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Curry in a Hurry

Curry in a Hurry

With Vegetable Broth Miso Ramen

Vegan

Difficulty

Easy peasy

Serves

Ready in

15 mins

We call this one

curry in a hurry

and it’s oh so yummy and a great option for vegans or anyone wanting a good old wintery dose of vegetables, nutritional broth bolstering and some seriously-good-for-you spices. Great for large gatherings and the family or cooked in a large batch for some healthy meal prep goodness.

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Vegetable Broth Miso Ramen

Immunity, Gut + Energy

Ingredients

View in metric

Pantry Items

View in metric

1/2 cup of Vegetable Broth Miso Ramen
1 yellow onion, chopped
4 cloves of garlic, minced
1 inch of ginger, minced
2 tablespoons tomato paste
2 tablespoon of coconut or olive oil
3/4 of a cup cashews
3 teaspoons garam masala
2 teaspoons cumin
1 teaspoons coriander
1/2 teaspoon chilli flakes (optional)
1 teaspoon turmeric
1 teaspoon fennel seed ground
1 teaspoon cinnamon
Veggies of your choice based on season (we used 1 carrots, 1 capsicum, 1 zucchini, ¼ pumpkin)
1 can coconut milk
Leafy greens (we used kale)

To Serve:

Salt and pepper to taste
Chilli flakes
Serve with coriander, rice and naan

Buy The Recipe Products

Vegetable Broth Miso Ramen

Immunity, Gut + Energy

Method

Sauté the onion in some oil until translucent,
Move your onion to the side and add spices into the pan. Cook for 1 minute.
Add in the garlic and tomato pasta. Cook for a further minute.
Add in the veggies and cook sizzle them for 2-3 minutes, then pour in the Vegetable Broth Miso Ramen veggie stock and coconut milk.
Let everything simmer for 5-10 minutes, or until the veggies are cooked.
Add in the leafy greens, ½ cup of cashews and cook for a couple of mins.
Garnish with chilli flakes and coriander. Serve this with remaining cashews, rice and naan.

Curry in a Hurry

With Vegetable Broth Miso Ramen

Vegan

Difficulty

Easy peasy

Serves

Ready in

15 mins

We call this one

curry in a hurry

Buy The Recipe Products

Vegetable Broth Miso Ramen

Immunity, Gut + Energy

Ingredients

View in metric

Pantry Items

View in metric

1/2 cup of Vegetable Broth Miso Ramen
1 yellow onion, chopped
4 cloves of garlic, minced
1 inch of ginger, minced
2 tablespoons tomato paste
2 tablespoon of coconut or olive oil
3/4 of a cup cashews
3 teaspoons garam masala
2 teaspoons cumin
1 teaspoons coriander
1/2 teaspoon chilli flakes (optional)
1 teaspoon turmeric
1 teaspoon fennel seed ground
1 teaspoon cinnamon
Veggies of your choice based on season (we used 1 carrots, 1 capsicum, 1 zucchini, ¼ pumpkin)
1 can coconut milk
Leafy greens (we used kale)

To Serve:

Salt and pepper to taste
Chilli flakes
Serve with coriander, rice and naan

Buy The Recipe Products

Vegetable Broth Miso Ramen

Immunity, Gut + Energy

Method

Sauté the onion in some oil until translucent,
Move your onion to the side and add spices into the pan. Cook for 1 minute.
Add in the garlic and tomato pasta. Cook for a further minute.
Add in the veggies and cook sizzle them for 2-3 minutes, then pour in the Vegetable Broth Miso Ramen veggie stock and coconut milk.
Let everything simmer for 5-10 minutes, or until the veggies are cooked.
Add in the leafy greens, ½ cup of cashews and cook for a couple of mins.
Garnish with chilli flakes and coriander. Serve this with remaining cashews, rice and naan.