Creamy Vegan Coconut Curry Ramen
Ingredients
- 3-4 carrots
- 1/2 cauliflower
- 2 tsp avocado oil, divided
- 1 tsp salt
- 1/2 tsp paprika
- 1/4 tsp pepper
- 1/2 large yellow onion, diced
- 2 cloves garlic, minced
- 2 inch piece ginger, minced
- 1 1/2 tbsp red curry paste (or yellow or green curry paste)
- 4 cups filtered water
- 2 cans coconut milk
- 1 1/2 tbsp soy sauce
- 2 tsp vegetarian bouillon paste
- 1 1/2 tbsp jalapeño sauce
- 1 small bunch broccolini, chopped
- 2 heads bok choy, chopped
- 8 ounces ramen noodles
Toppings
- Limes
- 1 bunch cilantro
Preparation
Preheat oven to 400 degrees F. Roughly chop carrots and cut cauliflower into florets. Place both on baking sheet, drizzle over 1 tsp of oil then season with salt, pepper and paprika. Bake in preheated oven for 30 minutes.
Meanwhile, in a large pot, heat oil. Mince garlic and fresh ginger, and finely chop the onion. Add the onions, garlic, and ginger to the oil and sauté for 3 minutes. 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. If there is some separation in the coconut milk, that is okay, scoop everything into the pot, the hard coconut milk will melt.
Bring to a boil, stirring to ensure everything is well incorporated. Once boiling, reduce to a simmer then add bouillon paste, stir to make sure it fully dissolves then add Yellowbird jalapeño sauce. You can add more spice depending on your 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 and taste, 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, and finish it off with cilantro and lime.
