Vegan 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, 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 (4, 2-ounce packages, koyo brand)
Toppings
- Limes
- Bunch of cilantro
Preparation
Preheat oven to 400 degrees F. Roughly chop carrots and cut cauliflower into florets. Place both on a baking sheet, drizzle with 1 teaspoon of oil, season with salt, pepper, and paprika, and bake for 30 minutes.
Meanwhile, in a large pot, heat oil. Mince garlic and fresh ginger, and finely chop the onions. Add onions and garlic to the oil and sauté for 3 minutes. Season with a pinch of salt.
Add curry paste, water, ground turmeric, soy sauce, and both cans of coconut milk to the pot. Shake the cans before opening. If there is separation, scoop everything in; the hard part will melt.
Bring the mixture to a boil, stirring to incorporate. Reduce to a simmer, add bouillon paste, stir to dissolve, then add jalapeño sauce. Adjust spice as preferred.
Chop bok choy and broccolini. Add them to the simmering curry and cook for 5-7 minutes or until tender. Turn off heat, taste, and adjust seasonings and spice if needed.
About 5 minutes before serving, cook the ramen noodles according to package directions. Divide noodles between serving bowls, top with hot curry, baked carrots, cauliflower, and finish with cilantro and lime.
