Vegan Curry Noodle Soup
Vegan Curry Noodle Soup

Vegan Curry Noodle Soup

Welcome back to another recipe! This Vegan Curry Noodle Soup is filled with veggies and protein, it’s a perfectly balanced meal and it’s a great addition to your plant-based diet.

It’s getting cold here in Italy and cold weather calls for warm, rich, creamy comfort food. This soup is a crowd favorite and makes everyone happy. Vegan curry is a great option when you don’t have a lot of time and want to make something that still tastes like you put a lot of effort into it (I think it’s the coconut milk that makes it taste like that).

Also, I think that soups are so simple to make, I like them because they’re packed with flavor and they are a great way to prevent waste in your kitchen, by using all the veggies you have left.

Sauté – Boil – Simmer – Serve!

Vegan Curry Noodle Soup

While I know it’s not easy to find the perfect tofu, and not everyone likes it, I recommend using it anyway to make this recipe well balanced.

I tried so many different types of tofu and techniques to get the perfect consistency. Certainly, buying extra firm tofu saves you a lot of time, but I know it’s not that easy to find everywhere, and if you cannot find it, I would try to add a few extra steps to make sure it has the perfect consistency.

Even if the tofu is for a soup, hence, it’s going to get a bit soggy, I always like to drain it. I know draining tofu is not that time friendly and you can totally skip this step. But if you like the consistency to be a bit more meaty, what I do is cover it in kitchen towels, put it on a plate and press on it with something heavy, like a pan for example. Sometimes if I have time a freeze it over night, to make it even more dry(which, in this case, it’s a good thing), but you don’t need to if you are in rush.

Tofu is a really great source of protein if you follow a plant-based diet, so it’s nice to know how to make it even more delicious.

 

Vegan Curry Noodle Soup
So, this plant-based soup is definitely going to warm your heart and soul today!

What you will need to make this Delicious Vegan Curry Noodle Soup:


Ingredients Required:

Garlic

Ginger

Bell peppers

Mushrooms

Coconut milk

Soy sauce

Extra firm tofu

Curry paste

Vegetable broth

Rice noodles

Bok choy

Green onions

Lime wedges 

 

Orgain Protein
 

Check out these other amazing fall inspired soup recipes!

Creamy Vegan Carrot Apple Soup

Vegan Chicken-Less Noodle Soup

Butternut Squash & Thyme Soup

 

 

Benefits of…

Ginger

  • I will never stop talking about the benefits of ginger. Apart from being a great addition to a lot of recipes it’s an amazing immune booster and it helps with nausea and menstrual cramps.

Tofu

  • This meat substitute contains several anti-inflammatory, antioxidant phyto-chemicals making it a great addition to an anti-inflammatory diet. It is also a good source of ‘complete’ protein – meaning that it has a well balanced amino acid profile – in addition to fiber, potassium, magnesium, iron, copper and manganese.

Garlic

  • Where do I begin? Garlic has been proven to be one of the most nutritious dense foods there is. It has lot of health benefits, from anti-inlfammatory, to immune-boosting to antioxidant. It may help with lowering cholesterol levels, which may lower the risk of heart disease. Bottom line, garlic is packed with vitamins and it’s delicious!
Vegan Curry Noodle Soup

Vegan Curry Noodle Soup

This delicious vegan curry noodle soup is the perfect comfort soup for any fall or winter night!
5 from 1 vote
Print Pin Rate
Course: dinner, lunch, Soup
Cuisine: American, Indian
Keyword: budget friendly vegan, easy vegan soup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 542kcal

Ingredients

  • 4 cloves garlic minced
  • 1 inch piece of ginger peeled and grated
  • 1 red bell pepper sliced thin
  • 1 cup mushrooms sliced thin
  • 1 can coconut milk full fat
  • 4 tbsp soy sauce
  • 1 package extra firm tofu cubed
  • 4 tbsp curry paste I have tried with several and they were all amazing
  • 4.5 cups vegetable broth
  • 9 oz instant rice noodles
  • 1 large head of bok choy
  • 4 green onions sliced thin
  • 2 lime wedges halved to serve

Instructions

  • Heat skillet to medium high heat and toss in the cubed tofu and a splash of water. Heat until brown and then flip. Cook for 2-3 more minutes and then set to the side.
  • In a large stock pot, add ¼ cup water, garlic and ginger. Bring the heat to high and cook for a few minutes before adding in the curry paste and stirring for 60 seconds.
  • Once nice and fragrant, add in the veggie broth, soy sauce, coconut milk and bell peppers. Let simmer for 5 minutes and then add in the noodles and bok choy.
  • Add the tofu at the very end and a squeeze of lime and sliced green onions!
  • *Feel free to add hot sauce as you wish*
  • Blend together the dressing in a blender until smooth. Taste test and adjust. Prep the remaining veggies: If using frozen peas, thaw them out and steam if you wish. Slice the cucumber, tomatoes, and avocado.
  • Once ready, add equal amounts of everything to each bowl. Drizzle the dressing all over and enjoy!

