Dairy-Free Curry Udon

Warm, comforting, and completely dairy-free, this Curry Udon is a plant-based twist on a Japanese classic that's as indulgent as it is wholesome. Featuring tender udon noodles bathed in a rich, creamy coconut milk and vegetable broth base, this recipe gets its bold flavor from aromatic curry powder, garlic, and soy sauce, with a hint of natural sweetness from maple syrup. Packed with vibrant veggies like carrots, red bell peppers, and baby spinach, it's as nutritious as it is satisfying. The silky, lightly thickened broth clings beautifully to the noodles, making every bite a cozy delight. Ready in just 40 minutes, this one-pot vegan curry udon is perfect for busy weeknights or when you're craving something hearty and flavorful. Garnish with green onions for a fresh, savory finish and enjoy a bowl of dairy-free comfort food perfection!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Begin by cooking the udon noodles according to the package instructions. Drain and set them aside.

Step 2

In a large pot, heat the coconut oil over medium heat.

Step 3

Add the chopped onion, sliced carrot, and sliced red bell pepper. Sauté until the vegetables are softened, about 5 minutes.

Step 4

Stir in the minced garlic and curry powder, cooking for an additional minute until fragrant.

Step 5

Pour in the vegetable broth and coconut milk, stirring to combine.

Step 6

Add the soy sauce and maple syrup to the pot, and bring the mixture to a simmer.

Step 7

In a small bowl, mix the cornstarch with water to create a smooth slurry. Stir this into the simmering broth to thicken it slightly.

Step 8

Add the cooked udon noodles to the pot, stirring gently to combine.

Step 9

Stir in the baby spinach until it wilts.

Step 10

Season the curry udon with salt and black pepper to taste.

Step 11

Serve the curry udon in bowls, garnished with sliced green onions.

Nutrition Facts

Serving size	(2107.5g)

Amount per serving	% Daily Value*
Calories	1769.7

Total Fat 40.4g	0%
Saturated Fat 25.8g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 8820.5mg	0%
Total Carbohydrate 307.8g	0%
Dietary Fiber 27.8g	0%
Total Sugars 69.5g
Protein 44.0g	0%

Vitamin D 0IU	0%
Calcium 366.3mg	0%
Iron 20.8mg	0%
Potassium 3025.0mg	0%

*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.

Source of Calories

Fat: 20.5%

Protein: 9.9%

Carbs: 69.5%