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5 from 4 votes

Vegan Creamy Curry Noodle Bowls

Creamy tahini curry sauce tossed with rice noodles and roasted curry veggies!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Servings: 4
Author: Lauren Hartmann

Ingredients

Creamy Curry Sauce

Instructions

  • Preheat the oven to 375 degrees. 
  • Trim the ends off the broccolini and chop the carrots and leeks. Then add all the veggies to a large bowl. Drizzle the olive oil on top, sprinkle with the 1 teaspoon of curry powder, and sprinkle with a few pinches of salt and pepper. Toss to coat all of the veggies.
  • Spread the veggies evenly onto a sheet pan, and roast at 375 degrees for 15-20 minutes. Or until the veggies are cooked through and the broccolini is getting brown on the tips. 
  • While the veggies are roasting, cook the rice noodles according to package directions. Drain when they are done.  
  • While everything is cooking, make the creamy curry sauce. Add all of the creamy curry sauce ingredients to a medium sized mixing bowl. Whisk to combine. Add a generous pinch of salt and a pinch of pepper. Then whisk again until totally smooth. Taste and adjust seasonings. Set aside. 
  • When the veggies and noodles are done, toss the noodles with about 1/2-3/4 of the sauce. Coat all the noodles with sauce. Add some to a bowl, then top with some of the roasted veggies, then top with a bit more sauce. Serve. 

Notes

If the curry sauce is too thick for your liking, add another splash of water, adding enough to make it the thickness you like.
You can use any vegetables you want and roast them the same way.
Don't let the rice noodles sit around for too long after cooking without tossing with the sauce. They will stick together.
This is a great dish served cold as well, and is perfect for meal prepping.