Veggie Noodle Curry Bowls

Veggie noodle curry bowls = your favorite noodles, loaded with creamy, spicy sauce and lots of veggies! Perfect when you’re craving Indian restaurant flavor in a comforting, bowl-style meal.

1 Tbs olive oil
2 tsp chili powder
2 tsp curry powder
3/4 tsp garam masala
1 1/2 tsp smoked paprika (regular is fine too)
1 1/2 tsp cumin
1/2 tsp coriander
pinch hot pepper flakes
water as needed
1 onion, chopped
1 red bell pepper, chopped
1 1/2 tsp garlic powder
1/4 tsp ginger
2 1/2 c (1 lb.) carrots, chopped
2 1/2 c unsweetened almond milk
1 tsp salt
2 tsp salt-free herb seasoning
1 6 oz. can salt-free tomato paste
1 Tbs coconut palm sugar (or your favorite sweetener)
2 servings of your favorite noodles or spaghetti (use gluten free if needed)
2 Tbs natural peanut butter
1/2 c noodle cooking water, reserved
about 1 1/2 c cooked chickpeas (or a 15 oz. can, rinsed and drained)
1 15 oz. can diced salt-free tomatoes
1 lb. bag frozen mixed vegetables
2 c frozen peas

View the full recipe at Eat Healthy Eat Happy →