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Creamy Coconut Curry Chickpea Noodle Bowl – Easy Vegan Dinner

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This Coconut Curry Chickpea Noodle Bowl is a vibrant explosion of creamy, aromatic flavors that come together in a wonderfully comforting bowl. It’s perfect for busy weeknights or a cozy weekend meal, offering a satisfying and nourishing plant-based dish.

Ingredients

  • Canned Chickpeas
  • Dried Chickpeas
  • Full-Fat Coconut Milk
  • Curry Paste (Red or Yellow)
  • Rice Noodles
  • Ramen Noodles (without seasoning packet)
  • Onion
  • Garlic
  • Fresh Ginger
  • Spinach
  • Bell Peppers (any color)
  • Carrots
  • Bok Choy
  • Lime Juice
  • Soy Sauce or Tamari
  • Brown Sugar or Maple Syrup
  • Fresh Cilantro
  • Green Onions
  • Toasted Peanuts or Cashews

Instructions

  1. Prep Your Ingredients: Drain and rinse your canned chickpeas thoroughly. Chop your onion, mince your garlic and ginger, and slice any bell peppers or other sturdy vegetables you're using. If cooking dried noodles, get your water boiling now or prepare them according to package directions.
  2. Sauté the Aromatics: In a large pot or Dutch oven, heat a tablespoon of your preferred cooking oil (like coconut or avocado oil) over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and grated fresh ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
  3. Bloom the Curry Paste: Add your chosen curry paste (red or yellow) to the pot. Stir it into the aromatics and cook for 1-2 minutes.
  4. Add Chickpeas and Vegetables: Stir in the drained and rinsed chickpeas along with any firmer vegetables like sliced bell peppers or carrots. Cook for 2-3 minutes.
  5. Simmer the Curry Base: Pour in the full-fat coconut milk and vegetable broth. Give everything a good stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes.
  6. Cook the Noodles: While the curry is simmering, cook your chosen noodles according to package directions. Drain them well and set aside.
  7. Finish the Curry: Once the curry base has simmered, stir in the fresh spinach. Add the soy sauce (or tamari), lime juice, and a touch of brown sugar or maple syrup. Taste and adjust the seasonings.
  8. Assemble and Serve: Divide the cooked noodles among serving bowls. Ladle a generous amount of the coconut curry chickpea mixture over the noodles. Garnish with fresh cilantro, sliced green onions, and a sprinkle of toasted peanuts or cashews. Serve immediately.

Nutrition

Keywords: Adjust the spice level by adding red pepper flakes or chili oil for heat. Feel free to add more vegetables based on what you have on hand, and remember to store noodles separately from the curry for best texture.

Find it online: https://softtasty.com/creamy-coconut-curry-chickpea-noodle-bowl-easy-vegan-dinner/