Serves: 4
I love that you can throw this together quickly in the morning and let it cook on its own through the day. A delicious and easy meal to prep, and it’s a nice change to a normal ramen dish. You will see below that I used a yellow curry for this, but you can always switch out for your favorite curry.
Needs
Noodles:
10 oz. millet and brown rice noodles – I love the Lotus brand; they sell just the noodles in a pack of 4.
water to cover and cook noodles
dash of salt
dash of olive oil – so your noodles don’t stick
Goodies:
9.5oz king trumpet mushrooms (shredded)
1 medium size onion
3 carrots
2-3 small purple potatoes
2 small orange sweet potatoes
1 large garlic clove
1 large leek
baby bok choy (optional)
Broth:
1 tsp salt
dash of pepper
1 tbsp olive oil
half of an apple – peeled and grated
1 tbsp coconut aminos - alternative to soy sauce
2 cups of vegetable broth - low sodium
1 cup of canned coconut milk – unsweetened
Curry sauce:
2 tbsp vegetable broth – low sodium
1 tbsp garam masala spice
½ tsp cayenne pepper
2 tbsp yellow curry – Coconut Secret’s spicy ginger & turmeric – this curry is very very spicy so if you need something with less spice please use another brands curry paste.
1 tbsp arrow root starch
Toppings:
shredded purple cabbage
lime
sesame seeds
Getting Started
I would start with prepping your vegetables. Cut all of your goodies (shred your mushrooms like the photo on the left) and place them into the slow cooker. I like to cut my leeks last since they tend to be pretty dirty. A trick to getting all the dirt out is to rinse a little before cutting, then cut the entire leek and place in a strainer. Rinse well and dry off with a paper towel. This way you can take care of all the dirt that lives within each layer.
Next use a medium mixing bowl to toss in all broth ingredients and mix together. Stir in all your curry sauce ingredients, leaving the arrow root starch for last. The arrow root should be sprinkled in and stirred once your entire broth and sauce have already been mixed together. This will help thicken your broth when cooking.
Pour your broth into the slow cooker and stir with vegetables. Let this cook either on high for 4 hours or on low for 6-8 hours.
When you are almost ready to serve start your noodles on the stove. The noodles I’ve called out above only take 5 minutes to cook. Drain and serve with your curry ramen!
We love to add some purple cabbage, a squeeze of lime and sprinkle on some sesame seeds. As always feel inspired by the toppings provided and use what works best for you, either way this meal is filling for the heart, body and soul!
If you love the way this recipe turned out for you, post a story and tag @carrotlifeandlove. Excited to see your recreations!
Love & Carrots,
- B
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