VEGAN CURRY RAMEN NOODLES #vegan #vegetarian #noodle #ramen #curry

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

This is one of those plans that goes truly speedy. So instead of cleave as you go, it's ideal to have every one of your veggies cut and prepared before you begin making the dish.

Warmth oil in a huge enameled cast iron pot over medium warmth and cook carrots, peas and mushrooms for a couple of moments.

Would you be able to accept 20 minutes is everything necessary to get this sound, veggie lover supper on the table?! Stacked with crisp veggies and rich curry flavors, you'll like serving this supper to your family!

Also try our recipe : CHIMICHURRI #vegetarian #vegan #easy #food #healthyrecipes

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

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.

Source : bit.ly/30vG7Vi

Read more our recipe : Fresh Summer Rolls with Peanut Dipping Sauce #peanut #vegetarian #diet #vegan #easy