20 Minute Vegan Curry Ramen
Main Dish
20 min
289 kcal / serving
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!
Ingredients
- 1 tablespoonsesame oil
- 1 cupshredded carrots
- 1 cupsugar snap peas
- 8 oz.sliced mushrooms
- 1 tablespoonsred curry paste
- 2 teaspoonscurry powder
- 6 clovesgarlic, minced
- 2 teaspoonsminced ginger
- 6 cupsvegetable broth
- 1coconut milk
- 8 oz.ramen noodles
- 1juice of lime
- kosher salt
- fresh cracked pepper
- fresh cilantro
- sliced jalapenos
- lime wedges
Directions
- 1
Heat oil in a large pot or dutch oven over medium heat.
- 2
Add carrots, peas and mushrooms along with a large pinch of salt and pepper. Cook for 3 minutes, stirring occasionally.
- 3
Add curry paste, curry powder, garlic and ginger and cook for 1 minute, stirring.
- 4
Stir in broth and coconut milk and season to taste with salt and pepper.
- 5
Turn heat to medium high and bring to a simmer.
- 6
Add ramen noodles and cook for 10 minutes or until noodles are al dente.
- 7
Stir in the juice of 1 lime and serve!
- 8
Garnish with cilantro, jalapeno and lime wedges.