Vegan Spicy Coconut Curry Ramen
Ingredients
- 3-4 carrots
- 1/2 cauliflower
- 2-3 tbsp avocado oil
- 1 tsp salt
- 1/2 tsp paprika
- 1/4 tsp pepper
- 1/2 large yellow onion
- 2 cloves garlic
- 2 inch piece ginger
- 1 1/2 tbsp red curry paste
- 4 cups filtered water
- 2 cans coconut milk
- 1 1/2 tbsp soy sauce
- 2 tsp vegan bouillon paste
- 1 1/2 tbsp hot sauce
- 1 small bunch broccolini
- 2 heads bok choy
- 4 (2 ounce) ramen noodles
Toppings
- limes
- bunch of cilantro
Preparation
Preheat oven to 400 degrees F. Roughly chop carrots and cut cauliflower into florets. Place both on baking sheet, drizzle with 1-2 tbsp oil, season with salt, pepper, and paprika, and bake for 30 minutes.
Meanwhile, in a large pot, heat oil. Mince garlic and ginger, and finely chop onion. Add to the pot and sauté for 3 minutes with a pinch of salt.
Add curry paste, water, ground turmeric, soy sauce, and both cans of coconut milk to the pot; shake the cans before opening and scoop all contents into the pot.
Bring to a boil, stirring to incorporate. Reduce to a simmer, add bouillon paste and stir until dissolved, then add hot sauce. Adjust spice to preference.
Chop bok choy and broccolini, add to the simmering curry, and cook for 5-7 minutes until tender. Turn off heat and adjust seasonings if needed.
Cook ramen noodles according to package directions about 5 minutes before serving. Divide noodles between bowls, top with hot curry, baked carrots, cauliflower, and cilantro.
