Spicy Vegan Avocado Coconut Curry Noodles

Spicy Vegan Avocado Coconut Curry Noodles

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

219 Shares

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.

Photo credit: Bailey Ruskus