These Curry Coconut Noodles are so easy to make and contain all the ingredients you want in a delicious one pot noodles. Perfect for gluten free and vegan diet.
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These noodles are not spicy, and are light but will fill your stomach for the half of the day. I often prepare these for lunch and dinner as they take almost no time to make and are delicious.
Feel free to add some spicy ingredients or some protein like poultry or shrimps if you feel so.
Ingredients you’ll need for this recipe
You’ll need 11 ingredients for this recipe:
- coconut milk
- curry powder
- garlic cloves, minced
- fresh peas
- mushrooms
- rice noodles
- spinach
- onion, diced
- lime juice
- sesame seeds
- Olive oil for cooking
How To make One Pot Curry Coconut Noodles
STEP 1
In a large skillet cook onion until translucent and slightly brown.
STEP 2
Add ginger, garlic, curry, add more olive oil to the skillet if needed.
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STEP 3
Meanwhile boil the rice noodles following the instructions on the package.
STEP 4
Add mushrooms to the skillet, cook for few minutes and follow with peas and spinach.
STEP 5
Stir in the noodles and pour in coconut milk, ¾ cup water or vegetable stock. Mix well until noodles nicely covered in the sauce. Season with salt and pepper to taste. Leave it to simmer a couple of minutes.
STEP 6 – SERVE
Transfer to serving bowls and squeeze ¼-½ lime juice on top of the noodles, garnish with sesame seeds and enjoy!
How to store
- Can be stored in the fridge for about 2-3 days, just add some vegetable stock or coconut milk whenever you ready to reheat them.
- You can also freeze the noodles if you want for up to 2 months.
Hungry for more yummy gluten-free recipes? Check out those AMAZING Gluten-free recipe Cookbooks that you just need to read:
The How It Can Be Gluten Free, Over 100 Gluten Free Recipes and Eat Happy: Gluten Free, Grain Free, Low Carb Recipes Made from Real Foods For A Joyful Life
I hope you enjoy this delicious and easy one pot noodles recipe!
What’s your favorite one pot noodles flavors?
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One Pot Curry Coconut Noodles | Gluten free and Vegan!
Ingredients
- 1 cup coconut milk
- 2 tsp curry powder
- 2 small garlic cloves minced
- ⅓ cup fresh peas
- 6 mushrooms
- ½ lb noodles
- 3 cup spinach
- ½ onion diced
- ½ lime juice
- 2 tsp sesame seeds
- Olive oil for cooking
Instructions
- In a large skillet cook onion until translucent and slightly brown.
- Add ginger, garlic, curry, add more olive oil to the skillet if needed.
- Meanwhile, boil the noodles following the instructions on the package.
- Add mushrooms to the skillet, cook for few minutes and follow with peas and spinach.
- Stir in the noodles and pour in coconut milk, ¾ cup water or vegetable stock. Mix well until noodles covered in sauce. Season with salt and pepper to taste. Leave it to simmer a couple of minutes.
- Transfer to serving bowls and squeeze ¼-½ lime juice on top of the noodles, garnish with sesame seeds and enjoy!
Video
Notes
You can freeze the noodles if you want up to 2 months.
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
DID YOU MAKE THIS RECIPE?
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These noodles turned out to be absolutely delicious!! They were super easy to make and I love the flavor the curry powder brought to the recipe!
Absolutely, I’m all about easy recipes and less cleaning in the kitchen lol. Just that it’s better to enjoy these noodles as soon as prepared 🙂 glad you liked the recipe Anjali, please come visit again!
I love that these curry coconut noodles are vegan and gluten-free. And your colors are stunning!
Thank you Genevieve, you have so many yummy recipes will check them out as well! 🙂
We made this for lunch today, and it was delicious ! Easy to prepare and the coconut curry flavour was balanced and tasty.
Alexandra thank you so much, I’m so happy that you loved it!
My husband is going to love this recipe! I can’t wait to make this! Looks so delicious and full of flavor!
Thank you Beth! Hope he will love it, is your husband vegetarian or Gluten free too?