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Coconut Curry Noodles and Butternut Squash from One-Dish Vegan

November 28, 2018 By Dianne 6 Comments

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Coconut Curry Noodle bowls with text overlayA cozy bowl of Coconut Curry Noodles and Butternut Squash from One-Dish Vegan by Robin Robertson is a great dinner dish for busy weeknights. This one-pot recipe is perfect for those nights when you can’t decide between a homemade Thai curry soup and a noodle bowl. It’s quick and easy to make, and it’s vegan and gluten-free.

One-Dish Vegan by Robin RobertsonDinner Inspiration

One of the things that I hear frequently from my health coaching clients is that they don’t feel inspired to cook dinner after coming home from a long day at the office. Luckily, Robin Robertson is here to help with her revised and expanded edition of One-Dish Vegan.

Coconut Curry Noodles ingredientsOne-Dish Vegan Revised and Expanded

One-Dish Vegan originally came out in 2013, and few things have changed since then. Cookbooks are now loaded with gorgeous full-color photos, and ingredients such as jackfruit are becoming more ubiquitous. So Robin has revised and updated her beloved cookbook to reflect those changes. This new edition has 25 more recipes, so if you do have the first one, you’re going to want to add this one to your library, too.

Coconut Curry Noodles in potOne-Dish Vegan

Robin begins One-Dish Vegan with info that newbie vegans will find handy, such as how to cook dry beans, how make your own seitan, and how to cook without oil.

If you’re already a pro in the vegan kitchen, you can dive right into the recipes. These dishes are all easy to make using ingredients are readily available at most grocery stores. They are all one-dish meals that are perfect for dinner – or for lunch, if you’re really hungry! You’ll find a few brunch – or breakfast for dinner! – recipes too, including a Layered Brunch Bake and Frittata Primavera.

The recipes range from soups and big salads to pastas, stir-fries, and casseroles. You’ll find summery light fare, such as Smoky Chickpea Salad with Mango and Avocado and Risotto with Artichokes and Mushrooms, as well as hearty comfort food dishes, like Butternut and Cremini Lasagna and Southwestern Mac and Queso. There’s even a whole chapter devoted to chili!

Coconut Curry Noodles in pot with One-Dish Vegan bookNot Always One-Pot Vegan

While these dishes are all healthy, well-balanced meals that can be served in one bowl, not all of them can actually be cooked up in one pot. A lot of them can be, but there are some that consist of components that are cooked separately and combined before serving. Sometime require sauces to be cooked in a different pot before it’s added to the dish, while others might call for a crust to be prepared separately before being filled with sautéed vegetables and baked.

 

Coconut Curry Noodles in bowl horizontalChapters in One-Dish Vegan include:

  • In the Kitchen
  • Soups that Make a Meal
  • Main-Dish Salads
  • Stovetop Simmers and Stews
  • Chili Today
  • Sautes and Stir-Fries
  • Pasta Plus
  • Oven to Table

Coconut Curry Noodles in bowls overheadCoconut Curry Noodles and Butternut Squash

I’ve made many recipes from the original version of One-Dish Vegan, including Spicy Peanut Soup, Spinach and Quinoa Tart, and Penne with Garlicky Escarole and White Beans. When my copy of the revised and expanded edition arrived, I immediately check out the new recipes. I decided to cook the Coconut Curry Noodles and Butternut Squash first. I love a good curry, and I happened to have some butternut squash on hand.

This is my favorite kind of cold weather meal. I love creamy coconut curries loaded with vegetables. It was quick and easy to make, and it’s pretty versatile. It’s definitely going to find its way into my meal rotation. I knew this recipe was going to be a hit, so I doubled it. I was so happy to have the leftovers for dinners throughout the week!

If you’re looking to add more easy meals to your dinner rotation, One-Dish Vegan is the book for you!

