Epic Vegetable Curry Ramen

Name: Epic Ramen Curry
Prep time: 7 min
Cook time: 8 min
Ingredients: 2 tbsp Water; 1 tsp Better Than Bullion Vegetable Stock; 3 cloves garlic (minced); 1/2 red onion (sliced); 1 bunch asparagus (chopped); 1 zucchini (chopped); 1 cup mushrooms (chopped); salt and pepper (to taste); 1 15 oz can Organic Chopped Tomatoes; 1 15 oz can Organic corn (including liquid); 1 cup Coconut milk; 5 squares brown rice ramen noodles; 1 tsp ground ginger; 2 tsp ground curry powder

Jayme Marquez

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Do you love ramen noodles? Do you love a good curry dish? This Epic Vegetable Curry Ramen recipe combines both of these comfort foods together to create an absolute family favorite!

Don’t you just dread when you come home after a long day, or go in your kitchen after a long day and you just don’t want to make that lasagna you planned to? Or maybe you just have no clue what to even make?

You’re going to love this! If you are like me then you pretty much always have some ramen noodles on had, as well as some varying forms of vegetables in your fridge. That’s all you need to whip up this super fast meal for the family. Just throw in whatever you have, no ramen, no problem…use some other noodle!

Epic vegetable curry ramen for the win!

This epic vegetable curry ramen dish only takes 10 minutes from start to table. Not only does this dish come together FAST, making it perfect for those busy weeknights. But it is also fully plant based and super nutritious. This is one meal that I can pack full of vegetables and my kids still scarf it down and ask for seconds! There’s nothing I love more than feeding my family healthy meals that they ACTUALLY ENJOY eating! Especially when I don’t have to spend hours in the kitchen to prepare the meal. Don’t you just love when the easy meals are the popular ones?

Epic Ramen Curry

The perfect delicious meal for busy weeknights that the kids will devour. Bursting with flavor, this meal comes together in only 15 minutes.

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Prep Time 7 mins

Cook Time 8 mins

Calories 312 kcal

Ingredients

2 tbsp Water
1 tsp Better Than Bullion Vegetable Stock
3 cloves garlic minced
1/2 red onion sliced
1 bunch asparagus chopped
1 zucchini chopped
1 cup mushrooms chopped
salt and pepper to taste
1 15 oz can Organic Chopped Tomatoes
1 15 oz can Organic corn including liquid
1 cup Coconut milk
5 squares brown rice ramen noodles
1 tsp ground ginger
2 tsp ground curry powder

Instructions

Add water and vegetable stock to a large skillet set on medium heat.
Add garlic and onion. Allow to saute while you chop the other vegetables, or about 3 minutes.
Add chopped vegetables to the pan. Add salt and pepper to taste. Add can of diced tomatoes, corn and coconut milk. Stir to combine.
Add ramen noodles. Add ginger, and curry powder. Cook until noodles are tender.
Serve hot and enjoy!