Curry Ramen (Vegan) | Under 30-minute dinner
Recipe: https://www.plantforwardsabrina.com/curry-ramen/
This under 30-minute dinner is packed with flavor from the turmeric curry powder. The trick to get flavors in such a short time is the first few minutes of stirring everything together with the seasonings. Make sure to bring the broth to a boil then simmer so the flavors can soak in.
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Ingredients:
-1 tbsp avocado oil
-8 oz tofu, cubed
-1/2 head of broccoli
-1/2 cup snap peas
-1 tbsp curry powder (@freshjax)
-4 cloves garlic
-2 tsp ginger (minced)
-2 tbsp white/yellow miso paste
-4 cups vegetable broth (good quality, I used Kettle Fire veggie broth)
-1 cup coconut milk
-juice of 1/2 a lime
-ramen noodles for 2
-salt and pepper to taste
-green onions to top
Instructions:
-In a pan, add garlic and ginger with avocado oil. Stir for a few minutes then add in the curry powder, salt, pepper, and miso paste. Stir to combine!
-Add the snap peas, cubed tofu, and broccoli. Stir then add in vegetable broth and coconut milk. Boil then bring to a simmer
-Add in your noodles and cook for the amount of time they recommend (mine were 6 minutes). Finish with some lime juice.
-Plate then garnish with green onions and enjoy!
-Can be stored in the fridge for up to 5 days. I would recommend storing the noodles separate from the broth