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Peanut Curry Noodles

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
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Pasta
Cuisine American, Indian, Thai
Servings 4 servings
Calories 337 kcal

Ingredients
  

  • 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 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

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
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