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.
Try these curry noodles with broccoli and cashews for a quick and tasty meal!Click To Tweet
Quick Curry Noodles with Toasted Cashews
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!
Ingredients
- 6 oz gluten-free spaghetti (can sub regular if not gf)
- 1 C chopped broccoli
- .5 C chopped cashews
- Cilantro , chopped
Sauce Ingredients
- 1/2 cup non-dairy milk
- 2 TB red curry paste
- 4 TB tamari or soy sauce
- 1 Tsp garlic powder
- 1 Tsp onion powder
- 1/2 Tsp ginger powder
- 1/4-1/2 Tsp of Sriracha , Sambal Oelek, or other hot sauce
Instructions
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Cook pasta to package directions.
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Steam broccoli for 3-5 minutes.
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Add all sauce ingredients to saucepan. Bring to a boil then let simmer until pasta is done.
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While pasta and sauce are cooking, heat a pan and toast cashews until toasted 1-2 mins.
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Keep stirring the cashews so they do not burn.
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Add cooked pasta and broccoli to bowls. Top with curry sauce, toasted cashews, and scallions.
Recipe Notes
*Nutrition info is based on using chickpea pasta
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Mary Ellen Valverde MS CNS LDN received her Master’s degree in Human Nutrition from the University of Bridgeport. As a Certified Nutrition Specialist, Mary Ellen helps her clients regain their health through a plant-based diet.Â
I adore curries in just about any form and make simple curry coconut milk stir fries at home a lot. This looks fabulous, thanks! I could not stand mushrooms as a kid and appreciate them much more now, but still picky. 🙂
Thanks so much Christine! Your stir fries and curries always look so good. I couldn’t stand mushrooms when I was a kid either!
I love curry- this looks so yummy!
Thanks Annmarie! 🙂
Yay! I love curry, and this sounds all kinds of amazing! I haven’t tried out the adzuki bean spaghetti yet, but I’ll have to be on the lookout for that!
Thanks for linking up with us! <3
Thanks Farrah! The bean pasta is a bit different texture-wise but definitely tasty once you get used to it.
Well, this just looks glorious! I love a good curry. 🙂
Thanks so much Courtney! I’ve been obsessed with curries lately. I’m going to put up a more traditional one soon but thought this was a good starter for people that maybe have not tried one yet.
These look fabulous! I am going to look for the adzuki bean noodles, they sound interesting. Thank you for sharing at the Sunday Fitness & Food Link-Up. I pinned, stumbled, & tweeted this yummy recipe 🙂
Thanks so much Angela! The noodles are a bit different than regular ones and took be a little while to get used to, but I love the protein content.
I added this to my meal plan for the week. Can’t wait to try it out =)
Anything that says “quick” in the title is always so appealing for week night dinners!
Thanks so much Kimmy. I call the sauce is “quick” because I didn’t use fresh garlic and ginger which takes a little more time to chop up and I steamed the veggies so save time instead of cooking them and simmering in the curry like I usually do.
Let me know what you think!
YUM!!! I haven’t had curry in a while but this sounds so simple and amazing! I was so hesitant to try curry as well, I was afraid it would be too spicy but it’s AMAZING! The flavors are addicting!
Thanks so much Sam! Yes, I was so hesitant for a while too but so glad I dove in b/c the flavors are great!
Yes, this look awesome. Thank you, thank you!
Thanks so much Rachel!
This looks so delicious, and I love the addition of cashews! Thank you for linking up with us for Meatless Monday!
Thanks Sarah! 🙂
O of course! Curry any and everything! From thai curries to Indian..I love them all!
Me too!
These look so amazing! Beautiful photos!!!
Thanks so much Rachel!
I have to start cooking with curries more – this sounds delish!
Thanks Deanna! I’m obsessed with curries lately!
Yum! This recipe combines so many of my favorite things!
Thanks Diane!
Curry dishes are my favorite comfort meals. Your recipe looks fabulous! Looks full of flavor and health, too. Both are so important to me 🙂
Thanks Melissa! I love making healthy yet testy recipes!
I love how easy this is! Perfect for a weeknight meal.
I really love curry! I can’t wait to try these noodles.