Vegan Curry Noodles
Vegan Curry Noodles! Low maintenance + simple ingredients make this an easy weeknight dinner you will keep coming back to. This complete meal is ready in less than 30 minutes!
Curry Noodles! My favorite two loves in one dish: spicy, slurpy curry sauce coating pasta and stir-fried veggies.
Do I really need to say anything else? How about the fact that my husband has requested this dish three separate times since I first made it a few weeks ago? Three. My husband, who hates all things curry, wants to eat this dish on a regular basis.
*Drops the Mic* We’re done here.
This one is perfect for weeknights. With tempeh for extra protein and fiber, these curry noodles are filling and delicious.
Ingredient Notes
- Tempeh: As with my peanut tempeh noodles, the key is grating the tempeh until very finely crumbled, then frying with the onion until brown and crispy. I use a box grater for ease, but you can finely chop with a knife!
- Yellow Curry Powder: The curry powder adds most of the flavor in this recipe, so you’ll want to make sure that you use a fresh curry powder and one you really like. I like the NOW Curry from Penzey’s Spices.
- Red Bell Pepper: The first time I made this I went a little crazy with the vegetable add-ins. A shock to no one I am sure. While it tasted great, all the extra stuff overpowered the simplicity of the noodles and lightly fried tempeh. Therefore, I just use red bell pepper for color, along with scallions at the end.
- Tomato Paste: Whenever I develop recipes, I always try to consider adding in an umami angle — especially in plant-based recipes– as that’s usually the flavor that feels like it’s missing in vegan food. The tomato paste adds color, depth and umami.
How to Make These Curry Noodles
Cook the Tempeh
In a large skillet, heat the oil over medium heat and add the onion and tempeh, cooking until the onion is soft and the tempeh is crispy and golden brown.
Add the Aromatics
Add the jalapeno, garlic, curry powder, cayenne, ginger, salt and red pepper and cook, stirring until fragrant.
Add the Tomato Paste
Add tomato paste and cook, until paste is darkened, then add in the flour and toast until no flour remains visible. Add the broth and reduce heat until sauce is reduced by half, about 20 minutes.
Cook the Pasta
Bring a large pot of water to a boil, add the pasta and cook until tender. Add the pasta to the sauce and then toss very well until coated. I toss for a full minute to incorporate the pasta into the sauce.
Expert Tips
Make sure that you like the taste of your curry powder as it adds so much flavor to this recipe. I sometimes add a little squirt of fresh lime juice at the end, but that’s also because I love acidity, especially with my noodles. It’s optional!
I also like a little heat with these noodles, and a bit of cayenne or Kasmir chili powder is a nice addition. That’s also optional!
Low maintenance + simple ingredients make this an easy weeknight dinner you will keep coming back to. Boil the noodles, saute the tempeh, make the sauce, heat together. This complete meal is ready in less than 30 minutes!
More Curry Recipes
- Chickpea Veggie Curry with Coconut Milk
- Spring Vegetable Green Curry
- Tofu Red Vegetable Curry
- Slow Cooker Potato Curry
- Red Lentil Curry Soup
If you try these curry noodles, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Vegan Curry Noodles
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 8 oz. tempeh, crumbled*
- 1 jalapeno, seeded and finely diced
- 3 garlic cloves, minced
- 1 1/2 tablespoons yellow curry powder**
- 1/4 teaspoon cayenne pepper or Kashmir chili***
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon salt
- 1 red bell pepper, sliced thin
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 12 oz. spaghetti noodles or other noodles
- Thinly sliced scallions, for serving
Instructions
- In a large skillet, heat the oil over medium heat and add the onion and tempeh, cooking until the onion is soft, about 6-8 minutes. Add the jalapeno, garlic, curry powder, cayenne, ginger, salt and red pepper and cook, stirring until fragrant, about 1-2 additional minutes.
- Add tomato paste and cook, until paste is darkened, about 3 minutes.
- Add flour, and cook until toasted and no flour remains visible, another 1-2 minutes. Add the broth then increase heat and bring to a boil. Reduce heat and simmer until sauce is reduced by half, about 20 minutes. Taste, adding more salt as needed. This will depend on the broth you use!Â
- While sauce is cooking, cook the noodles. Bring a large pot of salted water to a boil, then add the pasta and cook until al dente. Drain and then add to sauce, tossing very well to coat– you will probably toss for a full minute to incorporate the noodles into the sauce. Garnish with scallions and serve.