Carrot Ginger Yellow Curry Ramen

The flavors in this recipe are fresh and cohesive: a savory hint of curry spice with bright ginger and creamy coconut. But the star of this dish is the ramen noodles - gluten free and a good source of fiber and protein so you can feel good about eating the whole bowl and then maybe another.

Carrot Ginger Yellow Curry Ramen

Course

Main
Prep time

15 Mins
cook time

20 Mins
servings

4
Author

@dashofsavory
Video & Images by

@anettvelsberg

Ingredients

2 cups carrots, peeled & roughly chopped
1 small onion, diced
1 inch ginger, peeled & roughly chopped
2 cloves garlic, crushed & peeled
2 tbsp olive oil
2 tbsp madras curry powder
2 tsp turmeric powder
2 tsp kosher salt
4 cups vegetable stock
14 oz can unsweetened coconut milk
4 cakes Lotus Foods Organic Millet & Brown Rice Ramen

To Serve

4 soft boiled eggs (or 1 cup diced pan-fried tofu)
1 cup red cabbage, shredded
⅓ cup green onion, finely chopped
1-2 tsp toasted sesame seeds

product used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

1

Add carrots, onion, ginger, and garlic to a food processor. Blend to a fine paste.
2

Heat oil over medium heat in a large heavy bottomed pot. Add the veggie paste to the pot and stir to sauté. Keep stirring until veggies are fragrant and begin to soften (~3 mins). Add curry powder, turmeric powder, and salt. Stir to combine and sauté for another 2 mins.
3

Add vegetable stock and stir to combine. Bring mixture up to a boil and reduce to a simmer for 10 mins. Stir in coconut milk and continue to simmer while you cook the noodles. Adjust seasoning with salt.
4

Fill a separate pot with water and bring to a boil. Add noodles and cook for 3 mins until softened. Rinse in cold water and drain well.
5

Ladle soup into bowls and add noodles. Top each bowl with soft-boiled egg (or ¼ cup tofu, as preferred), cabbage, green onion, and toasted sesame seeds. Serve immediately.