Pumpkin Curry Ramen with Roasted Butternut
Ingredients
- 2 tbs of avocado oil or any other vegetable oil
- 1 tbsp vegan yellow curry paste
- 1/2 cup pumpkin purée
- 1/2 cup coconut milk
- 3 cups of vegetable broth
- 2 tbsp vegetable essence
- 1 tsp chilli flakes
- 2 packages of good quality ramen noodles
- 2/3 cup butternut squash cut in cubes
- 1 tbsp 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 sauce pan, heat 1 tbs of oil and roast the butternut squash, add coconut aminos and cook the squash until it’s golden and crispy on the outside
Set aside
Meanwhile, in a large pot or dutch oven heat 1 tbsp of oil, add the curry paste and sauté for 2-3 min
Add the pumpkin pure and sauté for another 2 min
Then add the coconut milk followed by the vegetable broth, seasoning
Bring everything to boil
Add the chilli flakes and adjust the seasoning as needed
Simmer the broth for 10 min
Meanwhile, cook the ramen noodles according to the direction in the package
When ramen noodles are cooked, you can start assembling the soup
Take handful of ramen, put it in a bowl, pour over some pumpkin curry broth, top it off with roasted butternut squash, corn, herbs, peas, onion and lime
Enjoy