Nutrition

Calories: 542kcal | Carbohydrates: 69g | Protein: 15g | Fat: 24g | Saturated Fat: 19g | Sodium: 2259mg | Potassium: 613mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3977IU | Vitamin C: 47mg | Calcium: 101mg | Iron: 6mg

Looking to lower your waste while prepping? Check these out!

Compostable & Unbleached Parchment Paper

Compostable Parchment Paper
The parchment paper by “If You Care” is unbleached, chlorine free, and compostable. I have used this up to the highest oven setting without any issues! Paper, in it’s natural state is beige or light brown. For years people have subjected it to a bleaching process to create the white sheets we all know and love.

Unfortunately, cleaning the paper is having the opposite effect on the environment. The most common bleaching agent – chlorine dioxide (ClO2) – occurs naturally as a component of salt, but once it separates from it’s natural pair it begins to cause problems. The paper bleaching process deposits chlorine in the lakes and streams where mills are most commonly located, and once there it bonds with organic matter in the form of dioxins. Dioxins are a group of highly toxic chemicals that are thought to pose negative effects on reproductive and immune system development, as well as cause several kinds of cancers. According to the U.S. Environmental Protection Agency, there is no safe level of dioxin exposure.

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Find more healthy vegan recipes like this Vegan Curry Noodle Soup when you join The WonderMamas Meal Plan Membership!

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Vegan Curry Noodle Soup
Garam Masala Coco-Carrot and Rice Bowl
Garam Masala Coco-Carrot and Rice

Garam Masala Coco-Carrot and Rice Bowl

Welcome back to the blog! The recipe that I am sharing with you all today has been a massive hit in my home. I made it completely by accident due to not going to the grocery store for about 13 days (I believe this is a record in our home) and all I had on hand were a heck of a lot of carrots and my pantry staples.

What in the world was I going to make?!

I headed to my pantry and I saw a jar of one of my all time favourite Indian cuisine pastes and spices: Garam Masala. Now, you do not NEED this paste or spice mix to make this dish, but I highly recommend it. If you have never tried Garam Masala, I urge you to do so. It has such a magnificent and heavenly taste that knocks every single veggie dish out of the park. If you cannot find this paste/spice at your local store (please ask them to stock it!) you can simply use any curry paste or spice.

What is Garam Masala?

It is a magical warming blend of spices like coriander, cumin, cinnamon, cloves, ginger, cardamom and nutmeg.

Garam Masala Coco-Carrot and Rice Bowl

Speaking of curry powder, did you know that this was invented by the British? Curry powder resembles the Northern Indian spice of Garam Masala (the spice that I urge you all to try!), but it is not a spice that most Indian cooks would recognise or use. The British invented curry powder to make a quick ready-made flavour that would recreate the Indian food that colonists came to love. Another invention of the British? The term “Curry” used for Indian dishes. It seems, wherever you go online, all of the Indian spiced dishes are just lumped into one big “Curry” category. Heads up, if you go to India and order “curry”, they will look at you like you are crazy.

So, with this information, you can bet your butts that I am ready to make a change. Here at WonderMamas, we will absolutely not lump the Indian cuisines into one category that does nothing to honour the amazing culture and cuisine of India. And so, I would like to introduce this beautiful dish to you all as….

“Garam Masala Coco-Carrot and Rice Bowl”

Our family has had this Garam Masala Coco-Carrot and Rice Bowl well over 8 times in two weeks, haha! It is THAT good. This will probably be the only time that I do not recommend adding anything extra to the dish. For some reason, the carrots do ALL of the work. I was tempted to add in potatoes and bell peppers on the second making of this dish but Martin begged me not to. He said to me “Baby, the carrots are too good!!”
Do not forget to add that squeeze of lime at the end, it is well worth it!
Please share a picture with me of the Garam Masala Coco-Carrot and Rice Bow on Instagram by tagging @veganwondermamas!

