One-Pot Broccoli Curry Ramen - Vegan
If you love curry dishes, then this one-pot recipe will be a keeper. Creating a very flavorful broth within 20 minutes is possible and easy when you combine a few simple ingredients and you can use your favorite vegetables. And my favorite part is that you only have one pot to clean up!
Servings: 6
Calories: 437kcal
Ingredients
- 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
Instructions
- 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!
Notes
I do not recommend reheating leftover noodles.
If you do anticipate having extra food, 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 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.
- 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.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 437kcal | Carbohydrates: 46g | Protein: 9g | Fat: 26g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1914mg | Potassium: 634mg | Fiber: 6g | Sugar: 12g | Vitamin A: 6978IU | Vitamin C: 63mg | Calcium: 91mg | Iron: 4mg