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One-Pot Curry Coconut Noodles (Vegan, Gluten Free)

One Pot Curry Coconut Noodles | Gluten free and Vegan!

Julia | The Yummy Bowl
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.
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian, international
Servings 3 portions
Calories 385 kcal


  • 1 cup coconut milk
  • 2 teaspoon curry powder or you can also use 1 tablespoon red curry paste (but flavor different)
  • 2 small garlic cloves minced
  • cup fresh peas
  • 6 mushrooms
  • ½ pound noodles
  • 3 cup spinach
  • ½ of a brown onion diced
  • ½ of one whole lime juiced
  • 2 teaspoon sesame seeds
  • vegetable oil for cooking
  • 1 knob ginger (about 1 inch) grated


  • 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!



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 freeze the noodles if you want up to 2 months.



Calories: 385kcal
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