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To make this tasty vegan curry ramen, you will need: - 4 cups vegetable broth - 200g ramen noodles (gluten-free option available) - 1 tablespoon coconut oil - 1 onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of ginger, grated - 1 tablespoon red curry paste - 1 can (400ml) coconut milk - 1 cup cooked chickpeas - 1 red bell pepper, thinly sliced - 1 cup fresh spinach, washed and drained - 2 tablespoons soy sauce or tamari - 1 tablespoon freshly squeezed lime juice These ingredients come together to create a rich and creamy broth. The coconut milk adds a lovely flavor. The chickpeas provide protein, while the veggies bring color. You can enhance your ramen with these fun garnishes: - Fresh cilantro for garnish - Sliced green onions for garnish - Lime wedges for serving Garnishes add freshness and a pop of flavor. They make each bowl look inviting. Feel free to add more spices or herbs you love. If you lack any ingredients, here are some smart swaps: - Use any vegetable broth if you don’t have homemade. - Substitute any noodles for ramen noodles. Rice noodles work well too. - Swap chickpeas with tofu for a different protein source. - If you’re avoiding coconut milk, try cashew cream or almond milk. These substitutes will keep your dish tasty. Don't be afraid to get creative! {{ingredient_image_2}} Start by heating 1 tablespoon of coconut oil in a large pot over medium heat. When the oil is hot, add 1 finely chopped onion. Sauté for about 5 minutes until it is soft. Then, add 3 minced garlic cloves and 1-inch grated ginger. Cook for 1-2 minutes until fragrant. Next, stir in 1 tablespoon of red curry paste. Let it cook for 1 minute to deepen the flavor. Now, carefully pour in 4 cups of vegetable broth and bring it to a gentle boil. Stir occasionally. Once boiling, add 1 can of coconut milk and 1 cup of cooked chickpeas. Reduce the heat and let it simmer for about 10 minutes. This simmering helps the flavors blend nicely. While the broth simmers, prepare the ramen noodles. Follow the package instructions for cooking. Usually, it takes about 4-5 minutes in boiling water. Once cooked, drain the noodles and set them aside. Make sure they are not overcooked; a bit of firmness is ideal. In the last few minutes of the broth's cooking time, add 1 thinly sliced red bell pepper and 1 cup of fresh spinach. Stir them in gently, so they soften without losing color. Then, add 2 tablespoons of soy sauce or tamari and 1 tablespoon of freshly squeezed lime juice. Taste and adjust if needed. To serve, place cooked ramen noodles in bowls. Ladle the rich curry broth over the noodles. Finish with fresh cilantro, sliced green onions, and lime wedges for a zesty touch. Enjoy your vibrant, vegan curry ramen! To boost the flavor, use fresh ingredients. Always use fresh garlic, ginger, and herbs. They make a big difference. You can also add a dash of sesame oil for extra depth. A splash of soy sauce or tamari adds a savory touch. If you like heat, try adding red pepper flakes or sriracha. Cooking ramen noodles is simple. Follow the package directions for the best results. Avoid overcooking; they should be firm but tender. Drain the noodles and rinse them with cold water. This stops the cooking process and keeps them from sticking. Toss them with a bit of oil to prevent clumping. Serving is key to enjoying your dish. Use deep bowls to hold the broth and noodles. First, place the noodles in the bowl. Then, ladle the rich curry broth over them. Top with colorful veggies like bell peppers and spinach. Finish with fresh cilantro and sliced green onions. A lime wedge adds a fresh pop! Pro Tips Use Fresh Ingredients: Opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your curry. Adjust Spice Levels: Modify the amount of red curry paste according to your spice tolerance; start with less and add more if desired. Ramen Noodle Alternatives: If gluten-free, use rice noodles or zucchini noodles for a low-carb option while keeping the dish delicious. Make It Ahead: This curry tastes even better the next day; prepare it in advance and store it in the fridge to let the flavors develop. {{image_4}} You can easily make this dish gluten-free. Just swap regular ramen noodles for gluten-free ones. Many brands offer rice or buckwheat noodles. These options taste great and keep the dish light. Make sure to check the package for cooking times. You want them to be tender but not mushy. Want more protein? Add tofu or tempeh to your ramen. Just cube and sauté them with the onion. Chickpeas work well too, as you already use them. For extra veggies, try carrots, peas, or mushrooms. These will add color and nutrition. You can toss them in during the last few minutes of cooking. This way, they stay crisp and fresh. If you like heat, add more red curry paste. Start with a little and taste as you go. You can also add fresh chilies or chili flakes. For a milder version, use less curry paste. Balance is key, so adjust according to your taste. Remember, you can always add heat, but it’s hard to take it away! To store leftover vegan curry ramen, first let it cool. Then, place it in an airtight container. Make sure to separate the noodles from the broth to keep them from getting soggy. This way, you keep the flavors fresh. Store the container in the fridge for up to three days. If you want to enjoy it later, follow the freezing instructions below. When reheating your vegan curry ramen, first heat the broth in a pot over medium heat. Stir it well to avoid burning. You can add a splash of water or broth if it looks thick. Cook until it's hot. For the noodles, you can microwave them for 30 seconds or add them directly to the hot broth. This helps them stay firm and tasty. If you want to freeze vegan curry ramen, store the broth and noodles separately. Place them in airtight containers. The broth can last up to two months in the freezer. The noodles can last about one month. When you’re ready to eat, defrost the broth in the fridge overnight. Heat it up on the stove, and add the noodles. This keeps your meal fresh and flavorful. Enjoy your delicious ramen anytime! Yes, you can make this ramen without coconut milk. Use vegetable broth as a base. You can add cashew cream or almond milk for creaminess. These options give you a rich taste and smooth texture. I suggest adjusting the spices to keep the flavor strong. Ramen noodles are best for this dish. You can use wheat-based or gluten-free noodles. Rice noodles also work well. Look for fresh noodles for better texture. Cook the noodles according to the package for the best results. They add a nice bite to your curry. This recipe has moderate heat due to the red curry paste. If you like more spice, add extra paste or sliced chili. For less heat, reduce the curry paste amount. The lime juice balances the heat nicely, making it flavorful and bright. Adjust to your taste for the perfect bowl! Vegan curry ramen is easy to make with the right ingredients and steps. We covered required and optional ingredients, flavor tricks, and storage tips. You can adjust spice levels and even go gluten-free. The key is combining all parts for tasty results. Enjoy your delicious vegan dish knowing it’s healthy and fun to customize. Dive in and try new twists to make it your own. Happy cooking!

