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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Spicy Curry Ramen

4.0

2 tbsp olive oil

6 cloves garlic, (minced)

2 inch piece ginger root, (grated)

1 ½ tbsp curry powder

1 tsp garam masala

½ tsp cinnamon

1 tsp salt

½ tsp black pepper

1 tbsp chili garlic sauce

2 tsp tomato paste

6 cups low sodium vegetable stock ((1440g))

1 ¾ cups coconut milk ((450g))

4 packs dry ramen noodles

2 small bok choy, (halved)

2 cups bean sprouts ((220g))

1 cup red cabbage, (chopped (90g))

1 lime, (cut into wedges)

2 cups shelled, cooked edamame ((320g))

1 cup shredded carrots ((185g))

Black sesame seeds

In a large high walled skillet or dutch oven, over medium heat, add oil. Once hot, add garlic and ginger and sauté for 30 seconds. Add spices (curry powder through black pepper), chili garlic sauce and tomato paste. Stir together and make a paste with the ingredients. Cook for another 30 seconds, careful not to burn.
Add vegetable stock and coconut milk and stir well to combine with the paste. Reduce to simmer. Add Ramen packets. As the noodles soften, break them apart. Cook for 8-10 minutes. During the last 5 minutes, add bok choy and bean sprouts.
Once finished, add some noodles and broth to a bowl. Add raw vegetable toppings on top as desired. Drizzle with lime and black sesame seeds.

Course🍽️Main Course

Diets🌱Vegan...

Category🍜Ramen

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 117 weeks ago

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