Super easy and healthy, this one-pot broccoli curry ramen is perfect to treat you and your family to a satisfying tasty meal even on busy days. Everything goes in the same pot! The dish is ready within 30 minutes yet has complex flavors just like it if it had simmered for hours.
Although I do love spending time in the kitchen while creating recipes for this blog or feeding my family, most of the time I'm looking for something quick and easy.
And what's better than a one-pot recipe for a convenient meal! Similar to this vegan hamburger helper or this one-pot whole wheat tomato pasta recipe, throwing everything in the same pot to get an extra yummy meal is so satisfying.
This broccoli ramen not only is another everything-goes-in-the-same-pot recipe, but is also super fast, creates a limited mess in the kitchen, is simple without compromising on the taste and is kid-friendly.
So much flavors created within 30 minutes
The broth is what brings all the flavors to this dish. It is simple and quick, but the harmony of the ingredients results in a flavor profile that's deep and complex.
To reach this extra flavorful saucy base, you will have to combine garlic, fresh ginger, red curry paste, yellow curry powder, lime juice, soy sauce and maple syrup.
These few ingredients are a must to always keep in the kitchen: they all store well (keep your ginger in the freezer!) and help you create very tasty dishes quickly.
How to make this one-pot broccoli curry ramen
Once you combine the flavor boosting ingredients mentioned above in the pot, then goes the veggie broth, coconut milk, carrots and lots of broccoli. It makes for a saucy dish, so there is a good amount of liquid ingredients added to the pot.
Everything is cooked together until the veggies are tender but still crisp.
And then for the final step, simply sink the ramen noodles in the broth, top with fresh basil, cover and let the noodles simmer until cooked (usually 3-5 minutes). Be careful not to overcook the noodles!
To make this recipe extra speedy, be sure to prepare all the ingredients before adding anything to the pot. It will make for a smoother cooking experience.
Customize this one-pot broccoli curry ramen
The sauce is also a great base to add different vegetables that you already have in your house. Cauliflower, zucchini, onions, red pepper or even cubed squash would be delicious in this meal. Simply adjust the cooking time depending of the vegetable you are using.
Also, do not underestimate all the flavor the fresh basil adds to this meal! You can either choose regular fresh basil or if you get your hands on the Thai basil version, pick this one! Fresh cilantro would also work well.
If you are looking for a meal higher in protein, then add cubed tofu or canned chickpeas to the curry stew towards the end of the cooking.
You can also swap the red curry paste for green curry paste.
Can I use different type of noodles?
Of course! When I feel like something noodley, I usually go for ramen noodles. I keep a good amount of these noodles in storage so I can make spicy garlic noodles and miso ramen soup anytime I detect a ramen craving emergency.
But soba, vermicelli rice noodles or pad thai noodles would also work great. Look for noodles that cook quick enough so you don't have to add any more liquid to the pot.
Can I reheat this dish
I do not recommend to reheat this dish. The noodles will keep cooking while the broth is warm and will also absorb the sauce while resting in the fridge. This can result in an overcooked noodles feeling and mushy meal.
If you do anticipate leftovers (the recipe makes enough for about 4 medium size bowls), then here is what you can do:
- After the vegetables are cooked in the broth, transfer half of the mixture in a container and keep the other half in the pot. Once the broth in the container has cooled down, store it in the fridge.
- Then, add half of the amount of raw noodles to the broth and cook until the noodles are al dente. This will yield about 2 medium size bowls.
- When ready to eat the leftovers, you can reheat on the stove the other half portion of the broth and veggies that was stored in the fridge and add half of the amount of raw noodles.
More vegan one-pot recipe to try
Other curry recipes you might like
- Chickpea and vegetable curry
- Black bean curry
- Vegan tikka masala
- Curried carrot, ginger and red lentils soup
- Vegan jackfruit curry stew
- Aubergine and cauliflower curry
- Vegan lentil curry
- Curry tofu scramble
I hope you will love this Coconut curry ramen recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let us know how it was.
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One-Pot Broccoli Curry Ramen - Vegan
- 3 large cloves of garlic - crushed
- 1 tbsp fresh ginger - grated or chopped
- 3 tbsp red curry paste
- 1 tsp yellow curry powder
- 1 lime - juiced
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 3 ½ cups veggie broth
- 2 x 15 oz canned coconut milk
- 3 carrots - peeled and sliced
- 4-5 cups broccoli florets
- 1 handful fresh basil - regular or Thai version, plus more for serving
- 8.4 oz instant ramen noodles
- Warm a large pan or pot on medium heat, then add ¼ cup of water with the garlic, ginger, curry paste and curry powder and cook for about a minute while stirring. Then, add the lime juice and scrape the bottom of the pot for a few seconds.
- Then add the rest of the ingredients except for the noodles and the basil. Cover and cook on medium heat until the vegetables are crisp but tender (about 10 minutes).
- Add the ramen noodles, cover and cook for 3-5 minutes. Read the instruction on the packaging to adjust the cooking time accordingly. Keep the noodles al dente as they will keep cooking in the warm broth.
- Once the noodles are cooked, removed from the heat, add the basil and gently stir.
- Serve into bowls and add more fresh basil if desired. Enjoy!
- After the vegetables are cooked in the broth, transfer half of the mixture in a container and keep the other half in the pot. Once the broth in the container has cooled down, store it in the fridge for later.
- Then, add half of the amount of raw noodles to the broth and cook until the noodles are tender. This will yield about 2 medium size bowls.
- When ready to eat the leftovers, you can reheat on the stove the other half portion of the broth and veggies that was stored in the fridge and add half of the amount of noodles.
Hi! What brand of ramen noodles do you use? I have never seen those round disc type before. Thanks!
Hello Debra! I use the brand Halo. I am having a hard time finding a whole wheat version (everything "whole wheat" disappear with COVID!), but these have a good texture that I like. Thanks for your question, I will add the information into the blog post! 🙂
Debra Lynne says
I just made this and I LOVE it!!! It is so tasty and comforting, definitely a keeper recipe for me. I love ramen and so this different version is such a nice surprise. I cut the recipe in half because I am single. I also have to be careful about spiciness so I used less than 1/2 of the red curry paste but it wasn't spicy so next time I use half and see how that goes. I did as Jessica recommended if leftovers are anticipated and put 1/2 of the soup aside (before adding the ramen). Thank-you Jessica for a super delicious recipe!!!
Oh great Debra! I'm so glad you loved it! 🙂
Hello, just a quick question: do you use “full fat” coconut milk and “2” cans is correct? Just seems like a lot of coconut milk. I really want to try this recipe. It looks so delicious.
Thank you and all the best.
Hi Bridget! Yes, I use full fat coconut milk and I use 2 cans for this recipe. Hope you give it a try! 🙂