Peanut Curry Noodles Recipe (Vegan, Gluten Free)

Spinkle inThese peanut curry noodles are vegan, gluten free, and a flavorful easy weeknight dinner. A peanut noodle bowl made with vegetables, spices, and rice noodles.  A simple and easy meal that is ready faster than takeout!  Add your favorite protein to make these a full main dish.

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Easy peanut noodles are on the table quicker than driving to get takeout!  This vegan peanut noodle bowl recipe is loaded with veggies of your choice, warm curry spices, and gluten free rice noodles for a tasty meal. These creamy peanut noodles are the ultimate weeknight comfort food – they are quick to make, really versatile, and go great with any added protein. Add some crispy baked tofu and you’re good to go!

These Vegan Peanut Curry Noodles Are:

• Rich
• Savory
• Creamy
• Loaded with vegetables
• Flavorful
• Satisfying
• Vegan, gluten free, and SO good!

Easy Weeknight Peanut Curry Noodle Bowl

This peanut curry noodle bowl is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes.  These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time.  Even faster than ordering takeout!

What’s In These Peanut Butter Curry Noodles?

• Coconut Oil: I love keeping a few jars of this organic coconut oil on hand, it’s great for cooking and also a really nice skin moisturizer outside the kitchen.
• Onion
• Carrots
• Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute in this peanut curry noodles recipe! I also love adding these peppers to breakfast bakes, sandwiches or wraps, and soups.
• Curry Powder: is a great flavor booster to soups, stews, and lentil dishes like this one!  I love this mild curry powder which has a great taste. You can also use a curry paste if you have some on hand.
• Turmeric – a staple in our spice cabinet! Aside from all the wonderful health benefits of turmeric (hello anti-inflammation!), the flavor is fantastic. I try to add a teaspoon of turmeric into soups, stews, and rice dishes too.
• Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine.  You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out!  By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
• Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
• Peanut Butter: or you can substitute an almond or cashew butter instead. Like my peanuts, I only use unsalted peanut butter to keep it healthy.
• Rice Noodles – I like to use stir fry noodles as they are super versatile. These rice noodles have a great texture and work in any curry dish.
• Fresh Spinach or Kale
• Peanuts to garnish
• Lime juice, for garnish

The BEST Pantry Peanut Curry Noodles Recipe

This peanut curry noodles recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

How Do I Make Peanut Curry Pasta?

1. In a large pot, heat the coconut oil over low heat. Add the onion, carrot, and bell pepper and saute for 6 to 7 minutes until vegetables begin to soften.  Sprinkle in the curry powder and turmeric, and saute with the vegetables for 1 minute. Add the vegetable stock and bring to a boil. Reduce to a simmer and cook for 20 minutes until vegetables have softened all the way through.
2. Meanwhile bring a large pot to water to a boil, and cook the noodles according to package instructions. Drain and set aside.
3. To the curry, add the coconut milk, peanut butter, and stir in the spinach or kale. Toss in the cooked noodles and stir until the noodles are coated in the sauce.
4. Top with crushed peanuts and freshly squeezed lime juice, enjoy!

Other Healthy Veagn Noodle Bowl Recipes You’ll Love:

15-Minute Vegan Garlic Sesame Noodles Recipe

Creamy Tofu Noodle Soup (Vegan, Gluten Free)

Cold Peanut Noodle Salad (Vegan, Gluten Free, Vegetarian Recipe)

Cabbage & Udon Noodle Stir Fry Recipe (Vegan)

Vegan Ramen Noodle Salad Recipe

Get the Same Ingredients I Use For My Peanut Curry Coconut Noodles Recipe:

Peanut Curry Noodles (Vegan, GF)

Kelly Jensen

These peanut curry noodles are vegan, gluten free, and a flavorful easy weeknight dinner. A peanut noodle bowl made with vegetables, spices, and rice noodles.  A simple and easy meal that is ready faster than takeout!  Add your favorite protein to make these a full main dish.

5 from 3 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner, Pasta

Cuisine American, Indian, Thai

Servings 4 servings

Calories 337 kcal

Ingredients

  

1x2x3x

• 1 teaspoon coconut oil
• 1 sweet onion sliced
• 2 carrots sliced
• 1 bell pepper
• 1 teaspoon curry powder or curry paste
• 1/2 teaspoon curry
• 2 cups No-Salt-Added Vegetable Stock
• 1 cup coconut milk
• 2 tablespoons peanut butter
• 16 ounces rice noodles or gluten free pasta
• 2 cups fresh spinach or kale
• Peanuts to garnish
• Lime juice for garnish

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Instructions

 

• In a large pot, heat the coconut oil over low heat. Add the onion, carrot, and bell pepper and saute for 6 to 7 minutes until vegetables begin to soften.  Add the curry powder and turmeric, and saute with the vegetables for 1 minute. Add the vegetable stock and bring to a boil. Reduce to a simmer and cook for 20 minutes until vegetables have softened all the way through.
• Meanwhile bring a large pot to water to a boil, and cook the noodles according to package instructions. Drain and set aside.
• To the curry, add the coconut milk, peanut butter, and stir in the spinach or kale. Toss in the cooked noodles and stir until the noodles are coated in the sauce.
• Top with crushed peanuts and freshly squeezed lime juice, enjoy!

Nutrition

Calories: 337kcalCarbohydrates: 110gProtein: 9gFat: 18gSaturated Fat: 13gSodium: 757mgPotassium: 583mgFiber: 4gSugar: 6gVitamin A: 9728IUVitamin C: 83mgCalcium: 106mgIron: 4mg

Keyword Peanut Butter Curry Noodles, Peanut Curry Noodle Bowl, Peanut Curry Noodles Vegan, Peanut Curry Pasta, Peanut Vegetable Noodles, Roasted Peanut Curry Noodle Bowl

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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!