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20-Minute Vegan Curry Ramen – A Flavorful, Quick Meal

This Vegan Curry Ramen is a quick and deliciousmeal that brings together a creamy coconut curry broth with ramen noodles andfresh vegetables. It’s a satisfying, easy dish that’s perfect for a flavorfulweeknight dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian-Inspired
Servings 4
Calories 350 kcal

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!

Nutrition

Calories: 350kcal
Keyword Vegan curry ramen
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