Vegan Green Coconut Curry Bowls With Zucchini Noodles

Have you ever found yourself craving something fresh, vibrant, and completely satisfying? That’s exactly how I felt the day I created these Vegan Green Coconut Curry Bowls With Zucchini Noodles. It was one of those afternoons when the sun was shining bright, and I wanted to bring a little sunshine into my kitchen. I didn’t want just any dish; I craved something that would make my taste buds dance while being healthy at the same time. This curry bowl combines creamy coconut milk, bright vegetables, and the delightful crunch of zucchini noodles, and it quickly became a favorite in my home. The best part? It’s all vegan, making it perfect for everyone, whether you’re a seasoned plant-based eater or just looking to add more veggies to your life.

Vegan Green Coconut Curry Bowls With Zucchini Noodles Ingredients

The ingredients used in these Vegan Green Coconut Curry Bowls With Zucchini Noodles not only combine to create vibrant flavors but also work together to nourish your body. Each component brings its own unique benefits and taste, making every bite an experience.

• 2 medium zucchinis – spiralized for a delightful noodle texture.
• Salt – enhances the flavors of the dish.
• 1 tablespoon coconut oil – adds a rich flavor and is a great cooking fat.
• 1 teaspoon garlic – minced for a fragrant base.
• 1/2 teaspoon ginger – adds warmth and spice.
• 1 cup asparagus – brings a crisp texture and vibrant color.
• 1/2 large red bell pepper – sweet and crunchy, it enhances the dish.
• 1/2 cup leeks – offers a mild, onion-like flavor.
• 1/2 cup snow peas – provides a fresh, sweet crunch.
• 3/4 cup light coconut milk – gives the curry its creamy base.
• 1/4 cup pineapple juice – adds natural sweetness.
• 1 tablespoon green curry paste – for an authentic curry flavor.
• 1 tablespoon coconut sugar – a touch of sweetness to balance flavors.
• 1 teaspoon vegan fish sauce – adds umami depth.
• 2 cups spinach – packed with nutrients and color.
• 1/4 cup plus 2 tablespoons pineapple tidbits – for bursts of sweetness.
• 4 radishes – thinly sliced for crunch.
• Thai basil – aromatic and adds fresh flavor.
• Cilantro – for garnish and freshness.
• Squeeze of fresh lime juice – a zesty finish.

Cooking Instructions for Vegan Green Coconut Curry Bowls With Zucchini Noodles

Making these Vegan Green Coconut Curry Bowls With Zucchini Noodles is a delightful experience that you can easily follow. Let’s dive into the steps!

1. To start, release some of the excess moisture from the spiralized zucchini. Place them into a colander set over the sink or a bowl. Sprinkle with a pinch of salt and let them sit, stirring occasionally. This step is crucial as it prevents your noodles from becoming soggy.
2. While the zucchini is sitting, heat the coconut oil in a large pan over medium heat. Add the garlic and ginger, cooking and stirring constantly until they become golden brown and aromatic, which should take about one minute. This fragrant base sets the tone for the entire dish.
3. Next, add the asparagus, red bell pepper, leeks, and snow peas. Cook these veggies until they are tender and lightly browned, which typically takes around three to five minutes. Watch the colors change as they cook!
4. Now, it’s time to bring it all together! Pour in the light coconut milk, pineapple juice, green curry paste, coconut sugar, and vegan fish sauce. Stir well until the green curry is fully incorporated into the sauce. Turn the heat up to medium-high and bring it to a boil.
5. Once boiling, reduce the heat to medium-low, allowing the mixture to simmer. Stir occasionally until the sauce has reduced by about one-third and thickened slightly, which should take about ten to thirteen minutes. You’ll know it’s ready when it clings nicely to the veggies.
6. After the sauce is reduced, stir in the chopped spinach and let it cook for an additional one to two minutes, just until the spinach wilts. This adds a pop of color and nutrients!
7. While the sauce is finishing up, squeeze out as much excess moisture from the zucchini noodles as you can and lightly pat them dry with a paper towel. This step will ensure your dish stays perfect.
8. Divide the zucchini noodles between two bowls, creating a lovely nest for the sauce.
9. Now, divide the veggie and sauce mixture on top of the bowls of noodles, followed by the pineapple tidbits and thinly sliced radishes. This layering creates a beautiful presentation.
10. Finally, garnish with fresh Thai basil and cilantro, and don’t forget a squeeze of fresh lime juice for that zesty finish. Enjoy your beautiful creation!

