Spelt Coconut Curry Noodle Bowls with Crisp Vegetables

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

Coconut milk and red curry paste simmering with sliced vegetables in a deep sauté pan on the stove

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.

Two filled bowls with chopsticks and lime wedges on a linen-covered table, set for a family dinner

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Cooking Method: Stovetop

Cuisine: Asian-Inspired

Courses: Main Course

Difficulty: Easy

Servings: 4

Estimated Cost: 3.90

Calories: 528

Best Season: all_year_round

Dietary: Contains gluten (spelt), Dairy-Free, Egg-free, Vegan

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

1 tbsp coconut oil
1 yellow onion (medium (150 g); thinly sliced)
3 cloves garlic (minced)
15 g fresh ginger (grated)
3 tbsp red curry paste ((45 g))
1 tsp ground turmeric
400 ml full-fat coconut milk ((1 can); shaken well)
250 ml vegetable stock
1 tbsp soy sauce
2 tsp maple syrup
250 g extra-firm tofu (patted dry, cut into 2 cm cubes)
1 red bell pepper ((150 g); thinly sliced)
150 g broccoli florets (cut to about 3 cm)
1 carrot (medium (100 g); peeled into ribbons)
100 g sugar snap peas (trimmed)
2 tbsp lime juice (from 1 lime)

Noodles and toppings

250 g dried spelt noodles
1 tbsp salt (for the pasta water)
2 scallions (thinly sliced)
15 g fresh cilantro (leaves and tender stems, chopped)
1 tbsp toasted sesame seeds
1 lime (cut into wedges)

Instructions

1
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.
2
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.
3
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.
4
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.
5
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.

Keywords: spelt noodle bowls, coconut curry noodles, spelt noodles recipe, vegan coconut curry, red curry noodle bowl

Equipment

5-quart / 4.7 L pot
28 cm / 11-inch deep sauté pan
colander
chef's knife and cutting board
vegetable peeler
wooden spoon

Tips

Pull the spelt noodles one minute before the package time and rinse them, so they stay springy once the curry goes on.
Keep the curry at a gentle simmer with small bubbles at the edges, so the coconut milk stays smooth and does not split.
Cut broccoli florets to about 3 cm so they turn tender-crisp in 4 to 5 minutes alongside the other vegetables.
Stir the curry paste with the onions for a full minute before adding liquid, which softens its raw edge.
Assemble the bowls within 10 minutes of serving, because spelt noodles keep absorbing sauce and soften the longer they sit.

Variations

Swap the tofu for 300 g peeled raw shrimp, stirred in with the vegetables and simmered 3 to 4 minutes until pink and opaque.
Replace the broccoli with 150 g shredded kale and simmer for 4 minutes until the leaves are tender but still green.
Stir 1 tablespoon of smooth peanut butter into the sauce in step 3 for a richer, nuttier curry.

Storage and Reheating

Spelt coconut curry noodle bowls keep best when you store the curry and noodles separately. Cool them within 2 hours, then refrigerate in airtight containers for up to 3 days.

Reheat the curry in a saucepan over medium-low heat for about 5 minutes, stirring often, until steaming. Add a splash of stock if it has thickened. Warm the noodles by dipping them in boiling water for 30 seconds, then drain.

Skip the freezer. Coconut milk can separate when thawed, and the tofu turns spongy. Once the noodles are in the bowl, eat within 10 minutes.

Serving Suggestions

Spelt coconut curry noodle bowls are best served straight from the pan, with lime wedges on the side. Squeeze the lime over just before eating. It keeps the flavors clean against the rich sauce.

A cold cucumber salad dressed with rice vinegar adds a crisp contrast. Steamed edamame or quick-pickled radishes also work. Put chili oil on the table for anyone who wants more heat.

For a casual dinner with family or friends, set out the noodles, curry, and toppings in separate dishes. Everyone builds their own bowl, and the noodles stay firm until the curry goes on.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-coconut-curry-noodle-bowls/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!