Curry Vegetable Ramen Bowl
One pot and 20 minutes is all you need to make this healthy Curry Vegetable Ramen Bowl for dinner!
Servings 4
Ingredients
- 1 tbsp sesame oil
- 1 cup sugar snap peas
- 1 cup shredded carrots
- 8 oz sliced baby bell mushrooms
- 2 tbsp red curry paste if you like spicy, use 3 tbsp
- 2 tsp curry powder
- 2 tsp ginger powder you can substitute minced ginger
- 6 garlic cloves minced
- 6 cups vegetable broth
- 1 13.5 oz can coconut milk
- 7 oz ramen noodles
- 1 lime juiced
- salt
- pepper
Additional Optional Ingredients for Garnishing
- fresh cilantro
- jalapeños sliced
- lime wedges
Instructions
- Heat sesame oil in a large pot over medium heat
- Once oil is heated, add sugar snap peas, shredded carrots, mushrooms and 1/8 tsp of salt and 1/8 tsp pepper.
- Cook vegetables for 3-5 minutes, stirring occasionally until a bit soften.
- Add curry paste, curry powder, ginger powder and garlic.
- Cook for 1 minute, stirring.
- Add vegetable broth and coconut milk, stir all together.
- Turn heat to medium/high and bring to a light boil.
- Add ramen noodles and turn heat down to a simmer.
- Cook at a simmer for 10 minutes or until noodles are soft.
- Stir in lime juice and serve!
- Garnish with the fresh cilantro, jalapeños and lime wedges if desired and enjoy!!!