Making Adjustments

These Vegan Green Coconut Curry Bowls With Zucchini Noodles are wonderfully adaptable. Here are some tips for making adjustments to suit your taste:

• Storage: If you have leftovers, store the curry in an airtight container in the fridge for up to three days.
• Freezing: You can freeze the coconut curry without the noodles for up to one month. Just thaw and reheat when you’re ready!
• Pairing: This dish pairs beautifully with a side of brown rice or quinoa for a heartier meal.
• Veggie Variations: Feel free to swap in seasonal vegetables like broccoli or bell peppers based on what you have on hand.
• Protein Boost: Add chickpeas or tofu for an extra protein punch if desired.

What to Serve With Vegan Green Coconut Curry Bowls With Zucchini Noodles

When it comes to serving these delightful Vegan Green Coconut Curry Bowls With Zucchini Noodles, the options are plentiful. Here are some of my favorite pairings:

• Brown Rice: A side of fluffy brown rice complements the creamy curry wonderfully and makes the meal more filling.
• Quinoa: For a protein-packed option, serve your curry with quinoa; it adds a lovely texture and flavor.
• Fresh Salad: A light salad with mixed greens, cucumber, and a tangy dressing can balance the richness of the curry.
• Spring Rolls: Crispy vegetable spring rolls make a fantastic appetizer before enjoying the curry bowl.
• Seasonal Fruit: Fresh fruit like mango or pineapple can be a refreshing dessert that pairs beautifully with the meal.
• Cashews: Top your bowls with some roasted cashews for extra crunch and nutty flavor.
• Occasions: This dish is perfect for dinner gatherings, meal prep for the week, or even as a vibrant dish for celebrations!

FAQ

Conclusion

The Vegan Green Coconut Curry Bowls With Zucchini Noodles are a delightful fusion of flavors and textures that make them a standout dish. I encourage you to try this recipe and bring a taste of vibrant culinary creativity to your table. It’s quick, nutritious, and absolutely delicious!

Vegan Green Coconut Curry Bowls With Zucchini Noodles

The ultimate comfort food! These Vegan Green Coconut Curry Bowls With Zucchini Noodles are creamy, vibrant, and packed with flavor. Perfect for a quick weeknight dinner, this dish combines fresh vegetables and rich coconut curry. You'll crave this healthy, delicious meal every night!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 medium zucchini spiralized with the 3mm blade
• to taste Salt
• 1 tablespoon coconut oil
• 1 teaspoon garlic minced
• 1/2 teaspoon ginger minced
• 1 cup asparagus cut into bite-sized pieces
• 1/2 large red bell pepper thinly sliced
• 1/2 cup leeks thinly sliced
• 1/2 cup snow peas halved
• 3/4 cup light coconut milk
• 1/4 cup pineapple juice
• 1 tablespoon green curry paste
• 1 tablespoon coconut sugar
• 1 teaspoon vegan fish sauce
• 2 cups spinach roughly chopped
• 1/4 cup pineapple tidbits drained
• 2 tablespoons pineapple tidbits drained
• 4 radishes thinly sliced
• to taste Thai basil thinly sliced
• to taste Cilantro roughly chopped
• to taste Squeeze of fresh lime juice

Equipment

• Saucepan
• Wooden Spoon
• Mixing Bowl
• Chef's Knife
• Frying Pan
• Large Pot

Method

 

1. To release some of the excess moisture, place the spiralized zucchini into a colander set over the sink or a bowl. Sprinkle with a pinch of salt and let them sit, stirring occasionally.
2. Heat the coconut oil in a large pan set over medium heat. Add the garlic and ginger and cook, stirring constantly, until golden brown and fragrant (about 1 minute).
3. Add the asparagus, red bell pepper, leeks, and snow peas and cook until the veggies are tender and lightly browned, about 3-5 minutes.
4. Add in the light coconut milk, pineapple juice, green curry paste, coconut sugar, and vegan fish sauce and stir until the green curry is incorporated into the sauce. Turn the heat up to medium/high and bring to a boil.
5. Once boiling, reduce the heat to medium/low and simmer, stirring occasionally until the sauce has reduced by about 1/3 and thickened slightly, about 10-13 minutes. Once reduced, stir in the chopped spinach and cook for an additional 1-2 minutes, until the spinach wilts.
6. Squeeze out as much excess moisture from the zucchini as you can, and lightly pat it dry with a paper towel. Divide the noodles between two bowls.
7. Divide the veggie/sauce mixture on top of the two bowls, followed by the pineapple tidbits and sliced radishes.
8. Garnish with Thai basil, cilantro, and a squeeze of fresh lime juice.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
• Tip 2: Freeze the curry without the noodles for up to one month.
• Tip 3: This dish pairs well with brown rice or quinoa.
• Tip 4: Feel free to swap in seasonal vegetables based on what you have.
• Tip 5: Add chickpeas or tofu for an extra protein boost.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.