Empty My Fridge
Curry Ramen with Miso Maple Lentils
Ingredients
- Ginger1 inch
- Garlic2 cloves
- Onion · chopped¼ cups
- Coriander seed · powder1 tsp
- Garam masala · powder1 tsp
- Turmeric · ground peeled½ tsp
- Chili pepper1
- Cilantro · chopped¼ cups
- Sambal2 tsp
- Ramen noodle6–8 oz
- Coconut milk2 cups
- Vegetable broth1 cup
- Salt½ tsp
- Sugar½ tsp
- Lemon1
- Lentil · cooked½ cups
- Maple syrup1 tbsp
- Miso1 tsp
- Sesame oil½ tsp
- Black pepper
Instructions
- Blend the curry paste ingredients (ginger, garlic, onion or shallots, coriander, curry powder or garam masala, turmeric, green chile, cilantro, sambal oelek or sriracha) in a small blender or processor until coarsely crushed. Or mince them finely and pound in a mortar and pestle.
- Cook the noodles according to the package. Rinse in cold water and set aside.
- Heat the oil in a saucepan. Add the curry paste and fry for 2-3 minutes.
- Add the coconut milk, water, salt and the vegetables that take longer to cook, such as cauliflower, carrots and peppers.
- Bring to a boil and cook for 4 minutes. Add the broccoli and stir. Taste and adjust the salt, then add sweetener to taste.
- Add a dash of lemon juice and more water if you want more broth. Simmer a few minutes until the vegetables are tender and the broccoli is bright green.
- Remove from the heat. Put a generous portion of noodles in each bowl, ladle the curry over, and top with the miso lentils.
Summarized from Vegan Richa's video. Watch it for the details.
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GarlicOnionLemonGingerCoconut milkMisoLentilRamen noodle
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