5/5 Curry Ramen (vegan)

This recipe takes about 30 minutes (5/5) and is a mix of staple and easily attainable ingredients (5/5). Also, it’s giving comfort food and we really enjoyed this meal! We did not have to edit this to make it vegetarian, but keep in mind if you’re a carnivore that you can add whatever protein you’d like to this recipe. For the original recipe and nutritional information click here.

Ingredients:

1 tablespoon sesame oil

1 cup shredded carrots

1 cup snap peas

8oz sliced mushrooms

2 tablespoons red curry paste

2 teaspoons curry powder

6 cloves minced garlic

2 teaspoons minced ginger

6 cups vegetable broth

1 can coconut milk (13.5oz)

2 packs of ramen noodles (or 8oz)

2 tablespoons lime juice

salt and pepper to taste

Instructions:

1.) Heat the sesame oil in a large pot over medium heat then add the carrots, peas and mushrooms. Stir. Add a pinch of each the salt and pepper. Stir to combine. Stir occasionally while cooking for 3 minutes.

2.) Add the curry paste, curry powder, garlic and ginger. Cook for an additional minute while stirring.

3.) Stir in the vegetable broth and coconut milk. Taste and add salt and pepper as needed. Then turn the heat to medium-high and bring to a simmer.

4.) Add the ramen noodles and cook for approximately 10 minutes until noodles are al dente. Take off the heat and stir in the lime juice. Serve warm.

Notes:

-this gave us about 4 servings and reheats very well the next day for lunch

-this recipe is not spicy so feel free to add whatever you want to cater to your tastes. My husband added a little hot sauce and highly recommends!

-I used jar-lic and bottled ginger instead of fresh and just estimated the amounts, it turned out great

-We served this with the H-E-B frozen veggie rolls and used the ramen broth as a dip of sorts

---

Let me know below if you try this recipe and what your thoughts are!

Until next time,

Happy Cooking