Vegan Curry Udon
Dive into a hearty bowl of Vegan Curry Udon, where comfort meets vibrant flavors in every bite. This plant-based twist on the classic Japanese dish combines chewy udon noodles with a rich, aromatic broth made from Japanese curry powder, creamy coconut milk, and savory vegetable broth. Packed with tender tofu, fresh vegetables like carrot and broccoli, and a hint of sweetness from maple syrup, this recipe delivers layers of balanced taste. The dish comes together quickly, making it perfect for weeknight dinners, and is topped with fresh green onions, chili flakes, and a squeeze of lime juice for a zesty finish. Whether you're embracing vegan classics or searching for a cozy curry noodle recipe, this Vegan Curry Udon is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 400 grams Udon noodles
- 2 tablespoons Coconut oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 inch, grated Ginger
- 1 medium, sliced Carrot
- 100 grams Broccoli florets
- 2 tablespoons Japanese curry powder
- 4 cups Vegetable broth
- 1 cup Coconut milk
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 200 grams, cubed Tofu
- 2 stalks, sliced Green onions
- 0.5 teaspoon Chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 lime, cut into wedges Lime wedges
Instructions
Cook the udon noodles according to the package instructions. Drain and set aside.
In a large pot, heat coconut oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and grated ginger to the pot, sauté for another 1-2 minutes until fragrant.
Stir in the sliced carrot and broccoli florets, cooking for 3-4 minutes until they start to soften.
Add the Japanese curry powder and stir to coat the vegetables evenly.
Pour in the vegetable broth, coconut milk, soy sauce, and maple syrup. Stir well to combine.
Bring the mixture to a simmer and let it cook for approximately 5 minutes, allowing the flavors to meld.
Add the cubed tofu to the pot and let it simmer for another 5 minutes, ensuring the tofu is heated through.
Season the curry broth with salt, pepper, and chili flakes to taste.
Divide the cooked udon noodles into serving bowls and ladle the curry broth and vegetables over the noodles.
Garnish the bowls with sliced green onions and serve with lime wedges on the side.
Enjoy your Vegan Curry Udon hot, with the lime juice squeezed over for added zest.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5890 mg | 256% | |
| Total Carbohydrate | 207.5 g | 75% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 57.9 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 697 mg | 54% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3013 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.
