This vegan red curry is fantastic! So flavorful and delicious! These one-pot vegan curry noodles are basically heaven in your mouth –– creamy, spicy, savory, you-name-it. Cook up a batch for your dinner meal prep!

Creamy Coconut Curry Noodles [Vegan]

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Cooking Time



  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tablespoon ginger root minced
  • 1-2 green chili minced; I used serrano peppers -- omit for less spice!
  • 3 tablespoons red curry paste or to taste
  • 1/4 teaspoon cayenne
  • 1 1/2 cups water / vegetable broth
  • 8 ounces dry noodles
  • 1 14-ounce can lite coconut milk or use 1/2 full-fat and 1/2 water
  • 4 cups broccoli or chopped veggies of choice
  • salt, pepper, and lemon juice to taste


On the Stovetop:

  1. In a large pot, heat some oil/water and sauté the onion, garlic, ginger, and chili for 4-5 minutes.
  2. Once fragrant, add in the curry paste and cayenne with a splash of water, using a spatula to incorporate well.
  3. Stir in the coconut milk, broth, and noodles. Cover and cook on low heat for 5 minutes, then add broccoli and cover again.
  4. Stir occasionally. After 5-10 minutes, the noodles & broccoli should be cooked through. (Some noodles cook more quickly than others, so keep an eye on them!)
  5. Season with salt, pepper, and lemon juice to taste. Serve warm.

In an Instant Pot:

  1. Follow everything above up to adding the noodles. Stir in broccoli along with the noodles + liquid + salt & pepper, then close the Instant Pot lid and cook on manual mode for 2-5 minutes (2 minutes for thinner wheat/rice noodles; 5 minutes for thicker pasta such as linguine). Quick-release the pressure once the time is up, then stir well & serve warm.


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