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.
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!