Vegan Curry Butternut Squash Noodles Easy, Quick, Grain-Free
The meal above was one of the most enjoyable meals I’ve made in a long time. It was actually mouth-watering and surprisingly filling. I finally tried my hand at a quick vegan and grain-free, nutrient-dense meal and it was so enjoyable I just had to share it. You won’t find this at your typical restaurant.
The warm and warming vegan curry is great for a quick, winter meal that won’t cause bloat and is easy to clean up afterward. This easy-to-prepare dinner produced energy that lasted far into the evening – it was a pick-me-up. Later in the evening I was hungry and was fine after a light, nutritious snack.
This vegan curry is dairy-free, grain-free, gluten-free, Paleo, sugar-free and egg-free.
What you need – Serves 2 – (one bowl each):
- Fresh Spinach
- 1 Red Pepper
- 1/2 Red Onion
- Cilantro (optional topping)
- Chopped mushroom of choice (I chose Portobello)
- Any other veggies of your choice such as broccoli or green beans.
- 1 can coconut milk – this one is BPA-Free
- Thai Kitchen green curry paste – surprisingly, this paste has no questionable ingredients and even comes in a glass jar. It makes cooking a cinch.
- Ideally – butternut squash noodles that are already cut. I got mine on manager’s special for $1.00 per tray. This made all the difference in time. Of course, you can cut your own by attaching the squash to a spiralizer or using a handheld spiralizer like this. You will need between one and three squashes to get the desired amount.
- Sweetener for the sauce – can use honey, date syrup, coconut sugar or leave out.
- Optional: sesame seeds, crushed red pepper flakes, lime juice, garlic.
- Toss butternut squash noodles with oil of choice – use coconut oil for vegan fare. Can also steam the noodles or pan cook. Preheat oven to 400. Place noodles on baking sheet and place in oven for 8-10 minutes after oven preheats. Can add minced garlic.
- Heat up the coconut milk in a sauce pan while you start chopping the veggies, onion and mushroom.
- When the milk is heated, add 1-2 TBS on the curry paste to taste. Add 1 TBS of sweetener of choice. Stir.
- Add the red pepper, onion, mushroom and any other veggies. But save your generous handfuls of spinach for the last few minutes.
- Simmer med-high heat till preferred tenderness – 4- 8 minutes.
- Both sauce and noodles should be ready about the same time. Scoop noodles into bowls and then spoon equal amounts of the curry sauce onto both noodle bowls.
- Add cilantro and sesame seeds – enjoy your amazing meal!
Can anyone think of a good side for this dish? For me, it was perfect as is.
Any other suggestions for this dish?
Please comment on this recipe and don’t forget to share!
Image: Copyright © 2017 Heather Callaghan. All Rights Reserved.
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