Jackfruit and Sun-Dried Tomato Curry Noodles (Vegan GF)

A rich and hearty bowl of fragrant sun-dried tomato curried jackfruit served with noodles, crunchy cashew nuts and fresh herbs. This makes a great warming, healthy plant-based and gluten-free lunch or dinner and is ready in under 30 minutes.

I am really into noodles at the moment – they make such a lovely change to rice and other grains. I still love to use lots of different grains, but noodles are probably the most fun to play around with and style…  and you all loved these when I shared them on my social media last week, so I thought it was about time to I wrote up the recipe to share it properly with you!

Jackfruit and Sun-Dried Tomato Curry Noodles

I first made these Jackfruit and Sun-Dried Tomato Curry Noodles back when it was a little bit cooler, but seeing as it is summer in the UK, the hot weather is not guaranteed. So, comfort food is always close to hand. And this bowl of noodles is a real bowl of joy, colour, texture and flavour. The ingredients are simple and most of them come from the cupboards or the freezer, so you don’t need to worry about any fancy fresh ingredients for this one! Even better still, this sauce tastes even better the following day or after freezing it, so make up extras for the week or months ahead.

Here’s what we need:

• For the base of the sauce: fry off red onion and garlic until soft.
• Now add the flavour: smoked paprika, ground cumin and ground coriander are all staple spices in my recipes – they are so versatile and welcome a whole host of cuisines and flavours.
• Sun-dried tomatoes: these add a lot of flavour to the dish! I love the intensity of sun-dried tomatoes; they are so rich and add a real Mediterranean vibe to this bowl of noodles.
• Jackfruit: this definitely saw a boom in popularity in recent years, and it is not something I use very often but I always enjoy it when I do. I like to buy it in a glass jar or tin in water which you drain. Break up the pieces slightly with your hands before adding to the pan – you will see how the jackfruit continues to breakdown and soften as it cooks in the juices and sauce.
• Chopped tomatoes and coconut milk: these form the sauce for this Jackfruit and Sun-Dried Tomato Curry Noodles. I always opt for half and half which keeps this sauce not too rich and heavy but equally as comforting and creamy.
• Tomato puree and tamari soy sauce: these are both for rich umami flavour and if you don’t have both, just go for one of them as they both add depth to the sauce. It’s amazing how a little goes a long way.
• Peas: a staple in most freezers that I know! These add a protein and fibre boost to the dish and a pop of green colour. Simply add them for the last 5 minutes of cooking and that’s all there is to it.
• Noodles: a key part of this Jackfruit and Sun-Dried Tomato Curry Noodles! Use whichever noodles you have to hand, making sure they are vegan and gluten-free where needed. I love buckwheat or soba noodles but thick udon noodles are great or you could use smaller noodles, too.

Jackfruit and Sun-Dried Tomato Curry Noodles

This meal is a great one to serve to hungry guests, friends and family and is a real crowd-pleaser. It is heaty enough for meat-eaters while being fully plant-based and full of wholefoods. It has so much flavour and the smells are pretty special, too! I hope you will love it as much as we do.

If you are looking for more main dishes, how about my:

• Tahini Noodle Satay Salad
• Harissa Chickpea Pitta Bead Pizzas with Tahini
• Balsamic Roasted Vegetable Rice Salad
• Grilled Tomato Asparagus and Chickpea Panzanella Salad
• Pesto Tomato Homemade Gnocchi

Jackfruit and Sun-Dried Tomato Curry Noodles (Vegan GF)

• Servings: 3
• Time: 30 minutes
• Difficulty: easy
• Print

A rich and hearty bowl of fragrant sun-dried tomato curried jackfruit served with noodles, crunchy cashew nuts and fresh herbs. This makes a great warming, healthy plant-based and gluten-free lunch or dinner and is ready in under 30 minutes.

Ingredients

• Olive oil
• 1 red onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 80g sun-dried tomatoes, chopped
• 1 tin jackfruit (drained weight approx. 255g)
• 1 tin chopped tomatoes (400g)
• 1 tin coconut milk, full-fat (400ml)
• 3 tbsp tomato puree
• 1 tbsp tamari soy sauce
• 200g peas
• 3 portions of noodles
• Salt and black pepper
• To serve: fresh coriander, toasted cashew nuts, chilli flakes, lime wedges

Directions

1. Heat 1 tbsp coconut oil in a frying pan and add the red onion and garlic for 5 minutes until softening. Add in the spices and fry for 2 minutes until smelling fragrant.
2. Drain the jackfruit and break it up slightly with your hands. Add the sun-dried tomatoes and jackfruit to the frying pan and stir to coat in the spices. Pour in the tinned tomatoes, coconut milk, tomato puree and tamari soy sauce with some salt and black pepper. Stir and allow to simmer for 15 minutes. Add in the peas and cook for 5 more minutes.
3. Meanwhile cook the noodles according to packet instructions.
4. Serve the noodles alongside the Jackfruit and Sun-Dried Tomato curry, top with fresh coriander, toasted cashew nuts, chilli flakes and lime wedges.

Jackfruit and Sun-Dried Tomato Curry Noodles

I look forward to hearing what you think of this Jackfruit and Sun-Dried Tomato Curry Noodles so please let me know in the comments below. tag me in your bowls, too – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With jackfruit curry noodles of love x