutes in the cooking. Strain everything and add it into the sauce along with the tofu.

Make your bowls: Toss the noodles, vegetables, and tofu together until combined, then divide between four bowls. Sprinkle with scallions and sprinkle with sesame seeds.

https://content.jwplatform.com/videos/rcqcT5pC.mp4

These healthy vegan red curry noodle bowls are flavorful, saucy and super easy to make! Served with vegetables, crispy tofu, and gluten-free noodles too!

30-Minute Vegan Red Curry Noodle Bowls

A delightful Eggplant Sweet Potato Curry Recipe that is perfect for Meal-Prep. Fully Plant-Based, Vegan &amp; Gluten-Free.

Eggplant Sweet Potato Curry {Vegan, Gluten-Fre}

onion

garlic

eggplant

potatoes

coconut milk

tsp Harissa sauce

tsp curry spice mix

tsp cumin

turmeric

cayenne pepper

salt

rice

Peel and finely chop onion and garlic.

Dice the eggplant, peel and dice sweet potatoes.

In a large pan or pot, heat a...

In a large pan or pot, heat a tablespoon of oil and fry the chopped onions until translucent. Add spices and dry roast until the darken in color.

Add garlic and diced eggplant and let stew...

Add garlic and diced eggplant and let stew until the eggplant turns soft.

Add diced sweet potatoes and pour over with...

Add diced sweet potatoes and pour over with coconut milk. Add 3 teaspoons of harissa sauce, season with salt to taste, stir to combine and let simmer on low heat for about 15.20 minutes, until the vegetables are fork-tender. If needed, add a splash of water during cooking to thin the sauce.

While the curry is simmering, cook rice according...

While the curry is simmering, cook rice according to package instructions.

Serve the Eggplant Sweet Potato Curry with cooked...

Serve the Eggplant Sweet Potato Curry with cooked rice and some finely chopped parsley or coriander.

Top 2 30 minute curry recipes from across the web

The most viewed 30 minute curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Red Curry Noodle Bowls

Eggplant Sweet Potato Curry {Vegan,...

Top 2 30 minute curry recipes from across the web

The most viewed 30 minute curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Red Curry Noodle Bowls

Eggplant Sweet Potato Curry {Vegan,...

The most viewed 30 minute curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine