Description
This 20 Minute Vegan Curry Ramen is a quick, flavorful, and healthy plant-based dinner packed with fresh vegetables, coconut milk, and bold curry spices—perfect for busy weeknights.
Ingredients
- 1 tbsp sesame oil
- 1 cup shredded carrots
- 1 cup sugar snap peas
- 8 oz sliced mushrooms
- 1–3 tbsp red curry paste
- 2 tsp curry powder
- 6 cloves garlic, minced
- 2 tsp ginger, minced
- 6 cups vegetable broth
- 1 (13.5 oz) can coconut milk
- 8 oz ramen noodles
- Juice of 1 lime
- Kosher salt and black pepper to taste
- Fresh cilantro (for serving)
- Sliced jalapeños (for serving)
- Lime wedges (for serving)
Instructions
- Heat sesame oil in a large pot over medium heat.
- Add carrots, peas, and mushrooms with a pinch of salt and pepper. Cook for 3 minutes.
- Stir in curry paste, curry powder, garlic, and ginger. Cook for 1 minute.
- Add vegetable broth and coconut milk. Season with salt and pepper.
- Bring to a simmer over medium-high heat.
- Add ramen noodles and cook for about 10 minutes until tender.
- Stir in lime juice.
- Serve hot and garnish with cilantro, jalapeños, and lime wedges.
Notes
- Store broth and noodles separately to avoid mushy noodles.
- Adjust curry paste based on spice level preference.
- Best cooked in a heavy pot for even heat distribution.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian/Indian