Almond Butter Curry Noodles

5 from 1 review

Made with simple pantry ingredients, this recipe is packed with flavor and comes together in less than 30-minutes! (vegan, gluten-free + high-protein)

Prep Time10

Cook Time20

Total Time30

Course: dinner, lunch

Servings: bowls

Calories: 385kcal

Author: Sarah Rotavera

Ingredients

For the Almond Butter Curry Sauce

¼ cup all-natural almond butter ingredients should be just almonds and/or salt
3-4 tablespoons reduced sodium tamari (soy sauce) or use coconut aminos for soy-free option
3-4 tablespoons coconut milk
1 tablespoon pure maple syrup or honey, if not vegan
1 teaspoon toasted sesame oil
½ teaspoon garlic powder
½ teaspoon curry powder
¼ teaspoon ground ginger
1 teaspoon sriracha optional

For the Pasta

8 ounces uncooked spaghetti I like Trader Joes yellow lentil & brown rice spaghetti
1 tablespoon extra virgin olive oil or preferred neutral flavored oil
½ onion finely chopped
1-2 bell peppers cored and finely chopped
2 garlic cloves minced
chopped cilantro, sesame seeds and lime for serving optional

US Customary - Metric

Instructions

Prepare the Almond Butter Curry Sauce

In a small bowl or measuring cup, whisk together the ingredients for the almond butter curry sauce, starting with 3 tablespoons tamari and coconut milk. Taste test to see if you prefer a stronger salty/umami flavor and add 1 tablespoon tamari, if desired. The sauce should be somewhat thick and creamy with a pourable consistency. Add another tablespoon of coconut milk if the sauce needs to be thinned out more.

Prepare the Pasta

Bring a large pot of salted water to a boil. Cook noodles as directed on package. Drain the noodles, while reserving ¼ cup of the starchy water. Add the water to the almond butter sauce and set the cooked noodles aside.
While the noodles are cooking, warm the olive oil in a large skillet over medium heat. Add the onion and cook for several minutes, until translucent. Add the bell peppers and garlic, and continue to cook for 5 minutes more, or until the peppers are softened.
To the skillet, add the cooked noodles and the almond butter curry sauce. Toss until everything is evenly coated. Serve warm garnished with sesame seeds, cilantro and a squeeze of lime (optional), and enjoy!

Notes

Nutrition Facts are for 1/4th of recipe. They are an estimate and will vary depending on the specific brands you choose.

For more protein, I recommend adding baked tofu such as Wildwood's savory baked tofu which adds 17 grams of protein per serving. That brings the meal to a total of 36 grams of protein per serving.

Recipe minimally adapted from Vitality Cooking by Plantiful Alyssa

Nutrition