Vegan Spicy Curry Ramen

a blue bowl filled with spicy curry ramen topped with carrots, red cabbage, lime wedges, edamame and black sesame seeds.

5 from 3 votes

If you are looking to level up your ramen game, then this Vegan Spicy Curry Ramen is just the dish you've been looking for! Easy, one pot, and big flavor!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Asian

Diet: Vegan, Vegetarian

Servings: people

Calories: 551kcal

Author: Andrew Bernard

Ingredients

2 tablespoon olive oil
6 cloves garlic, minced
1-2 inch piece ginger root, grated
1 ½ tablespoon curry powder
1 teaspoon garam masala
½ teaspoon cinnamon
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon chili garlic sauce
2 teaspoon tomato paste
6 cups low sodium vegetable stock (1440g)
1 ¾ cups coconut milk (450g)
3-4 packs dry ramen noodles
2 small bok choy, halved
2 cups bean sprouts (220g)
1 cup red cabbage, chopped (90g)
1 lime, cut into wedges
2 cups shelled, cooked edamame (320g)
1 cup shredded carrots (185g)
black sesame seeds

Instructions

In a large high walled skillet or dutch oven, over medium heat, add oil. Once hot, add garlic and ginger and sauté for 30 seconds. Add spices (curry powder through black pepper), chili garlic sauce and tomato paste. Stir together and make a paste with the ingredients. Cook for another 30 seconds, careful not to burn.
Add vegetable stock and coconut milk and stir well to combine with the paste. Reduce to simmer. Add Ramen packets. As the noodles soften, break them apart. Cook for 8-10 minutes. During the last 5 minutes, add bok choy and bean sprouts.
Once finished, add some noodles and broth to a bowl. Add raw vegetable toppings on top as desired. Drizzle with lime and black sesame seeds.

Notes

*Video difference: The video shows the bean sprouts and bok choy being cooked separately from the rest of the dish. The instructions above are updated to make this one pot.

*Nutritional facts are only estimates and may differ based on your own brands.

Nutrition