Vegan Curry Butternut Squash Noodles Easy, Quick, Grain-Free

By Heather Callaghan, Editor

The meal above was one of the most enjoyable meals I’ve made in a long time. It was actually mouth-watering and surprisingly filling. I finally tried my hand at a quick vegan and grain-free, nutrient-dense meal and it was so enjoyable I just had to share it. You won’t find this at your typical restaurant but it’d be an essential part of any vegetarian meal plan.

The warm and warming vegan curry is great for a quick, winter meal that won’t cause bloat and is easy to clean up afterward. This easy-to-prepare dinner produced energy that lasted far into the evening – it was a pick-me-up. Later in the evening I was hungry and was fine after a light, nutritious snack.

This vegan curry is dairy-free, grain-free, gluten-free, Paleo, sugar-free and egg-free.

What you need – Serves 2 – (one bowl each):

• Fresh Spinach
• 1 Red Pepper
• 1/2 Red Onion
• Cilantro (optional topping)
• Chopped mushroom of choice (I chose Portobello)
• Any other veggies of your choice such as broccoli or green beans. 
• 1 can coconut milk – this one is BPA-Free
• Thai Kitchen green curry paste – surprisingly, this paste has no questionable ingredients and even comes in a glass jar. It makes cooking a cinch.
• Ideally – butternut squash noodles that are already cut. I got mine on manager’s special for $1.00 per tray. This made all the difference in time. Of course, you can cut your own by attaching the squash to a spiralizer or using a handheld spiralizer like this. You will need between one and three squashes to get the desired amount.
• Sweetener for the sauce – can use honey, date syrup, coconut sugar or leave out.
• Optional: sesame seeds, crushed red pepper flakes, lime juice, garlic.

Directions:

1. Toss butternut squash noodles with oil of choice – use coconut oil for vegan fare. Can also steam the noodles or pan cook. Preheat oven to 400. Place noodles on baking sheet and place in oven for 8-10 minutes after oven preheats. Can add minced garlic.
2. Heat up the coconut milk in a sauce pan while you start chopping the veggies, onion and mushroom.
3. When the milk is heated, add 1-2 TBS on the curry paste to taste. Add 1 TBS of sweetener of choice. Stir.
4. Add the red pepper, onion, mushroom and any other veggies. But save your generous handfuls of spinach for the last few minutes.
5. Simmer med-high heat till preferred tenderness – 4- 8 minutes.
6. Both sauce and noodles should be ready about the same time. Scoop noodles into bowls and then spoon equal amounts of the curry sauce onto both noodle bowls.
7. Add cilantro and sesame seeds – enjoy your amazing meal!

Can anyone think of a good side for this dish? For me, it was perfect as is.

Any other suggestions for this dish?

Please comment on this recipe and don’t forget to share!

Image: Copyright © 2017 Heather Callaghan. All Rights Reserved.

Heather Callaghan is an independent researcher, writer, speaker and food freedom activist. She is the Editor and co-founder of NaturalBlaze.

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