Creamy Curry Ramen
Ingredients
- 3-4 carrots
- 1/2 cauliflower
- 2 tsp avocado oil (or oil of choice), divided
- 1 tsp salt
- 1/2 tsp paprika
- 1/4 tsp pepper
- 1/2 large yellow onion (or one small onion) diced small
- 2 cloves garlic, minced
- 2 inch piece ginger, minced
- 1 1/2 tbsp red curry paste (yellow or green curry paste works too!)
- 4 cups filtered water
- 2 cans coconut milk
- 1 1/2 tbsp soy sauce
- 2 tsp bouillon paste (better than bouillon vegetarian)
- 1 1/2 tbsp jalapeño sauce
- 1 small bunch broccolini, chopped
- 2 heads bok choy, chopped
- ramen noodles (i used 4, 2 ounce ramen noodle packages, koyo brand)
- other toppings
- limes
- bunch of cilantro
Preparation
Preheat oven to 400 degrees f
Roughly chop carrots and cut cauliflower into florets
Place both on baking sheet, drizzle over 1 tsp of oil then season with salt, pepper and paprika
Bake in preheated oven for 30 minutes
Meanwhile, in a large pot heat oil and mince garlic and fresh ginger and finely chop the onions
Add onions and garlic to oil and sauté for 3 minutes
Season with a pinch of salt
To the pot add curry paste, water, ground turmeric, soy sauce and both cans of coconut milk; shake the cans before opening… (if there is some separation in the coconut milk, that is okay, scoop everything into the pot, the hard coconut milk will melt
Bring to a boil, stirring to ensure everything is well incorporated
Once boiling, reduce to a simmer then add bouillon paste, stir to make sure it fully dissolves then add yellowbird jalapeño sauce
You can add more spice depending on your preference
Chop bok choy and broccolini add to the simmering curry and cook for 5-7 minutes or until vegetables are tender
Turn off heat and taste, adjust seasonings and spice if needed
About 5 minutes before serving cook your ramen noodles according to the directions on package
When ready to serve, divide noodles between serving bowls, top with hot curry, baked carrots, cauliflower and finish it off with cilantro and lime