Zesty Curry Ramen

Prep: 10 min
Cook: 25 min
Makes: 3 servings

---

Ingredients

Ramen

ramen (6 to 8 oz noodles) or pad thai
vegetables (recc: cauliflower, carrots, peppers, zucchini, mushrooms): 2.5 to 3 cups, chopped
coconut milk: 2 cups
water or veggie broth: 1 cup
salt: to taste
sugar or maple: 1/2 tsp
lemon juice

Miso Maple Lentils

cooked lentils: 1/2 cup
maple syrup (1 tbsp)
miso yellow (1 tsp or more) or chickpea miso (soy-free)
sesame oil: 1/2 tsp
salt and pepper

Curry Paste

ginger: 1 inch
garlic: 2 cloves
onion or shallots: 1/4 cup, chopped
coriander powder: 1 tsp
curry powder (1 tsp) or garam masala (3/4 tsp)
turmeric (1/2 tsp, ground) or turmeric root (1/2 inch, peeled)
green chile: 1 (remove seeds to control heat as needed)
cilantro + some cilantro stems: 1/4 cup packed, +chopped
sambal oelek (2 tsp / asian chile sauce) or sriracha: 1 tsp (reduce for less heat)

Instructions

1. Blend the ingredients under curry paste in a small blender or processor, until coarsely crushed. Alternatively, mince the ingredients and mash them in a mortar and pestle.

2. Cook your noodles according to package instructions. Rinse in cold water and set aside.

3. Heat oil in a saucepan. Add the curry paste and fry for 2 to 3 minutes.

4. Add coconut milk, water, salt and longer cooking vegetables such as cauliflower, carrots peppers.
   Bring to a boil and cook for 4 mins. Add broccoli and mix in. Taste and adjust salt. Add sweetener to preference.

5. Add a dash of lemon, add more water for more broth to preferred consistency,and simmer for a few minutes until the vegetables are tender to preference and broccoli is bright green.

6. Take off heat. Add to serving bowl. Add a generous serving of noodles. Garnish liberally with cilantro, basil, scallions or sprouts. Add some miso lentils. Top with large handful of microgreens!

   Miso Maple Pepper Lentils

   1. Combine well drained lentils with miso, maple, and sesame oil in a skillet over medium heat. Add salt to taste and good dash of pepper and mix well to distribute the miso. Cook for 3 to 4 minutes. Serve over the ramen.

---

Recipe was originally posted on HAMANA

Read the full article here.