Pumpkin Curry Ramen with Roasted Butternut Squash
Ingredients
- 2 tablespoons of avocado oil or any other vegetable oil
- 1 tablespoon vegan yellow curry paste
- 1/2 cup pumpkin purée
- 1/2 cup coconut milk
- 3 cups of vegetable broth
- 2 tablespoons of vegetable essence
- 1 teaspoon chilli flakes
- 2 packages of good quality ramen noodles
- 2/3 cup butternut squash cut in cubes
- 1 tablespoon of coconut aminos
- 1/2 cup frozen or fresh corn
- Handful of green peas
- Handful of Thai basics or cilantro
- Sliced red onions and some lime for garnish
Preparation
In a saucepan, heat 1 tablespoon of oil and roast the butternut squash, add coconut aminos and cook the squash until it is golden and crispy on the outside. Set aside.
Meanwhile, in a large pot or Dutch oven heat 1 tablespoon of oil, add the curry paste and sauté for 2-3 minutes.
Add the pumpkin purée and sauté for another 2 minutes.
Then add the coconut milk followed by the vegetable broth and vegetable seasoning. Bring everything to a boil.
Add the chilli flakes and adjust the seasoning as needed. Simmer the broth for 10 minutes.
Meanwhile, cook the ramen noodles according to the directions on the package.
Take a handful of ramen, put it in a bowl, pour over some pumpkin curry broth, and top it off with roasted butternut squash, corn, herbs, peas, onion, and lime.
Notes
Makes 2 servings.
