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 or one small onion
- 2 cloves garlic
- 2-inch piece ginger
- 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 (I used @yellowbirdsauce)
- 1 small bunch broccolini
- 2 heads bok choy
- Ramen noodles (I used 4, 2 ounce ramen noodle packages, koyo brand)
Toppings
- Limes
- Bunch of cilantro
Preparation
Preheat the oven to 400 degrees F. Roughly chop the carrots and cut the cauliflower into florets. Place both on a baking sheet, drizzle with 1 teaspoon of oil, and season with salt, pepper, and paprika. Bake in the preheated oven for 30 minutes.
Meanwhile, in a large pot heat oil and add minced garlic and fresh ginger and finely chopped onions. Sauté for 3 minutes and 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 and add everything, as any separation is fine and will melt.
Bring to a boil, stirring to ensure everything is well incorporated. Once boiling, reduce to a simmer, add bouillon paste, stir to dissolve fully, then add Yellowbird jalapeño sauce. Adjust spice to preference.
Chop the 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, adjusting seasonings and spice if needed.
About 5 minutes before serving, cook the ramen noodles according to the package directions. Divide the noodles between serving bowls, top with hot curry, baked carrots, cauliflower, and finish with cilantro and lime.
