Creamy Vegan Coconut 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 (I used @yellowbirdsauce)
- 1 small bunch broccolini, chopped
- 2 heads bok choy, chopped
- Ramen noodles (4, 2-ounce packages)
Toppings
- Limes
- 1 bunch fresh cilantro
Preparation
Preheat oven to 400 degrees F.
Roughly chop carrots and cut cauliflower into florets.
Place carrots and cauliflower on a baking sheet.
Drizzle with 1 tsp oil.
Season with salt, pepper, and paprika.
Bake for 30 minutes.
Meanwhile, in a large pot, heat oil.
Mince garlic and fresh ginger, and finely chop the onion.
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, shaking the cans before opening.
If there is separation in the coconut milk, scoop everything into the pot because the hard coconut milk will melt.
Bring to a boil, stirring to ensure everything is well incorporated.
Once boiling, reduce to a simmer.
Add bouillon paste and stir to make sure it fully dissolves.
Add Yellowbird jalapeño sauce.
Add more spice depending on 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.
Taste and adjust seasonings and spice if needed.
About 5 minutes before serving, cook ramen noodles according to package directions.
When ready to serve, divide noodles between serving bowls.
Top with hot curry, baked carrots, and cauliflower.
Finish with cilantro and lime.
