Dairy-Free Curry Udon
Discover the bold and comforting flavors of Dairy-Free Curry Udon, a plant-based twist on a Japanese classic. This recipe combines tender udon noodles with a luscious coconut curry broth, infused with aromatic garlic and curry powder for a fragrant base. Fresh vegetables like carrots, red bell peppers, and spinach add vibrant color and nutrients, while soy sauce and a hint of maple syrup provide perfectly balanced umami and sweetness. Thickened with cornstarch for a silky finish, this dairy-free dish is creamy without compromise, thanks to rich coconut milk. Ready in just 40 minutes, it’s ideal for busy weeknights when you need a comforting yet wholesome meal. Garnished with sliced green onions, this vegan curry udon is a soul-warming crowd-pleaser that’s packed with flavor and entirely dairy-free. Perfect for anyone looking to enjoy satisfying Japanese-inspired cuisine with a healthier twist!
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Recipe Information
Ingredients
- 8 ounces dried udon noodles
- 2 tablespoons coconut oil
- 1 medium, chopped onion
- 1 medium, sliced carrot
- 1 medium, sliced red bell pepper
- 3 cloves, minced garlic
- 2 tablespoons curry powder
- 4 cups vegetable broth
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups baby spinach
- 2 stalks, sliced green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by cooking the udon noodles according to the package instructions. Drain and set them aside.
In a large pot, heat the coconut oil over medium heat.
Add the chopped onion, sliced carrot, and sliced red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and curry powder, cooking for an additional minute until fragrant.
Pour in the vegetable broth and coconut milk, stirring to combine.
Add the soy sauce and maple syrup to the pot, and bring the mixture to a simmer.
In a small bowl, mix the cornstarch with water to create a smooth slurry. Stir this into the simmering broth to thicken it slightly.
Add the cooked udon noodles to the pot, stirring gently to combine.
Stir in the baby spinach until it wilts.
Season the curry udon with salt and black pepper to taste.
Serve the curry udon in bowls, garnished with sliced green onions.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8820 mg | 384% | |
| Total Carbohydrate | 307.8 g | 112% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 69.5 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3025 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
