Almond Butter Curry Noodles- made with simple pantry ingredients, this recipe is packed with flavor and comes together in less than 30-minutes! (vegan, gluten-free + high-protein)
Forget everything you know about peanut noodles. These Almond Butter Curry Noodles are about to become your new favorite weeknight meal. This recipe comes together in less than 30-minutes and is super simple to make. Which is perfect if you have young children that interrupt your thought process every 30 seconds.
In addition to being quick and easy, if you use high protein pasta and top it with a handful of tofu then each serving easily clocks in over 30 grams of plant-based protein. Time to flex those biceps! 
Almond Butter Curry Noodle Ingredients
- Almond Butter– This creates a creamy base for our curry sauce. For best results, use a natural almond butter that contains just roasted almonds and/or salt.
- Tamari (Soy Sauce)– Tamari adds salty, umami flavor to the sauce. Depending on whether you use salted almond butter you may just want to use 3 tablespoons rather than 4. If you need the recipe to be soy-free, you can sub equal amount coconut aminos.
- Coconut Milk- Coconut milk gives the sauce and an even creamier texture with a subtle coconut flavor. I like to use full-fat coconut milk but you can use light coconut milk. You can also sub a different kind of milk (such as plain soy milk) in a pinch.
- Pure Maple Syrup– To add a touch of sweetness, we’re using just 1 tablespoon of maple syrup. You can also use honey or agave nectar.
- Toasted Sesame Oil- Adds a complex, nutty sesame flavor to the curry sauce.
- Seasonings- Garlic powder, curry powder and ground ginger enhance the almond butter sauce with savory notes of curry.
- Noodles- You can use any kind of noodles you like here. I use Trader Joes lentil and brown rice spaghetti because it is high in protein and holds up just as well as wheat spaghetti.
- Olive Oil– Use any neutral flavored oil you prefer to sauté the vegetables.
- Bell Pepper, Onion and Garlic- These three vegetables create a flavor base for the noodles.
How to Make Almond Butter Curry Noodles
- Whisk together ingredients for the almond butter curry sauce.
- Cook noodles as directed. Drain noodles and reserve 1/4 cup of cooking water. Add to curry sauce.
- Sauté onion, peppers, and garlic. Add cooked noodles and curry sauce. Toss to combine.
- Serve warm and enjoy!
More 30-Minute Meal Ideas
Almond Butter Curry Noodles
Made with simple pantry ingredients, this recipe is packed with flavor and comes together in less than 30-minutes! (vegan, gluten-free + high-protein)
Servings: 4 bowls
For the Almond Butter Curry Sauce
- ¼ cup all-natural almond butter, ingredients should be just almonds and/or salt
- 3-4 tablespoons reduced sodium tamari (soy sauce), or use coconut aminos for soy-free option
- 3-4 tablespoons coconut milk
- 1 tablespoon pure maple syrup, or honey, if not vegan
- 1 teaspoon toasted sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon curry powder
- ¼ teaspoon ground ginger
- 1 teaspoon sriracha, optional
For the Pasta
- 8 ounces uncooked spaghetti, I like Trader Joes yellow lentil & brown rice spaghetti
- 1 tablespoon extra virgin olive oil, or preferred neutral flavored oil
- ½ onion, finely chopped
- 1-2 bell peppers, cored and finely chopped
- 2 garlic cloves, minced
- chopped cilantro, sesame seeds and lime for serving, optional
Prepare the Almond Butter Curry Sauce
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In a small bowl or measuring cup, whisk together the ingredients for the almond butter curry sauce, starting with 3 tablespoons tamari and coconut milk. Taste test to see if you prefer a stronger salty/umami flavor and add 1 tablespoon tamari, if desired. The sauce should be somewhat thick and creamy with a pourable consistency. Add another tablespoon of coconut milk if the sauce needs to be thinned out more.
Prepare the Pasta
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Bring a large pot of salted water to a boil. Cook noodles as directed on package. Drain the noodles, while reserving ¼ cup of the starchy water. Add the water to the almond butter sauce and set the cooked noodles aside.
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While the noodles are cooking, warm the olive oil in a large skillet over medium heat. Add the onion and cook for several minutes, until translucent. Add the bell peppers and garlic, and continue to cook for 5 minutes more, or until the peppers are softened.
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To the skillet, add the cooked noodles and the almond butter curry sauce. Toss until everything is evenly coated. Serve warm garnished with sesame seeds, cilantro and a squeeze of lime (optional), and enjoy!
For more protein, I recommend adding baked tofu such as Wildwood’s savory baked tofu which adds 17 grams of protein per serving. That brings the meal to a total of 36 grams of protein per serving.
Recipe minimally adapted from Vitality Cooking by Plantiful Alyssa
Calories: 385kcal, Carbohydrates: 43g, Protein: 19g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Sodium: 464mg, Potassium: 775mg, Fiber: 6g, Sugar: 5g, Vitamin A: 936IU, Vitamin C: 40mg, Calcium: 85mg, Iron: 1mg
