Veggie curry ramen
Updated: Jun 30, 2020
Sometimes I make my own curry paste (as shown in the recipe below), and sometimes I buy a store bought curry paste (image shown). The recipe is very good either way. The recipe also shows how to make 'miso maple lentils', but I don't always include those. Usually I add tofu instead. This is definitely a staple in our home.
1 inch ginger
2 cloves of garlic
1/4 cup (40 g) chopped onion or shallots
1 tsp coriander powder
1 tsp curry powder or 3/4 tsp garam masala
1/2 tsp (0.5 tsp) ground turmeric or use 1/2 inch fresh peeled turmeric root
1 green chile hot or mild to preference (remove seeds to control heat if needed)
1/4 cup (4 g) packed chopped cilantro and some cilantro stems
2 tsp sambal oelek (asian chile sauce) or 1 tsp sriracha (reduce for less heat)
6 to 8 oz noodles ramen or pad thai (I use brown rice pad thai)
2.5 to 3 cups (250 - 300 g) of vegetables chopped small such as cauliflower, carrots, peppers, zucchini, mushrooms etc
2 cups (450 ml) coconut milk or use 1 14 or 15 oz can
1 cup (240 ml) water or veggie broth
1/2 tsp (0.5 tsp) salt or to taste
1/2 tsp (0.5 tsp) sugar or maple or other sweetener
a good dash of Lemon juice
Miso maple lentils (*** I usually skip the lentils, but they are very good)
1/2 cup (100 g) cooked lentils
1 tbsp maple syrup or 1 tbsp water and 1 tbsp sugar use 2 tsp for less sweet
1 tsp or more miso yellow or use chickpea miso to make soy-free
1/2 tsp (0.5 tsp) sesame oil
salt and pepper
Blend the ingredients under curry paste in a small blender or processor, until coarsely crushed. Alternatively, mince the ingredients and mash them in a mortar and pestle.
Cook your noodles according to package instructions. Rinse in cold water and set aside.
Heat oil in a saucepan. Add the curry paste and fry for 2 to 3 minutes.
Add coconut milk, water, salt and longer cooking vegetables such as cauliflower, carrots peppers.
Bring to a boil and cook for 4 mins. Add broccoli and mix in. Taste and adjust salt. Add sweetener to preference.
Add a dash of lemon, add more water for more broth to preferred consistency,and simmer for a few minutes until the vegetables are tender to preference and broccoli is bright green.
Take off heat. Add to serving bowl. Add a generous serving of noodles. Garnish liberally with cilantro, basil, scallions or sprouts. Add some miso lentils.
Miso Maple Pepper Lentils:
Combine well drained lentils with miso, maple, and sesame oil in a skillet over medium heat. Add salt to taste and good dash of pepper and mix well to distribute the miso. Cook for 3 to 4 minutes. Serve over the ramen.
***I don't create these recipes***
Please refer to original recipe below: