Cashew Coconut Curry Noodles
These Cashew Coconut Curry Noodles are creamy, packed with flavor and ready in less than 20 minutes, making them perfect for weeknights! Easy to customize, you can keep it vegetarian or add a protein – like chicken – for a more filling meal.
- 1 teaspoon vegetable oil
- 1/2 large red onion, sliced
- 2 garlic cloves, grated or minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons yellow, or red curry paste
- 2 tablespoons Open Nature cashew butter
- 1 tablespoon honey
- 2 cups broccoli florets
- 2 large carrots, sliced of julienned
- 2 cups O Organics coconut milk
- 2 tablespoons soy sauce
- 2 packages, 16oz total O Organics Chickpea Spaghetti
- Fresh cilantro, for garnishing
- Chopped cashews, for garnishing
- Lime wedges, for serving
Bring a large pot of salted water to a boil.
While the water is heating, heat the vegetable oil, over medium heat, in a large wok or skillet. Add the sliced onion and sauté until softened, about 2 minutes. Then, add the garlic and ginger and sauté until fragrant, about 1 minute.
Stir in the curry paste, cashew butter, honey and coconut milk.
Once steaming, add the vegetables and cook until softened, about 8-10 minutes.
While the veggies are cooking, cook the noodles in the boiling water according to package directions. When ready, drain and rinse under hot water.
When the vegetables are tender, add the soy sauce. Taste and adjust soy sauce (or salt) to your liking. If the sauce is too thick, add more coconut milk (or some pasta water) to thin it out.
Add the cooked noodles to the curry and toss to coat.
Divide into bowls, garnish with chopped cashews and fresh cilantro, and serve immediately, with lime wedges.
For soupier/saucier noodles, add some vegetable (or chicken) broth, or increase the amount of coconut milk.
Leftover will keep in the fridge, stored in an airtight container, for up to 4 days.
Reheat in your wok or skillet, over medium-high heat, adding more coconut milk to bring it back to a creamy consistency.
You can prepare the curry sauce and veggies and freeze them for up to 3 months. When ready to serve, no need to thaw! Place in your work and reheat - adding more coconut milk - until defrosted and warm. Add cooked noodles and serve.
Calories: 361kcal, Carbohydrates: 37g, Protein: 10g, Fat: 22g, Saturated Fat: 15g, Polyunsaturated Fat: 5g, Sodium: 356mg, Fiber: 7g, Sugar: 8g