Zesty Curry Ramen

January 16, 2020

Debbie Sarafian Midcalf‎‎_Zesty Curry Ramen_HamamaRecipes_1.16.20

Author: Debbie Sarafian Midcalf‎ (Hamama Friends group member, find the original post here!)

Prep: 10 min
Cook: 25 min
3 servings (Scaleable on Vegan Richa website)


A delicious curry ramen that you will fall in love with!



Curry paste
- 1 inch ginger
- 2 cloves of garlic
- 1/4 cup (40 g) chopped onion or shallots
- 1 tsp coriander powder
- 1 tsp curry powder or 3/4 tsp garam masala
- 1/2 tsp (0.5 tsp) ground turmeric or use 1/2 inch fresh peeled turmeric root
- 1 green chile hot or mild to preference (remove seeds to control heat if needed)
- 1/4 cup (4 g) 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 (250 - 300 g) of vegetables chopped small such as cauliflower, carrots, peppers, zucchini, mushrooms etc
- 2 cups (450 ml) coconut milk or use 1 14 or 15 oz can
- 1 cup (240 ml) water or veggie broth
- 1/2 tsp (0.5 tsp) salt or to taste
- 1/2 tsp (0.5 tsp) sugar or maple or other sweetener
- A good dash of Lemon juice

Miso maple lentils
- 1/2 cup (100 g) 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 (0.5 tsp) sesame oil
- Salt and pepper


Main Dish

  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.


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.


[Some recipe inspiration from Vegan Richa !]

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