Vegan Curry Ramen with Miso Lentils
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Vegan Richa · by Vegan Richa★ 5.0 (33)

Vegan Curry Ramen with Miso Lentils

NUTRITION · PER SERVING35M COOK
CAL 38%·PRO 30%
CARBS 75G39% OF CAL
10G FIBER0G ADDED0G INTRINSIC46G OTHER19G TOTAL SUGAR
FAT 48G57% OF CAL
36G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spicy curry-flavored ramen with a vegetable and coconut milk broth topped with crispy miso-maple lentils, fresh vegetables, and cilantro. Vegan, gluten-free, and hearty enough for a full meal.

mainthaibowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1 inch ginger
  • 2 cloves of garlic
  • 1/4 cup chopped onion or shallots
  • 1 tsp coriander powder
  • 1 tsp curry powder or 3/4 tsp garam masala
  • 1/2 tsp ground turmeric or use 1/2 inch fresh peeled turmeric root
  • 1 green chile (hot or mild to preference (remove seeds to ontrol heat if needed))
  • 1/4 cup packed chopped cilantro and some cilantro stems
  • 2 tsp sambal oelek ((asian chile sauce) or 1 tsp sriracha (reduce for less heat))
  • 6 to 8 oz noodles ramen or pad thai ((I use brown rice pad thai))
  • 2.5 to 3 cups of vegetables (chopped small such as cauliflower, carrots, peppers, zucchini, mushrooms etc)
  • 2 cups coconut milk (or use 1 14 or 15 oz can)
  • 1 cup water or veggie broth
  • 1/2 tsp salt or to taste
  • 1/2 tsp sugar or maple or other sweetener
  • a good dash of Lemon juice
  • 1/2 cup cooked lentils
  • 1 tbsp maple syrup or 1 tbsp water and 1 tbsp sugar (use 2 tsp for less sweet)
  • 1 tsp or more miso (yellow or use chickpea miso to make soy-free)
  • 1/2 tsp sesame oil
  • salt and pepper
PREP
10M
SODIUM
2512MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.