One-Pot Vegan Curry Ramen (20 minutes!)

Ingredients

• 1 tablespoon oil
• 1 onion (thinly sliced)
• 3 cups veggie broth
• 4 packets ramen noodles (seasoning packet discarded)
• 1 can full fat coconut milk
• 3 tablespoons natural peanut butter
• Lime juice
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon sea salt (plus more to taste)
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/4 teaspoon black pepper

Instructions

1. 1

   Start by heating 1 tablespoon of oil in a large wok (or sauce pan if needed) over medium-high heat.

2. 2

   Once the oil is hot, add the thinly sliced onion and sauté it until soft and starting to brown, about 5 minutes. While the onion is cooking, prepare the spice blend, measure out the veggie broth and prepare the other ingredients.

3. 3

   Once the onion has cooked, sprinkle over the spice blend and stir everything together well. Allow the spices to toast for about 1 minutes.

4. 4

   Add the veggie broth to the wok and bring it to a simmer. Push in the ramen noodles, breaking them in half if needed, and allow them to cook for 1 minute on one side before flipping them over to cook another 30 seconds on the other side.

5. 5

   Add in the coconut milk and peanut butter and stir everything together well, using tongs if needed to break up the noodles.

6. 6

   Allow everything to simmer for another minute or so before squeezing in some lime juice and tasting for salt.

7. 7

   Divide the noodles and some sauce among bowls and add on your favorite garnishes, such as sliced green onion, red pepper flakes and chopped peanuts!