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!

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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5 from 1 vote

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!

Course Main Course

Cuisine American

Keyword easy curry noodles, quick curry noodles, vegan curry noodles

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2

Calories 532kcal

Author Mary Ellen

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

• 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.

Notes

*Nutrition info is based on using chickpea pasta

Nutrition

Calories: 532kcal | Carbohydrates: 69g | Protein: 32g | Fat: 20g | Fiber: 15g | Vitamin A: 6325IU | Vitamin C: 59.4mg | Calcium: 180mg | Iron: 11.7mg

Mary Ellen

Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps vegans find ways to make mealtimes easier (and healthier). 

When she’s not creating new recipes for her blog, you can find Mary Ellen doting on her two shih tzus or exploring the world with her husband.