This easy vegan curry with chickpeas with baked spaghetti squash noodles is gluten free, packed with fibre with no grains.
I am a huge curry fan. We order Thai curry almost every week because I just love the sweet, spicy and tangy flavour. But for nights I’m craving those flavours when I want to lighten things up, this easy vegan curry with baked spaghetti squash noodles totally does the trick.
what do i need to make this easy vegan curry with baked spaghetti squash noodles?
I know the idea of making a Thai curry from scratch is super overwhelming, but this version could not be easier. You will need:
- Spaghetti squash, halved and seeds removed
- Extra virgin olive oil
- Extra firm tofu
- Red curry paste
- Low sodium tamari
- Maple syrup
- Lite coconut milk
- Sweet potato
- Snap peas
- Bell peppers
how do i make this easy vegetarian curry and spaghetti squash?
This vegan curry recipe with baked spaghetti squash is truly easy. I start by baking or microwaving the spaghetti squash until soft, and then scrape the flesh with a fork to pull it into noodles. I season with salt and pepper and keep the noodles in the squash shell.
I also weigh down the tofu to remove some of the excess moisture with paper towel or a kitchen towel.
Then to a large pan, I heat the olive oil over medium heat, then add the tofu and brown on all sides. Season with a pinch each of salt and pepper and then set the tofu aside.
Next, I add a bit more olive oil and add in the onions, garlic, ginger, and red curry paste. Saute until fragrant.
Next, I add in the tamari, maple syrup, lime juice, coconut milk and sweet potatoes, cover and cook for 10 minutes until almost completely soft.
Then add in the snap peas, bell peppers and chickpeas and cook just until soft, about 5 minutes. Toss in the tofu, coat everything with the sauce and season everything with salt and pepper, to taste.
Serve the vegan curry sauce on top of the spaghetti squash and garnish if desired with lots of yummy crunchy things.
can i substitute rice or noodles for the baked spaghetti squash?
You can use anything you want in place of the spaghetti squash as a base. Rice, quinoa, rice noodles or spaghetti would be amazing for the base of the curry. To keep it lower carb, you can do zucchini noodles, spaghetti squash or cauliflower rice, as well.
can i add chicken or shrimp to the vegan coconut curry sauce?
This is a great easy vegan curry as is, but if your family prefers a little meat, you can swap the tofu for chicken, shrimp or a “faux” meat as well.
would this curry sauce be okay to be made ahead of time for meal prep?
I have prepped this curry sauce 3 days ahead and it always keeps really well, so if you want to meal prep this easy vegan curry on the weekend and you can reheat it the week later.
do you have any other tasty curry recipes on your blog?
We love curry here at Abbey’s Kitchen! Check out these tasty options on the blog today.
What are your thoughts on this easy vegan curry? Have you ever tried to substitute in spaghetti squash noodles for regular noodles? Leave me a comment below with your thoughts!
Vegan Curry With Baked Spaghetti Squash Noodles
This easy vegan curry with chickpeas with baked spaghetti squash noodles is gluten free, packed with fibre with no grains
- 2 spaghetti squash (halved and seeds removed)
- 300 grams extra firm tofu (cubed)
- 3 tbsp extra virgin olive oil (divided)
- 1/2 onion (diced)
- 3 cloves garlic (minced)
- 1 1/2 tbsp ginger (minced)
- 1 1/2 tbsp red curry paste
- 1 1/2 tbsp low sodium tamari
- 1 1/2 tbsp maple syrup (or to taste)
- juice of 1 small lime
- 20 oz lite coconut milk
- 1 sweet potato (scrubbed and finely diced)
- 1 1/2 cups snap peas
- 2 bell peppers (cut into chunks)
- 1 can chickpeas (drained and rinsed)
- salt and pepper (to taste)
To bake the spaghetti squash, cut the squash in half lengthwise and remove the inner seeds. Place it on a baking sheet lined with tin foil, poke some holes in it and cover with foil. Bake for one hour at 375 F until soft. Alternatively, you can microwaving the spaghetti squash by placing cut side down on a plate covered in plastic wrap for about 10-15 minutes or until soft. Scrape the flesh with a fork to pull it into noodles. Season with salt and pepper and keep the noodles in the squash shell. Set aside.
- Place paper towel on a baking sheet and place the tofu on the paper towel. Top with more paper towel and a bunch of heavy items and press the moisture out for 15 minutes.
- Then to a large pan, I heat half of the olive oil over medium heat, then add the tofu and brown on all sides. Season with a pinch each of salt and pepper and then remove and set aside.
- Add the remaining olive oil and add in the onions, garlic, ginger, and red curry paste. Saute until fragrant. Add in the tamari, maple syrup, lime juice, coconut milk and sweet potatoes, cover and cook for 10 minutes until the sweet potatoes are almost completely soft.
- Add in the snap peas, bell peppers and chickpeas and cook just until soft, about 5 minutes. Toss in the tofu, and toss everything with the sauce. Season everything with salt and pepper, to taste.
- Serve the vegan curry sauce on top of the spaghetti squash and garnish with sesame seeds, toasted cashews and cilantro.
Updated on June 29th, 2020
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.