Vegan Thai Green Curry Noodle Bowl
No vegan recipe collection is complete without a Thai green curry recipe! Green curry is rich and flavorful and makes for an easy vegan dinner option. Pack your vegan green curry full of healthy vegetables and tofu. Make it a full vegan dinner by serving it with ramen noodles or over rice.
Ingredients
- 2 sweet potatoes washed and diced into small, bite-sized pieces
- 1 tbsp high-heat, neutral tasting oil I like avocado oil or grapeseed oil
- 1 tbsp cumin
- 2 bunches broccolini washed and trimmed
- 1 bunch asparagus washed, with the woody ends trimmed and then cut into bite-sized pieces
- 1 tbsp coconut oil
- 1/2 yello onion diced
- 1 tbsp freshly grated ginger
- 1 clove garlic minced
- 8-10 shiitake mushrooms rinsed, destemmed and sliced
- 4 oz jar green curry paste I like Thai Kitchen's
- 2 14 oz cans full fat, unsweetened, coconut milk
- 1 cup water or vegetable broth
- 2 tbsp tamari
- 1 pkg ramen noodles I like Lotus Food's Jade Green Ramen Rice Noodles (R); there should be four "bricks" of noodles in each package, one for each diner
- 8-10 basil leaves Thai basil is best if you can find it; washed and torn
- 1 handful cilantro leaves washed and torn
- 1-2 fresh limes washed and quartered
- sriracha sauce optional for additional spice
Instructions
- Preheat your oven to 450 degrees.
- Wash and dry the sweet potatoes, then dice them into bite-sized pieces. Toss in 1 T. of a neutral-tasting, high-heat oil (I like to use avocado or grapeseed oil) and sprinkle with 1 T. of cumin powder.
- Spread the sweet potatoes out on a baking sheet and roast for 25-35 minutes. Check the potatoes every 5-10 minutes and toss them around 15 minutes for even roasting.
- Prepare your broccolini, asparagus, mushrooms, onion, garlic, ginger, basil and cilantro.
- While the sweet potatoes are roasting, add 1-2 inches of water to a large, deep skillet or stockpot and bring to a boil. Once boiling, add the broccolini and asparagus. Blanch until they are bright green (about 2-4 minutes) and immediately transfer to a bath of ice water. Allow to cool for 1-2 minutes and then remove.
- In a large stockpot, heat the coconut oil until shimmering. Add the mushrooms and sauté on high heat until they turn a golden brown then remove from the pot and set aside.
- Add the onions into the stockpot and reduce the heat to medium. Sauté the onions until soft and translucent. About 5 minutes. Add the garlic and ginger and continue to sauté for 2-3 more minutes, being careful not to burn. Stir in the green curry paste until cook until fragrant about 1-2 minutes. Reduce the heat to medium-low and add the coconut milk, water and tamari. Simmer until warmed through.
- Cook the rice noodles al dente in a separate pot. Drain and rinse with cold water. You want to avoid overcooking the rice noodles.
- Add the cooked noodles to your serving bowls and add ~1 cup of the curry broth. Add the roasted sweet potatoes, broccolini, mushrooms and asparagus. Top with torn basil and cilantro and season with fresh limes and sriracha sauce.
Tried this recipe?Let us know how it was!