Curry Veggie Noodles Recipe

Name: Curry Veggie Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Spaghetti Squash (small); 2 Tablespoons Coconut Oil; 1 Tablespoon Spelt Flour; 3/4 cups Almond Milk; 1/2 teaspoons Curry Powder; 1/2 teaspoons Dried Onion Flakes; 1/2 teaspoons Turmeric; 1/2 teaspoons Paprika; 1/2 Tablespoons Nutritional Yeast; 1 pinch Salt; 1 pinch Pepper; 1 pinch Red Chili Flakes

Servings: persons

1 whole Spaghetti Squash (small)
2 Tablespoons Coconut Oil
1 Tablespoon Spelt Flour
3/4 cups Almond Milk
1/2 teaspoons Curry Powder
1/2 teaspoons Dried Onion Flakes
1/2 teaspoons Turmeric
1/2 teaspoons Paprika
1/2 Tablespoons Nutritional Yeast
1 pinch Salt
1 pinch Pepper
1 pinch Red Chili Flakes

1
1. Cook the spaghetti squash. I usually cut it in half, scrape out the seeds and fill the wells half full of water. Place them in the microwave and cook for 5 minutes or so for a small one. It can be upwards of 15 minutes for a large one. Allow to cool and scrape sides into spaghetti strands.
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2. Prepare the sauce while the squash is cooling. Heat the coconut oil in a saucepan on medium heat.
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4. Add in the spelt flour, whisking to combine and soak up the oil.
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5. Allow to darken before adding the milk 1/4 cup at a time, letting it thicken between each addition. If you want a saucier consistency, add more milk.
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6. Once you reach the consistency of choice, add the curry, onion flakes, turmeric, paprika, and nutritional yeast.
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7. Mix thoroughly.
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8. Add spaghetti squash strands to the thickened sauce.
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9. Top with salt and pepper to taste.
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10. Spoon the mixture into a bowl.
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11. Garnish with more salt and pepper, red chili flakes, and nutritional yeast if desired.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole Spaghetti Squash (small), 2 Tablespoons Coconut Oil, 1 Tablespoon Spelt Flour, 3/4 cups Almond Milk, and more.

Yes, Curry Veggie Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Veggie Noodles

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