Looking for a delicious and healthy recipe that’s also easy to make? This Coconut Curry Zoodle Ramen is just the thing! Loaded with veggies and flavorful spices, this vegan ramen is the perfect comfort food for any day of the week. Plus, using zucchini noodles instead of traditional ramen noodles makes it gluten-free and lower in carbs.
Ingredients:
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 red bell pepper, sliced
- 2 tablespoons curry powder
- 1 tablespoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1 (14-ounce) can full-fat coconut milk
- 4 cups vegetable broth
- 3 large zucchini, spiralized or julienned
- 1/2 cup chopped cilantro
- 2 green onions, sliced
- Lime wedges, for serving
Instructions:
- In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the onion, garlic, ginger, and red bell pepper and sauté for about 5 minutes, or until the vegetables are tender.
- Add the curry powder, turmeric, and cayenne pepper and stir to coat the vegetables.
- Pour in the coconut milk and vegetable broth and bring to a simmer. Reduce the heat to low and let simmer for 10-15 minutes.
- Add the zucchini noodles and cilantro and cook for 3-5 minutes, or until the zucchini is just tender.
- Serve the ramen hot, garnished with sliced green onions and lime wedges.
Enjoy your delicious Coconut Curry Zoodle Ramen!