Coconut Curry Noodles close up

Coconut Curry Noodles and Butternut Squash from One-Dish Vegan square
Print

Coconut Curry Noodles and Butternut Squash

Butternut squash adds a touch of sweetness to the coconut-curry sauce. Mix and match vegetables or make it as spicy as you like—begin with as much or as little cayenne as you like and then garnish with sriracha or sambal oelek for more heat.
Course Main Course
Cuisine Fusion
Keyword coconut curry, coconut curry noodles, noodle bowl, one-dish vegan, thai curry soup, vegan curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yields 4 servings
Calories 204 kcal
Author Robin Robertson

Ingredients

  • 2 teaspoons neutral vegetable oil
  • 3 shallots chopped
  • 1 tablespoon (8 g) grated fresh ginger
  • 3 tablespoons (45 ml) wheat-free tamari
  • 1 tablespoon (6 g) yellow curry powder
  • 2 teaspoons ground coriander
  • ¼ teaspoon cayenne or to taste
  • 2 teaspoons sugar
  • Salt and freshly ground black pepper
  • 2 cups (475 ml) vegetable broth
  • 1 small butternut squash peeled and cut into ½-inch (1.3 cm) dice (about 3 cups)
  • 8 ounces (225 g) dried rice noodles
  • 2 cups (140 g) chopped bok choy or other leafy greens
  • 1 can (14 ounces, or 395 ml) of unsweetened coconut milk
  • ½ cup (8 g) chopped fresh cilantro
  • 2 scallions, chopped
  • Lime wedges to serve
  • Sriracha or sambal oelek to serve (optional)

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the shallot and ginger and cook, stirring, for 1 minute to soften. Stir in the tamari, curry powder, coriander, cayenne, sugar, and salt and pepper to taste.
  2. Stir in the broth and then add the squash. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 20 minutes or until the squash is tender. Add the bok choy and simmer for another 10 minutes.
  3. While the vegetables are cooking, soak the rice noodles in a bowl of hot water and set aside. When the noodles are soft, drain them and add them to the vegetables.
  4. Stir in the coconut milk and heat until hot—but do not boil. Taste and adjust the seasonings if needed.
  5. Serve in large bowls and garnish with cilantro and scallions. Serve with lime wedges and sriracha (if using).

Recipe Notes

From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission.

Coconut Curry Noodles in bowl from above squareIf you enjoyed this recipe, you might also like:

  • Green Thai Curry with Green Beans and Sweet Potatoes
  • Pumpkin Curry
  • Slow Cooker Curry with Tofu and Veggies
  • Thai Red Curry

I have a copy of One-Dish Vegan for one lucky winner this week. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight on December 4th. Good luck!

a Rafflecopter giveaway

Coconut Curry Noodles in bowls with sriracha

Filed Under: Vegan Books, Vegan Main Dish Recipes, Vegan Recipes Tagged With: curry, noodles, Robin Robertson, soup, Vegan

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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Reader Interactions

   

Comments

  1. Susan says

    November 28, 2018 at 6:57 PM

    My favorite one-dish vegan meal is tofu scramble which I make in my instant pot. It’s quick and easy and my husband likes it. This recipe you’ve shared looks really good. I don’t often make curry so it would be a nice addition to my regular rotation of meals!

    Reply
  2. jacquie says

    November 30, 2018 at 2:07 PM

    a rice and veggie bake in the oven

    Reply
  3. Lydia says

    November 30, 2018 at 9:20 PM

    Taco salad continues to be one of my favorites.

    Reply
  4. Corrine says

    November 30, 2018 at 9:30 PM

    I like casseroles best!

    Reply
  5. Karen D says

    December 1, 2018 at 1:52 PM

    Rice and beans

    Reply
  6. Piper says

    December 2, 2018 at 11:37 AM

    My favorite vegan one dish meal is a quick pasta, olive oil, roasted veggie bowl. But this recipe definitely looks great and I’d love to try it!

    Reply

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Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

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