Vegan Curry Ramen Noodles #vegan #vegetarian #soup #breakfast #lunch

20 minutes is everything necessary to get this solid curry ramen noodle supper on the table! Stacked with crisp veggies and rich curry flavors, you'll like serving this feast to your family!

This is one of those plans that goes really fast. So as opposed to hack as you go, it's ideal to have every one of your veggies cut and prepared before you start making the dish.

Warmth oil in an enormous enameled cast iron pot over medium warmth and cook carrots, peas and mushrooms for a couple minutes.Then include curry glue, curry powder, garlic and ginger.

Bring to a stew, at that point include ramen noodles and keep stewing for 10 more minutes.Finish it off with a crush of lime squeeze and topping with crisp cilantro and cut jalapeno.

Also try our recipe Cozy Autumn Wild Rice Soup #vegan #vegetarian #soup #breakfast #lunch

INGREDIENTS

• 1 tablespoon sesame oil
• 1 cup shredded carrots
• 1 cup sugar snap peas
• 8 oz. sliced mushrooms
• 1–3 tablespoons red curry paste
• 2 teaspoons curry powder
• 6 cloves garlic, minced
• 2 teaspoons minced ginger
• 6 cups vegetable broth
• 1 (13.5 oz.) coconut milk
• 8 oz. ramen noodles
• Juice of 1 lime
• Kosher salt
• fresh cracked pepper
• For serving:
• Fresh cilantro
• Sliced jalapenos
• Lime wedges

INSTRUCTIONS

1. Heat oil in a large pot or dutch oven over medium heat.
2. Add carrots, peas and mushrooms along with a large pinch of salt and pepper. Cook for 3 minutes, stirring occasionally.
3. Add curry paste, curry powder, garlic and ginger and cook for 1 minute, stirring.
4. Stir in broth and coconut milk and season to taste with salt and pepper.
5. Turn heat to medium high and bring to a simmer.
6. Add ramen noodles and cook for 10 minutes or until noodles are al dente.
7. Stir in the juice of 1 lime and serve!
8. Garnish with cilantro, jalapeno and lime wedges.

Read more our recipe Easy Blender Salsa #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/33WnD2b