Spelt coconut curry noodle bowls pair nutty spelt noodles with a red curry coconut sauce, tofu, and simmered vegetables. The whole meal takes 35 minutes. You need one pot for the noodles and one pan for the curry.
Spelt noodles have a soft chew and a mild, slightly sweet flavor. They hold up well against a rich sauce. The texture stays light, not heavy.
The curry keeps well in the fridge. You can make it a day ahead and boil the noodles when you’re ready to eat. The steps stay clear, so the recipe suits a beginner.
Heat is easy to adjust. Use 2 tablespoons of paste for a mild bowl and 4 for more heat.
Why You’ll Love This Recipe
- Spelt noodles keep a soft chew in the sauce
- The curry keeps three days, so dinner comes together fast
- One pot for noodles, one pan for the curry
- Heat level stays easy to adjust with the paste
Ingredient Notes
- Spelt noodles: Look for dried spelt spaghetti or spelt noodles. Whole spelt versions have a nuttier taste and a firmer bite. Rice noodles work if you need gluten free.
- Red curry paste: Brands differ in heat and salt. Many contain shrimp paste, so check the label for a vegan bowl. Start with 3 tablespoons and adjust at the end.
- Full-fat coconut milk: Use canned, not the carton kind. Shake the can well so the cream and liquid blend. Light coconut milk makes a thinner sauce.
- Extra-firm tofu: Pat it dry and cut into 2 cm cubes so it holds its shape while it simmers. Chickpeas drained from a 400 g can are a fine swap.
- Soy sauce: Adds salt and depth. Use tamari if you want to avoid the wheat in regular soy sauce.
Spelt Coconut Curry Noodle Bowls with Crisp Vegetables
Description
A red curry coconut sauce, simmered with tofu and tender-crisp vegetables, spooned over spelt noodles that keep a soft chew. The sauce can be made a day ahead.
Ingredients
Curry
Noodles and toppings
Instructions
- Bring water with 1 tbsp salt to a boil in a 5-quart / 4.7 L pot. Cook the spelt noodles for 1 minute less than the package time, usually 7 to 9 minutes, until al dente. Spelt noodles soften fast and keep absorbing liquid, so pulling them early prevents mush. Drain, rinse under cool water, and set aside.
- While the water heats, heat the coconut oil in a 28 cm / 11-inch deep sauté pan over medium heat. Cook the onion for 4 minutes until soft and translucent. Add the garlic, ginger, curry paste, and turmeric, and stir for 1 minute until fragrant.
- Pour in the coconut milk, stock, soy sauce, and maple syrup. Stir until the paste dissolves. Bring to a gentle simmer over medium-low heat and cook for 5 minutes, until the sauce coats the back of a spoon.
- Add the tofu, bell pepper, broccoli, carrot, and snap peas. Simmer for 4 to 5 minutes, until the broccoli is bright green and tender-crisp. Stir in the lime juice and taste, adding a few drops more soy sauce if needed.
- Divide the noodles among four bowls and ladle the curry over them. Top with scallions, cilantro, and sesame seeds, and serve with lime wedges within 10 minutes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 528kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 19g95%
- Sodium 780mg33%
- Potassium 650mg19%
- Total Carbohydrate 62g21%
- Dietary Fiber 8g32%
- Sugars 9g
- Protein 19g38%
- Vitamin A 5500 IU
- Vitamin C 75 mg
- Calcium 130 mg
- Iron 4 mg
- Vitamin E 2 mg
- Vitamin K 60 mcg
- Thiamin 0.3 mg
- Riboflavin 0.15 mg
- Niacin 3 mg
- Vitamin B6 0.3 mg
- Folate 60 mcg
- Phosphorus 260 mg
- Magnesium 70 mg
- Zinc 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Pat the tofu dry with paper towels so the cubes stay intact in the sauce.
- Shake the coconut milk can well before opening so the cream and liquid blend evenly.
- Use 3 tablespoons of curry paste for medium heat and 2 for a mild bowl.
- Rinse cooked noodles under cool water to stop the cooking and remove surface starch.
