Name: Curry Ramen Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 2 tablespoon olive oil; 6 cloves garlic, minced; 1-2 inch ginger root, grated; 1 1/2 tablespoon curry powder; 1 teaspoon garam masala; 1 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 teaspoon black pepper; 1 tablespoon chili garlic paste; 2 teaspoon tomato paste; 6 cups low sodium vegetable stock; 1 3/4 cups coconut milk; 3-4 packs dry ramen noodles; 2 small bok choy, halved; 2 cups bean sprouts; 1 cup red cabbage, chopped; 1 lime, cut into wedges; 2 cups shelled, cooked edamame; 1 cup shredded carrots; black sesame seeds

Description

Elevate your dinner with this delightful Curry Ramen Recipe, a flavorful vegan dish that’s perfect for cozy nights or casual gatherings. This one-pot wonder is not only quick and easy to prepare, taking just 30 minutes from start to finish, but it’s also packed with an explosion of flavors thanks to the rich coconut milk and aromatic spices. Whether you’re a seasoned chef or a kitchen novice, this recipe will impress your friends and family without requiring hours in the kitchen. Customize it with seasonal vegetables or proteins of your choice for a personalized touch that suits your taste. Enjoy this comforting bowl of nourishing goodness today!

Ingredients

Scale

2 tablespoon olive oil
6 cloves garlic, minced
1–2 inch ginger root, grated
1 1/2 tablespoon curry powder
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
1 tablespoon chili garlic paste
2 teaspoon tomato paste
6 cups low sodium vegetable stock
1 3/4 cups coconut milk
3–4 packs dry ramen noodles
2 small bok choy, halved
2 cups bean sprouts
1 cup red cabbage, chopped
1 lime, cut into wedges
2 cups shelled, cooked edamame
1 cup shredded carrots
black sesame seeds

Instructions

In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté minced garlic and grated ginger for 30 seconds.
Stir in curry powder, garam masala, salt, cinnamon, black pepper, chili garlic paste, and tomato paste; cook for another 30 seconds.
Pour in vegetable stock and coconut milk; stir to combine and simmer.
Add ramen noodles; cook for 8-10 minutes until tender.
In the last five minutes, add bok choy and bean sprouts. Serve hot, garnishing with edamame and fresh lime juice.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: One-Pot
Cuisine: Vegan

Nutrition

Serving Size: 1 bowl (approximately 350g)
Calories: 420
Sugar: 6g
Sodium: 720mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 8g
Protein: 12g
Cholesterol: 0mg

Keywords: Feel free to adjust spice levels by modifying the amount of chili garlic paste. For firmer noodles, consider cooking them separately and adding them just before serving. Customize with additional vegetables like bell peppers or mushrooms based on your preferences.