 

What you will need for this coconut carrot chickpea curry recipe…

Ingredients Required:

Red onion

Ginger

Garam Masala paste or powder

Turmeric

Carrots

Full fat coconut milk

Chickpeas

Lime

Hemp hearts

Basmati rice

Garam Masala Coco-Carrot and Rice Bowl


 

Find more vegan dinner recipes below:

Vegan Taco Salad Recipe

Vegan Black Bean Burger

The 5 Minute Chickpea Burger Recipe

Garam Masala Coco-Carrot and Rice Bowl

Garam Masala Coco-Carrot and Rice Bowl

A super simple dish that will satisfy all of your cravings!
5 from 2 votes
Print Pin Rate
Course: dinner, lunch
Cuisine: Indian
Keyword: Curry
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 508kcal

Ingredients

  • 1 Red onion
  • 1 inch Fresh ginger grated
  • 2 tbsp Garam masala paste Can substitute 1:1 for powder
  • 1 tsp Turmeric powder
  • 1 pinch black pepper
  • 6 large carrots peeled, and sliced into bite sized chunks (I would opt for cubes Vs discs)
  • 1 can Full fat coconut milk
  • 1 can Chickpeas  rinsed and drained
  • 1 Lime juiced, (start small and add more as you wish)

To serve

  • 4 tbsp Hemp hearts hemp hearts to serve over each bowl
  • 1 cup basmati rice dry

Instructions

  • Grab a stock pot and heat to medium high heat. Chop up your red onion and add to the pot with 1/4 cup water. Allow the onion to saute for 3 minutes and then add in the grated fresh ginger.
  • Add more water as needed to avoid sticking. Allow the ginger and onion to heat for a couple more minutes together and then stir in the garam masala, turmeric and black pepper. Stir well. Once the fragrance is strong, add in all of the remaining ingredients except for the lime.
  • Mix well and bring to a boil. Lower to a simmer and cover. Allow the mixture to simmer for 15-20 minutes unti the carrots are tender (this does depend on the size of your carrots so please do check in).
  • This would be a wonderful time to prep any jasmine or basmati rice that you need, just follow the package instructions. If using an instant pot, cook for 4 minutes on low pressure. I like to always use 1 part rice to 1.5 parts water. Be sure to add a pinch of salt to the pot!
  • Once the carrots are tender, remove from heat and squeeze in some lime. Cover again and let sit for a few minutes.
  • Add one scoop of rice to each serving bowl and top with a nice big scoop of this garam masala mixture. Sprinkle hemp seeds all over and enjoy!

Notes

**If using a curry paste or powder, just substitute one for one.
**You can absolutely add ANY vegetables to this dish. I do recommend trying it with just  the carrots first though, it's phenomenal!

Nutrition

Calories: 508kcal | Carbohydrates: 56g | Protein: 12g | Fat: 28g | Saturated Fat: 19g | Sodium: 91mg | Potassium: 679mg | Fiber: 5g | Sugar: 7g | Vitamin A: 18120IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 6mg

 

 

Benefits of…

Turmeric 

  • The main ingredient in Turmeric is Curcumin, which boosts antioxidants and has an extremely strong anti-inflammatory effect. 
  • Turmeric reduces inflammation, which is vital in protecting the immune system. Chronic inflammation is the root cause of many chronic diseases, so reducing unnecessary inflammation is extremely important.
  • Turmeric dramatically increases antioxidants. It not only neutralizes oxidation of the cells but also boosts a body’s own antioxidant enzyme.

Ginger

  • Ginger reduces gas and improves digestion. The enzymes in ginger have been shown to break up gas molecules in the gut and relieve any discomfort and it increases movement in the digestion tract. 
  • Helps relieve nausea. Growing up, my mom always made me drink a cup of ginger tea when I had a stomach ache- and now, I know why.
  • Ginger has been reported to help ease a cold or the flu. Adding fresh ginger may help protect the respiratory system, but the dried ginger did not have the same impact.

Hemp Hearts

  • Hemp hearts are technically a nut, but they are incredibly nutritious nevertheless. They contain over 30% fat, mostly essential fatty acids, which is vital for heart health. 
  • Contain significantly more protein than flax or chia seeds. The protein is very high quality as well, so perfect for all my plant-based mamas!
  • Hemp hearts have a lot of sneaky nutrients, including phosphorus, vitamin E, zinc, iron, potassium, sodium, magnesium, and calcium.

Garam Masala Coco-Carrot and Rice Bowl

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Join us in the WonderMamas Meal Plan Membership Program.
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Garam Masala Coco-Carrot and Rice Bowl