Spicy Vegan Avocado Coconut Curry Noodles

Bailey Ruskus

Spicy Vegan Avocado Coconut Curry Noodles

A combination of silky coconut milk and avocado ensure this California-inspired curry is a melting pot of flavor.


Like soup, curries tend to build flavor over time. Make the paste for this recipe from the Cook. Heal. Go Vegan! cookbook ahead of time for a rich and vibrant weeknight dish. 

What you need:

For the curry paste: 
2 scallions, ends removed 
½ medium avocado, peeled 
¼ yellow onion, chopped 
¼ packed cup cilantro leaves and stems 
3 cloves garlic, peeled 
1 small jalapeño, deseeded 
1 tablespoon minced fresh ginger 
¼ teaspoon ground cumin 
¼ teaspoon ground coriander 
¼ teaspoon ground turmeric 
1 tablespoon fresh lemon juice 
1 teaspoon salt 
¼ cup water 

For the noodles:
1 teaspoon coconut oil 
¼ yellow onion, sliced 
1 teaspoon salt, divided 
1 yellow bell pepper, sliced 
1 (14-ounce) can full-fat coconut milk 
1 tablespoon liquid aminos 
1 (14-ounce) block firm tofu, cut into 1-inch cubes 
1 (8-ounce) package brown rice pad Thai noodles 
1 medium bunch broccolini, stems removed 
1 tablespoon coconut aminos 
2 tablespoons lime juice 
1 large avocado, thickly sliced 
Chopped scallions, for topping

What you do:

  1. For the curry paste, into a blender, add all ingredients and blend until smooth. Into a medium bowl, pour paste and set aside. 
  2. For the noodles, in a large sauté pan over medium heat, warm oil. Add onion and ½ teaspoon of salt and cook 1 minute, until onions begin to soften. Add bell pepper and cook 1 minute. Add curry paste and cook 1 minute. Add milk, liquid aminos, and tofu. Cover, reduce heat to low, and cook curry for about 5 minutes. 
  3. In a large pot, cook noodles according to package instructions.
  4. To curry, add broccolini, coconut aminos, lime juice, and avocado. Cover and cook 5 more minutes, until broccolini is tender and bright green. 
  5. Into four serving bowls, add noodles and top with curry. Garnish with scallions.
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