Curry Vegetables Over Rice Noodles (Vegan, Gluten Free)

Print

Curry Veggies Over Rice Noodles (Vegan, Gluten Free)

Garbanzo beans add protein to this savory, simple, yet flavorful dish

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 2 cups Coconut Milk Beverage unsweetened
  • 1 cup Vegetable Broth
  • 1 tbs Red Curry Paste
  • 2 tsp Yellow Curry Paste
  • 1 tsp Turmeric
  • 2 tsp Garlic Salt
  • 2 tsp Paprika
  • 1 medium Yellow Onion sliced
  • 4 ea Organic Carrots peeled and chopped
  • 4 ea Organic Celery stalks chopped
  • 1 15 oz Organic Garbanzo Beans drained and rinsed
  • 1 14 oz Thai Kitchen Thin Rice Noodles
  • 1 tbs Cilantro chopped for garnish

Instructions

  1. In a pot over medium heat combine the coconut milk, vegetable broth, curry, turmeric, garlic salt and paprika.  Stir to combine and bring to a low boil.

  2. Add the chopped veggies and garbanzo beans and simmer until tender (approximately 10 mins)

  3. In a separate pot, prepare the rice noodles per the package instructions, drain once cooked

  4. To serve, portion out rice noodles and top with the curry vegetable mixture.  Garnish with chopped cilantro.

Leave a Reply