Mediterranean Green Curry Rice Noodle Bowl with Roasted Butternut, Zucchini Ribbons & Tahini Drizzle
A bold, fresh twist on your classic curry noodle bowl: roasted butternut squash meets tender zucchini ribbons, crispy chickpeas, and green curry-infused coconut sauce. Topped with a creamy tahini drizzle and fresh herbs, it’s a restaurant-level fusion bowl—vibrant, creamy, lightly spicy, and packed with textures.
Prep & Cook Time
Prep: 20 minutes
Roasting & chickpeas: 20 minutes
Cooking noodles & curry: 10 minutes
Total: 50 minutes
Ingredients
For roasted vegetables & chickpeas:
2 cups butternut squash, cubed
1 zucchini, shaved into ribbons (use a peeler)
½ cup cooked chickpeas (or canned, drained)
2 tsp olive oil
½ tsp smoked paprika
Salt & pepper, to taste
For green curry sauce:
2 tbsp green curry paste
1 cup coconut milk
1 tsp soy sauce or tamari
1 tsp maple syrup or honey
Juice of ½ lime
1 clove garlic, minced
1 tsp grated ginger
For noodles & assembly:
150 g rice noodles
1 tsp sesame oil
2 tbsp tahini
1–2 tsp water to thin tahini
Fresh cilantro or mint, for garnish
1 tbsp toasted pine nuts or sesame seeds
Optional: chili flakes for a mild kick
Instructions
1. Roast vegetables & chickpeas:
Preheat oven to 200°C (400°F).
Toss butternut squash cubes, zucchini ribbons, and chickpeas with olive oil, paprika, salt, and pepper.
Roast for 15–20 minutes until squash is tender and chickpeas slightly crispy.
2. Cook noodles:
Prepare rice noodles according to package instructions. Drain and toss with sesame oil.
3. Make green curry sauce:
In a pan, sauté garlic and ginger for 1 minute.
Add green curry paste and stir until fragrant.
Pour in coconut milk, soy sauce, and maple syrup. Simmer 3–4 minutes.
Stir in lime juice and adjust seasoning.
4. Prepare tahini drizzle:
Mix tahini with 1–2 tsp water until smooth and pourable. Optional: a squeeze of lemon juice for tang.
5. Assemble bowls:
Place rice noodles in bowls.
Top with roasted butternut, zucchini ribbons, and chickpeas.
Pour over green curry sauce.
Drizzle tahini over the top.
Garnish with pine nuts, fresh herbs, and optional chili flakes.
6. Serve:
Enjoy immediately—a medley of textures, flavors, and vibrant colors.
Tips & Notes
Extra protein: Add pan-seared tofu cubes or shrimp.
Zucchini ribbons tip: Add them to the oven in the last 5 minutes to avoid overcooking.
Make it lighter: Use light coconut milk or reduce the amount for a less creamy sauce.
Storage: Keep roasted veggies and sauce separately; assemble just before eating.
Nutritional Information
Calories: 350 kcal
Protein: 10 g
Fat: 18 g
Carbs: 38 g
Fiber: 8 g
Sugars: 7 g
Sodium: 400 mg