These Quick Curry Noodles are a great introduction to curry flavors for those that have never tried a curry before. If you already love curries, these noodles would be a perfect quick weeknight meal that will be on the table in about 15 minutes!
For the longest time, I was scared of trying curries. It must have been because they seemed so different than other things I ate growing up. My apprehension of trying new foods started at a young age because my family was always fearful of anything but our “norm”.
We ate the Standard American Diet – mostly pasta, a little chicken, lots of processed foods and no veggies because my mom
doesn’t didn’t like them (as you may have read previously). Take-out Chinese food was a stretch for them for a long time.
Luckily I’ve grown out of my fear of trying new foods (and so has most of my family – I’m proud of you mommy!). Since going vegan I have been experimenting with all sorts of ingredients and traveling around the world has opened my eyes to a wide variety of flavors from different cultures.
One of my new obsessions to come out of my vegan diet is curries. After giving one a try I couldn’t believe that I was hesitant to taste them!
I thought I’d do a “pre-curry” dish of quick curry noodles that have the basic flavors of a curry for anyone out there that might be hesitant to try a traditional curry.
The recipe only takes about 15 minutes to make so there’s not a whole lot of prep time and the only new ingredient that you will probably need is a jar of red curry.
I added some steamed broccoli for some fiber and vitamin C. Cashews also add protein as well as healthy fat and magnesium.
If you make this quick curry noodles recipe, let me know what you think by ★ star rating it and leaving a comment below.
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Quick Curry Noodles with Toasted Cashews
- 6 oz gluten-free spaghetti (can sub regular if not gf)
- 1 Cup chopped broccoli
- .5 Cup chopped cashews
- Cilantro , chopped
- Cook pasta to package directions.
- Steam broccoli for 3-5 minutes.
- Add all sauce ingredients to saucepan. Bring to a boil then let simmer until pasta is done.
- While pasta and sauce are cooking, heat a pan and toast cashews until toasted 1-2 mins.
- Keep stirring the cashews so they do not burn.
- Add cooked pasta and broccoli to bowls. Top with curry sauce, toasted cashews, and scallions.
Please Note: The nutritional information is a computer generated estimate so these numbers should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident in creating sustainable habits that align with their values and health goals. She shares easy gluten-free plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen’s recipes and nutrition info have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.