This 20-Minute Vegan Curry Ramen combines the vibrant flavors of red curry, coconut milk, and fresh vegetables for a cozy and quick meal. With a creamy broth and a slight kick, this ramen dish is perfect for busy weeknights or when you’re craving something warm and comforting. Packed with shredded carrots, sugar snap peas, and mushrooms, it’s both hearty and nutritious, delivering all the deliciousness of ramen with a spicy, curry twist. Garnish with fresh cilantro, jalapenos, and lime for an extra burst of flavor!
Ingredients:
- Base and Broth:
- 1 tablespoon sesame oil
- 1 cup shredded carrots
- 1 cup sugar snap peas
- 8 ounces sliced mushrooms
- 1–3 tablespoons red curry paste (adjust to taste)
- 2 teaspoons curry powder
- 6 cloves garlic, minced
- 2 teaspoons minced ginger
- 6 cups vegetable broth
- 1 (13.5-ounce) can coconut milk
- Noodles:
- 8 ounces ramen noodles
- Seasoning and Garnish:
- Juice of 1 lime
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- For Serving:
- Fresh cilantro, chopped
- Sliced jalapenos
- Lime wedges
Instructions:
- Sauté the Vegetables: In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the shredded carrots, sugar snap peas, and sliced mushrooms. Sauté for 3-4 minutes, until the vegetables are slightly softened.
- Build the Curry Base: Stir in the red curry paste, curry powder, minced garlic, and ginger. Sauté for another 1-2 minutes, allowing the spices and curry paste to become fragrant.
- Add Broth and Coconut Milk: Pour in the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a simmer.
- Cook the Ramen Noodles: Add the ramen noodles to the simmering broth and cook according to package instructions, usually around 3-4 minutes, until tender.
- Season: Stir in the lime juice and season with salt and pepper to taste.
- Serve: Ladle the curry ramen into bowls and garnish with fresh cilantro, sliced jalapenos, and a lime wedge. Enjoy warm!
Conclusion:
This 20-Minute Vegan Curry Ramen is a quick, flavorful way to enjoy the creamy richness of coconut curry paired with tender ramen noodles and fresh vegetables. It’s the perfect go-to recipe for anyone seeking a satisfying meal without the fuss. With simple ingredients and bold flavors, this dish is sure to become a favorite.
20-Minute Vegan Curry Ramen – A Flavorful, Quick Meal
Ingredients
Base and Broth:
- 1 tablespoon sesame oil
- 1 cup shredded carrots
- 1 cup sugar snap peas
- 8 ounces sliced mushrooms
- 1 –3 tablespoons red curry paste adjust to taste
- 2 teaspoons curry powder
- 6 cloves garlic minced
- 2 teaspoons minced ginger
- 6 cups vegetable broth
- 1 13.5-ounce can coconut milk
Noodles:
- 8 ounces ramen noodles
Seasoning and Garnish:
- Juice of 1 lime
- Kosher salt to taste
- Fresh cracked pepper to taste
For Serving:
- Fresh cilantro chopped
- Sliced jalapenos
- Lime wedges
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the shredded carrots, sugar snap peas, and sliced mushrooms. Sauté for 3-4 minutes, until the vegetables are slightly softened.
- Build the Curry Base: Stir in the red curry paste, curry powder, minced garlic, and ginger. Sauté for another 1-2 minutes, allowing the spices and curry paste to become fragrant.
- Add Broth and Coconut Milk: Pour in the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a simmer.
- Cook the Ramen Noodles: Add the ramen noodles to the simmering broth and cook according to package instructions, usually around 3-4 minutes, until tender.
- Season: Stir in the lime juice and season with salt and pepper to taste.
- Serve: Ladle the curry ramen into bowls and garnish with fresh cilantro, sliced jalapenos, and a lime wedge. Enjoy warm!