Creamy Cashew Coconut Curry with Rice Noodles
Rated 5.0 stars by 2 users
Category
Entree
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
This Coconut Curry with Rice Noodles is your go-to weeknight comfort dish—bold, creamy, and bursting with flavor. A fragrant blend of garlic, ginger, curry, and red chili flakes lays the foundation, while fire-roasted tomatoes and full-fat coconut milk bring richness to every bite. NOOCH IT! Cashew Parmesan adds a layer of umami depth that sets this dish apart from the rest.
Loaded with fresh veggies and finished with lime juice and cilantro, this one-pot curry is perfect over a bed of tender rice noodles for a quick, satisfying, plant-based meal.
Perfect for: weeknight dinners, cozy curry bowls, and bold plant-based flavors.
Ingredients
- 1 tbsp vegetable oil
- 1/2 cup red onion chopped
- 2 cloves garlic minced
- 1/2 tbsp minced ginger
- 1 tbsp curry powder
- 1/4 tsp red chili flakes
- 1 14 oz can fire roasted diced tomatoes (optional to sub regular diced tomatoes)
- 1 14 oz can coconut milk
- 2 cup vegetable broth
-
2 tbsp NOOCH IT! Cashew Parmesan
- 1 tsp sugar
- 1/2 tsp salt (or to taste)
- Juice of half a lime
- 3 cups chopped veggies of your choice (Pictured here: yellow pepper, broccoli, and asparagus)
- Cilantro for garnish
- Cooked rice noodles for serving (Approximately 8-12oz)
Directions
- Add vegetable oil to a large pot over medium high heat
- Once oil is heated, add chopped onions and cook for 5 mins or until softened
- Add garlic and ginger, cook for 1-2 mins
- Add curry powder and red chili flakes, stir until fragrant (About 1 min)
- Add diced tomatoes, coconut milk, vegetable broth, NOOCH IT!, and sugar
- Bring to a boil and then reduce heat to a simmer and cook for 5-10 mins
- Add chopped veggies, cook until tender about 5 mins
- Add lime juice and salt to taste
