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CREAMY CURRY RAMEN 🍜
by alexafuelednaturally
Elements:
3-Four carrots
half cauliflower
2 tsp avocado oil (or oil of alternative), divided
1 tsp salt
half tsp paprika
1/Four tsp pepper
half giant yellow onion (or one small onion) diced small
2 cloves garlic, minced
2 inch piece ginger, minced
1 half tbsp purple curry paste (yellow or inexperienced curry paste works too!)
Four cups filtered water
2 cans coconut milk
1 half  tbsp soy sauce
2 tsp bouillon paste (higher than bouillon vegetarian)
1 half tbsp jalapeño sauce (I used yellowbirdsauce )
1 small bunch broccolini, chopped
2 heads bok choy, chopped
Ramen noodles (I used 4, 2 ounce ramen noodle packages, koyo model)
Different toppings
Limes
Bunch of cilantro
Directions:
1.Preheat oven to 400 levels F. Roughly chop carrots and minimize cauliflower into florets. Place each on baking sheet, drizzle over 1 tsp of oil then season with salt, pepper and paprika. Bake in preheated oven for 30 minutes.
2.In the meantime, in a big pot warmth oil and mince garlic and contemporary ginger and finely chop the onions. Add onions and garlic to grease and sauté for Three minutes. Season with a pinch of salt.
3.To the pot add curry paste, water, floor turmeric, soy sauce and  each cans of coconut milk; shake the cans earlier than opening… (if there’s some separation within the coconut milk, that’s okay, scoop every thing into the pot, the exhausting coconut milk will soften.)
4.Convey to a boil, stirring to make sure every thing is effectively included. As soon as boiling, cut back to a simmer then add bouillon paste, stir to ensure it absolutely dissolves then add Yellowbird jalapeño sauce. You’ll be able to add extra spice relying in your desire.
5.Chop bok choy and broccolini Add to the simmering curry and prepare dinner for 5-7 minutes or till greens are tender. Flip off warmth and style, regulate seasonings and spice if wanted.
6.About 5 minutes earlier than serving prepare dinner your ramen noodles in response to the instructions on package deal. When able to serve, divide noodles between serving bowls, high with sizzling curry, baked carrots, cauliflower and end it off with cilantro and lime.

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