Vegan Coconutty Curry With Rice Noodles

Vegan Coconut Curry Recipe

This week, I was totally craving rice noodles — something I haven’t had in years. When I went totally sugar-free almost 3-years ago, I also had to give up white rice products, since they convert to sugar in the body, easily. So, that was the end of rice noodles for me.

But, now that I can eat fruit again, and I’ve added back potatoes, I decided to add back in rice vermicelli noodles, too.  Of course, I haven’t returned to eating any type of added sugar — no maple syrup, agave, honey, white sugar, or any other type of added sugar for me. But, since stopping heavy-duty treatment, I’m allowed to re-introduce other foods that I’ve been avoiding: like potatoes and rice.

So, here we are. Today’s Food Love recipe is for Vegan Coconutty Curry With Rice Vermicelli Noodles. Tucking into this noodle dish was so heavenly. I love how creamy the sauce is, and the noodles are so thin, soft, and satisfying.

You really need to try this recipe out. You’ll love it.

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Vegan Coconutty Curry With Rice Noodles
Prep time

Cook time

Total time


Noodles are always to yummy, and this coconutty dish is oh so delicious.
Serves: 2

  • This recipe is for 4-5 servings
  • 1 red bell pepper (sliced)
  • 2 zucchinis (cut)
  • 4 medium sized carrots (cut)
  • 2 kale leaves without stalks (chopped)
  • 1/2 of a sweet, white onion (roughly chopped)
  • 2 spring onions (chopped)
  • 1 big handful of chopped cilantro (finely chopped)
  • 2 inch cube of ginger (finely chopped)
  • 1 can of coconut milk
  • 1 cup of water
  • 2 tsp of ground cumin
  • 1 tsp of ground coriander
  • 1 tsp of ground fennel
  • 1 tsp of ground turmeric
  • 1/2 pack of rice vermicelli noodles
  • 2 garlic cloves (minced)
  • 1/2 lime
  • 2 tbsp of oil (grape seed, safflower, peanut, whatever)
  • sea salt
  • ground pepper

  1. Heat-up a large pot or wok. When it is hot, reduce the temperature to medium. Add 2 tbsp of oil to the pot or wok.
  2. To the oil, add the roughly chopped white onion. To the onion, add all of the spices. Cook the spices and onion for 2-minutes on medium heat.
  3. Add the carrots, red bell pepper, garlic, and ginger. Cook for 3 minutes, stirring frequently. (**do not add the other veggies, yet.)
  4. Add 2 big pinches of sea salt and pepper.
  5. Pour in the coconut milk and 1 cup of water. Stir.
  6. Cook the stew for 15 minutes. The liquid should be lightly bubbling.
  7. Add the zucchini and kale. Continue to cook the stew until all of the veggies are as soft as you want them. This will take approximately another 10-15 minutes.
  8. When the veggies are softened, and ready to eat, add the juice of 1/2 lime and 1 big handful of chopped coriander. Continue to cook for 5 minutes.
  9. Taste the stew. Is there enough salt and pepper? Add salt a little bit at a time, until the liquid is sufficiently seasoned.
  10. Serve the curry on top of rice noodles, or brown rice, or quinoa. Sprinkle chopped green spring onion on top. You can also add toasted, chopped cashews as well.
  11. Make the Rice Noodles
  12. Bring a large pot of water to a boil. Turn the heat off. Add 1 half pack of rice vermicelli noodles. Soak the noodles for 4-minutes. Strain the noodles and serve immediately.


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