Curry with rice noodles is a quick and healthy vegan meal rich in spices, which will perfectly warm you up in the coming colder months!

This rice noodle curry recipe is easy to make at home with just a few ingredients. Aromatic curry soup with coconut milk and lots of spices will warm you up and supply you with vitamins in the coming cold months. We added broccoli and chickpeas to the curry, but it’s easy to adapt it to any vegetables you have on hand (carrots, zucchini, bell peppers…).

We also added tofu, which was fried in an air fryer and provides some crunchiness and proteins. We sprinkled the dish with lemon and added fresh leeks for a more intense taste. Curry is vegan and does not contain oil or gluten!

Ingredients and process

For this delicious and easy recipe you only need:

• onions,
• garlic,
• water,
• chickpeas,
• broccoli,
• canned coconut milk (full fat),
• lemon juice and
• spices (salt, black pepper, curry, cumin, garlic and onion powder).

Video

Recipe

Vegan green curry

theveganharmony

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Servings 2 portions

Ingredients

  

• 1 onion
• 3 cloves of garlic
• 500 ml 2 cups of water
• 200 g 1 cup chickpeas
• 150 g of broccoli
• 240 g 1 cup coconut milk (canned)
• 1 tablespoon of lemon juice

SPICES

• 1 teaspoon of salt
• a pinch of pepper
• 1 tablespoon curry spice mix
• 1/2 teaspoon cumin
• 1/2 teaspoon of garlic
• 1/2 teaspoon onion

rice noodles

Instructions

 

• Finely chop the onion and garlic and put in the pan.
• Add water, coconut milk, lemon juice, all of the spices and mix well.
• Add chickpeas and broccoli cut into pieces.
• Mix everything well and bring to a boil.
• When it starts to boil, reduce the heat and cook for about 30 minutes or until the vegetables are completely cooked and soft.
• Meanwhile, cook the rice noodles according to the instructions.
• Serve and add baked tofu and chopped leeks if desired.