- Curry paste1 inch ginger
- 2 cloves of garlic
- 1/4 cup (40 g) chopped onion or shallots
- 1 tsp coriander powder
- 1 tsp curry powder or 3/4 tsp garam masala
- 1/2 tsp ground turmeric or use 1/2 inch fresh peeled turmeric root
- 1 green chilli
- 1/4 cup (4 g) packed chopped cilantro and some cilantro stems
- 2 tsp sambal oelek
- Ramen:220g noodles (ramen or pad thai)
- 2.5 to 3 cups (250 - 300 g) of vegetables chopped small such as cauliflower, carrots, peppers, zucchini, mushrooms etc
- 400g tofu firm
- 1 can TCC coconut milk
- 1 cup (250 ml) water or veggie broth
- 1/2 tsp (0.5 tsp) salt or to taste
- 1/2 tsp (0.5 tsp) sugar or maple or other sweetener
- a good dash of Lemon juice
- Miso maple lentils:1/2 cup (100 g) cooked lentils
- 1 tbsp maple syrup or 1 tbsp water and 1 tbsp sugar
- 1 tsp or more miso
- 1/2 tsp sesame oil
- salt and pepper
- Blend the ingredients under curry paste in a small blender or processor, until coarsely crushed. Alternatively, mince the ingredients and mash them in a mortar and pestle.
- Cook noodles according to package instructions. Rinse in cold water and set aside.
- Heat oil in a saucepan. Add the curry paste and fry for 2 to 3 minutes.
- Add coconut milk, water, salt and longer cooking vegetables such as cauliflower, carrots peppers.
- Bring to a boil and cook for 4 mins. Add broccoli and mix in. Taste and adjust salt. Add sweetener to preference.
- Add a dash of lemon, add more water for more broth to preferred consistency,and simmer for a few minutes until the vegetables are tender to preference and broccoli is bright green.
- Take off heat. Add to serving bowl. Add a generous serving of noodles. Garnish liberally with cilantro, basil, scallions or sprouts. Add some miso lentils.
- Miso Maple Pepper Lentils:Combine well drained lentils with miso, maple, and sesame oil in a skillet over medium heat. Add salt to taste and good dash of pepper and mix well to distribute the miso. Cook for 3 to 4 minutes. Serve over the ramen.
Brands and product used
- TCC - Coconut Milk