Monday, July 6, 2015

Veggies & Red Curry Ramen

Red curry with vegetables is a staple in our home. We usually eat it over brown rice. Today I made it with my daughter's favorite, ramen. The kids really enjoyed slurping up the noodles! This recipe was easy and inexpensive. *Curry is always a great way to use up all your left over veggies at the end of the week*


12 oz. Bag stir fry veggies
1 cup chic peas, drained ( save that aquafaba to make dessert!!)
1 potato, peeled and diced into small cubes
1/2 onion, chopped
Oil to fry
2 (13.5 oz) cans coconut milk
1 tsp. Organic sugar
4 Tbsp. Red curry paste
Chili powder to taste
Sriracha (optional)
Salt & pepper
4 packs ramen noodles

Place Asian veggies and onion in a large microwave safe container with a lid. Add a few tsp of water. Steam as directed on package.

Add oil to skillet over med- high heat. Add potatoes and chic peas. Cook until browned and crispy. Set aside.

Cook ramen as directed, except omit the seasoning packet. Drain well.

In a deep, non stick skillet, heat coconut milk, curry paste, sugar, chili powder, sriracha, salt & pepper. Allow to slowly come to a boil over medium heat, stirring occasionally.

Combine ramen, veggies, potatoes, and chic peas with curry. Toss well to combine.

Makes 4 servings

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