Name: 20 Minute Vegan Curry Ramen
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian/Indian
Ingredients: 1 tablespoon sesame oil; 1 cup shredded carrots; 1 cup sugar snap peas; 8 oz. sliced mushrooms; 1-3 tablespoons red curry paste; 2 teaspoons curry powder; 6 cloves garlic, minced; 2 teaspoons minced ginger; 6 cups vegetable broth; 1 (13.5 oz.) coconut milk; 8 oz. ramen noodles; Juice of 1 lime; Kosher salt; fresh cracked pepper; Fresh cilantro; Sliced jalapenos; Lime wedges

20 Minute Vegan Curry Ramen

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5 from 150 reviews

Can you believe 20 minutes is all it takes to get this healthy, vegan dinner on the table?! Loaded with fresh veggies and rich curry flavors, you’ll feel good about serving this meal to your family!

Author: Kylie
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 6-8 servings
Category: Main Dish
Method: Stovetop
Cuisine: Asian/Indian
Diet: Vegan

Ingredients

Units Scale

1 tablespoon sesame oil
1 cup shredded carrots
1 cup sugar snap peas
8 oz. sliced mushrooms
1-3 tablespoons red curry paste
2 teaspoons curry powder
6 cloves garlic, minced
2 teaspoons minced ginger
6 cups vegetable broth
1 (13.5 oz.) coconut milk
8 oz. ramen noodles
Juice of 1 lime
Kosher salt
fresh cracked pepper

For serving:

Fresh cilantro
Sliced jalapenos
Lime wedges

Instructions

Heat oil in a large pot or dutch oven over medium heat.
Add carrots, peas and mushrooms along with a large pinch of salt and pepper. Cook for 3 minutes, stirring occasionally.
Add curry paste, curry powder, garlic and ginger and cook for 1 minute, stirring.
Stir in broth and coconut milk and season to taste with salt and pepper.
Turn heat to medium high and bring to a simmer.
Add ramen noodles and cook for 10 minutes or until noodles are al dente.
Stir in the juice of 1 lime and serve!
Garnish with cilantro, jalapeno and lime wedges.

Equipment

coconut milk

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large pot

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Notes

This ramen reheats beautifully, but if you’re planning to eat it later make sure you separate the noodles from the broth before refrigerating. If the noodles and broth are stored together, the noodles will soak up all the broth and turn to mush. NO GOOD.
Some curry pastes can be spicy, so be sure to taste yours and adjust the amount in this recipe accordingly. I usually use Thai Kitchen red curry paste and find that it is very mild so I add the full three tablespoons in this recipe.
Use a big sturdy enameled cast iron pan for best results. This type of pan is going to ensure that the heat circulates evenly as your noodles and veggies simmer together!

Nutrition

Serving Size: 1/8 of recipe
Calories: 289
Sugar: 5 g
Sodium: 820.5 mg
Fat: 16 g
Carbohydrates: 33.3 g
Fiber: 3.1 g
Protein: 7 g
Cholesterol: 0 mg

Find it online: https://midwestfoodieblog.com/vegan-curry-ramen/