Spicy Vegan Curry Ramen

A flavorful and hearty vegan ramen dish with a spicy coconut curry broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 cups vegetable broth
  • 200 g ramen noodles
  • 1 tablespoon coconut oil
  • 1 whole onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 tablespoon red curry paste
  • 1 can coconut milk
  • 1 cup cooked chickpeas
  • 1 whole red bell pepper, thinly sliced
  • 1 cup fresh spinach, washed and drained
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon freshly squeezed lime juice
  • 1 bunch fresh cilantro for garnish
  • 1 bunch sliced green onions for garnish
  • 1 whole lime wedges for serving

Instructions
 

  • In a large pot, start by heating the coconut oil over medium heat. Once the oil is hot, add the finely chopped onion and sauté it for approximately 5 minutes, or until it becomes soft and translucent.
  • Add in the minced garlic and grated ginger; continue cooking for 1-2 minutes until they release their aromatic fragrance.
  • Next, incorporate the red curry paste into the mixture, stirring well. Allow it to cook for an additional minute to fully enhance the flavors.
  • Carefully pour in the vegetable broth and bring the mixture to a gentle boil, stirring occasionally.
  • Once boiling, stir in the creamy coconut milk and cooked chickpeas, then reduce the heat to a simmer. Let the curry simmer for about 10 minutes, enabling the flavors to meld beautifully.
  • While the curry is simmering, prepare the ramen noodles according to the package instructions. Once cooked, drain the noodles and set them aside.
  • In the last few minutes of the curry's cooking time, add the sliced red bell pepper and fresh spinach, allowing them to soften slightly without losing their vibrant color.
  • Stir in the soy sauce or tamari along with the freshly squeezed lime juice, and taste for seasoning, adjusting as necessary.
  • For serving, divide the cooked ramen noodles into bowls and ladle the rich curry broth filled with vegetables over the top of the noodles.
  • Finish by garnishing each bowl with fresh cilantro, sliced green onions, and a lime wedge on the side for added zest.

Notes

Use gluten-free ramen noodles for a gluten-free option.
Keyword curry, gluten-free, ramen, spicy, vegan