Description
Prepare to indulge in a bowl of comfort with this 20 Minute Vegan Curry Ramen! This quick and easy dish is perfect for those busy weeknights when you crave something warm, flavorful, and nutritious. Loaded with vibrant vegetables, rich coconut milk, and aromatic curry spices, this vegan ramen is not only satisfying but also customizable. Whether you’re feeding a crowd or enjoying a cozy dinner at home, this recipe guarantees a delightful dining experience that can be on your table in just 20 minutes.
Ingredients
Scale
- 1 tablespoon sesame oil
- 1 cup shredded carrots
- 1 cup sugar snap peas
- 8 oz. sliced mushrooms
- 1–3 tablespoons red curry paste
- 2 teaspoons curry powder
- 6 cloves garlic, minced
- 2 teaspoons minced ginger
- 6 cups vegetable broth
- 1 (13.5 oz.) coconut milk
- 8 oz. ramen noodles
- Juice of 1 lime
- Kosher salt and fresh cracked pepper to taste
Instructions
- Heat sesame oil in a large pot over medium heat.
- Sauté carrots, sugar snap peas, and mushrooms with salt and pepper for about 3 minutes until softened.
- Stir in red curry paste, curry powder, garlic, and ginger; cook for an additional minute.
- Add vegetable broth and coconut milk; season as desired.
- Bring to a simmer; add ramen noodles and cook for about 10 minutes until al dente.
- Stir in lime juice before serving.
- Ladle into bowls and garnish with cilantro, jalapeños, and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 410
- Sugar: 5g
- Sodium: 850mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg