Vegan Creamy Curry Noodle Bowls

1 Preheat the oven to 375 degrees. 
2 Trim the ends off the broccolini and chop the carrots and leeks. Then add all the veggies to a large bowl. Drizzle the olive oil on top, sprinkle with the 1 teaspoon of curry powder, and sprinkle with a few pinches of salt and pepper. Toss to coat all of the veggies.
3 Spread the veggies evenly onto a sheet pan, and roast at 375 degrees for 15-20 minutes. Or until the veggies are cooked through and the broccolini is getting brown on the tips. 
4 While the veggies are roasting, cook the rice noodles according to package directions. Drain when they are done.  
5 While everything is cooking, make the creamy curry sauce. Add all of the creamy curry sauce ingredients to a medium sized mixing bowl. Whisk to combine. Add a generous pinch of salt and a pinch of pepper. Then whisk again until totally smooth. Taste and adjust seasonings. Set aside. 
6 When the veggies and noodles are done, toss the noodles with about 1/2-3/4 of the sauce. Coat all the noodles with sauce. Add some to a bowl, then top with some of the roasted veggies, then top with a bit more sauce. Serve.