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SPICY CREAMY CURRY RAMEN Raise your hand if you could go for a bowl of this tod…

Raise your hand 🙋🏻‍♀️if you could go for a bowl of this today
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3-4 carrots
1/2 cauliflower
2-3 tbsp oil (I use avo oil)
1 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1/2 large yellow onion, diced small
2 cloves garlic, minced
2 inch piece ginger, minced
1 1/2 tbsp red curry paste
4 cups filtered water
2 cans coconut milk
1 1/2  tbsp soy sauce
2 tsp bouillon paste (any vegan better than bouillon)
1 1/2 tbsp hot sauce of choice
1 small bunch broccolini, chopped
2 heads bok choy, chopped
4 (2 ounce) Ramen noodles
Other toppings:
Bunch of cilantro
1.Preheat oven to 400 degrees F. Roughly chop carrots and cut cauliflower into florets. Place both on baking sheet, drizzle over 1-2 tbsp of oil then season with salt, pepper and paprika. Bake in preheated oven for 30 minutes.
2.Meanwhile, in a large pot heat oil and mince garlic and fresh ginger and finely chop the onions. Add onions and garlic to oil and sauté for 3 minutes. Season with a pinch of salt.
3.To the pot add curry paste, water, ground turmeric, soy sauce and  both cans of coconut milk; shake the cans before opening… (if there is some separation in the coconut milk, that is okay, scoop everything into the pot, the hard coconut milk will melt.)
4.Bring to a boil, stirring to ensure everything is well incorporated. Once boiling, reduce to a simmer then add bouillon paste, stir to make sure it fully dissolves then add Hot sauce (I use sriracha). You can add more spice depending on your preference.
5.Chop bok choy and broccolini Add to the simmering curry and cook for 5-7 minutes or until vegetables are tender. Turn off heat and taste, adjust seasonings & spice if needed.
6.About 5 minutes before serving cook your ramen noodles according to the directions on package. When ready to serve, divide noodles between serving bowls, top with hot curry, baked carrots, cauliflower & finish it off with cilantro & lime.
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