This curry ramen bowl is deliciously satisfying. These noodles are paired with refreshing fresh herbs, creamy curry, and colorful vegetables. It’s an easy recipe that can be made as a quick meal or can be made family style!
I was inspired to make this curry dish after picking up the garam masala spice from Sprouts Farmers Market. Garam masala spice offers a rich blend of spices including cinnamon, nutmeg, cardamom, cloves, and dried spices and is originally from South Asia. It is common in Indian, Nepalese, Bangladeshi, Sri Lankan and Afghan cuisines. It is used alone or with other seasonings.
Gluten Free Ramen Noodles
I discovered Lotus Foods Rice Ramen after searching for an alternative and am very happy ramen is back in my life! I was able to find this brand at Mother’s Market and Whole Foods Market. They offer single and multi package ramen noodles so I decided to pick up a couple original single packs and one jade rice ramen noodle package that comes with 4 noodle servings. I’ve made two servings using the original pack and I really enjoyed it! It cooks in 4 minutes, is gluten free, and there are four types of flavors available to try.
What You Will Need
Veggies: rapini, onions, and rainbow carrots provide rich greens and savory veggie variety
Coconut milk: will be the base of the curry
Tomato paste: adds tomato flavor to the curry and helps to thicken it
Spices: garam masala, salt, and pepper
Noodles: rice ramen noodles are easy to cook and add delicious texture
Herbs: fresh basil, cilantro and mint will be used as garnish
Recipe (serves 2-4 people)
1 bushel of rapini
4 carrots, one of each color
1 yellow onion
2 cans of coconut milk
2 tbsp of garam masala
1 tsp pepper
Salt to taste
1 pack of rice ramen per person
fresh basil, cilantro, and mint
Method
In a medium-sized Dutch oven set heat to medium, add olive oil, chopped carrots, and the rinsed bushel of rapini. Place the lid and cook for ten minutes to reduce the rapini.
Remove the lid and add the coconut milk, spices, and reduce to a simmer. Stir mixture and cook for 10 minutes.
Add the diced onion, and add salt to taste. Cook for 5 minutes.
Follow instructions on ramen packet and cook according to packaging. Stir occasionally.
Let rest for 5 minutes when serving. Garnish with fresh herbs. Enjoy!
This veggie ramen curry is
creamy
nutritious
comforting
fresh
Make it your own
• looking to make a single dish? Decrease the recipe to 1 can of coconut milk, 1 tbs garam masala, and half a bushel of rapini
• replace rapini with any veggie(s) of your choice, some substitutes include: broccoli, broccolini, potatoes, bell peppers, mushrooms
• use any noodles you have on hand: rice noodles, udon, etc. it’s great with rice also!
If you make this Veggie Curry Ramen tag me @saltandsaffron so I can see your creations! let me know if you have any questions in the comments below and/or what you thought of this dish.
Enjoy!
Tannaz