Ramen and Vegetable Curry Recipe

by Yoga Digest | March 14, 2021 8:49 pm

This tasty recipe is plant-based, satisfying and super easy.  All you need are few staples and a little creativity.  For this recipe, we loaded up on the herbs which gave it a pop! Choose your favorite vegetables!  Double or triple it for a bigger crowd.  This recipe is so good, it can easily be a single serving! As always, here at Yoga Digest, we prefer fresh organic ingredients.



1 Packet organic ramen noodles

1 – 13.5 oz can of organic coconut milk, unsweetened

1/4 cup of sliced organic red bell pepper

1/4 cup of sliced organic baby bell mushrooms

1 cup fresh organic spinach leaves

1 tablespoon of ground garam masala

1 teaspoon of ground curry powder

1/2 teaspoon of ground ginger

1/2 teaspoon of ground garlic powder

1/2 teaspoon of ground cayenne pepper (more or less to your taste)

1 teaspoon of minced garlic

2-3 tablespoons coconut oil

1/4 cup chopped organic cilantro

1/4 cup chopped fresh organic basil

1/4 cup chopped organic green onions

1 slice of  lime



Prepare ramen as per directions, by boiling for several minutes and place in a bowl.  One medium heat in a  skillet, add coconut oil and minced garlic. Add the vegetables and sauce until soft.  Slide veggies to one side, add additional coconut oil if needed and add spices to create a sticky paste then immediately add coconut milk and whisk, blending in the vegetables.  Pour mixture over the ramen noodles and top with fresh herbs, squeeze with a slice of lime, drizzle with some sriracha and enjoy!




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