Ingredients with Measurements:
- 2 packs of ramen noodles
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1 can of diced tomatoes
- 2 cups of vegetable broth
- 1 can of chickpeas, drained and rinsed
- 1 cup of frozen peas
- 1 cup of frozen corn
- 1 red bell pepper, chopped
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Special Equipment Needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-Step Instructions:
1. Cook the ramen noodles according to the package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the curry powder, cumin, coriander, turmeric, paprika, and salt. Stir to combine and cook for 1-2 minutes until fragrant.
4. Add the diced tomatoes, vegetable broth, chickpeas, peas, corn, and red bell pepper. Stir to combine and bring to a simmer.
5. Simmer for 10-15 minutes until the vegetables are tender and the flavors have melded together.
6. Serve the vegetable curry ramen in bowls, topped with the cooked ramen noodles, chopped cilantro, and a lime wedge.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 10g
Carbohydrates: 75g
Protein: 15g
Sodium: 1200mg
Fiber: 12g
Substitutions for ingredients:
- You can use any type of noodles you prefer instead of ramen noodles.
- You can use any type of canned beans instead of chickpeas.
- You can use any type of frozen vegetables instead of peas and corn.
- You can use any type of bell pepper instead of red bell pepper.
Variations:
- Add tofu or tempeh for extra protein.
- Add coconut milk for a creamier curry broth.
- Add chopped peanuts or cashews for crunch.
Tips and Tricks:
- Make sure to cook the onion and garlic until softened before adding the spices to prevent burning.
- Taste and adjust the seasoning as needed.
- Add more vegetable broth if the curry broth is too thick.
Storage Instructions:
Store leftover vegetable curry ramen in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the vegetable curry ramen in a pot over medium heat until heated through.
Presentation Ideas:
Serve the vegetable curry ramen in colorful bowls with the ramen noodles on top and the cilantro and lime wedges on the side.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
Serve the vegetable curry ramen with a side of steamed rice or naan bread.
Suggested Side Dishes:
Steamed rice or naan bread.
Troubleshooting Advice:
- If the curry broth is too thick, add more vegetable broth.
- If the curry broth is too thin, simmer for longer to reduce and thicken.
Food Safety Advice:
Make sure to cook the vegetables until tender and the curry broth is heated through before serving.
Food History:
Curry is a popular dish in many cultures, including Indian, Thai, and Japanese. Ramen noodles originated in Japan and have become a popular staple in many parts of the world.
Flavor Profiles:
The vegetable curry ramen has a spicy, savory, and slightly sweet flavor profile with a hint of citrus from the lime.
Serving Suggestions:
Serve the vegetable curry ramen as a main dish for lunch or dinner.
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