This Vegan Curry Udon is:
- perfectly spicy
- packed full of veggies
- so comforting!
Curry Udon is a popular Japanese dish that consists of a Japanese Curry-like broth filled with thick, chewy udon noodles and vegetables.
The recipe for the curry soup was inspired by my Gluten-Free Vegan Japanese Curry, which is easy to make and so delicious: it’s rich and creamy, subtly spiced and salty-sweet. This recipe here differs slightly as it includes a lot more water to create a more soup-like consistency.
Whilst udon noodles aren’t traditionally gluten-free, you can find gluten-free ones nowadays, either online or in some Asian supermarkets. If you can’t get hold of udon noodles, you could alternatively use soba (buckwheat) noodles, rice noodles, or even spiralised vegetables!
As for veggies, you can use any you like! I went for:
- Sugar-snap peas
For extra protein, you could add tofu, green peas, chickpeas, or anything else you fancy!
You can top this Vegan Curry Udon with pickled ginger and sliced spring onions, if you like. It’s delicious on its own, but also goes well with this Wagamama-Inspired Salad.
For more curry recipes, check out my:
- Chickpea Sweet Potato Peanut Curry
- Japanese Curry
- Vegan Chickpea Pumpkin Curry
- Thai Green Curry Rice Soup
- Tofu Satay Curry
- Pumpkin Curry Soup
- Potato Pea Curry
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Vegan Curry Udon:
Vegan Curry Udon (GF)
- 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cm (1/2 inch) ginger, peeled and minced
- 1 heaped teaspoon curry powder, to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 carrot, peeled and sliced
- 200 ml (4/5 cup) tinned tomatoes
- 200 ml (4/5 cup) coconut milk
- 1 vegetable stock cube (ensure gluten-free if necessary)
- 1 teaspoon agave syrup (or sub any other sweetener)
- 1 tablespoon tamari (or soy sauce if not gluten-free)
- 1 tablespoon cornflour (cornstarch)
- Salt + pepper, to taste
- 3 portions udon noodles (gluten-free if necessary or sub rice noodles or soba noodles)
- Heat up the coconut oil in pan and add onion, garlic and ginger once hot
- Fry for about 10 minutes until softened
- Add curry powder, cumin and turmeric and fry for a minute until fragrant
- Add the carrots, tinned tomatoes, coconut milk, stock cube, agave syrup and tamari, with 600ml (2 1/2 cups) water
- Bring to the boil then turn down heat and simmer for 15-20 minutes
- Dissolve the cornflour in a small amount of water in a separate bowl, before adding to the curry
- Stir well and leave to heat gently for a further couple of minutes until sauce is thickened. If it's still looking too thin, do the same with more cornflour dissolved in water first - or add more water
- Add salt + pepper to taste
- Meanwhile, cook the udon noodles according to instructions on packet
- Place the cooked noodles in bowls and pour over the curry soup
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