? this bowl is creamy, hearty, and so comforting!
Check out the recipe ?
Makes 2 servings
2 tbs of avocado oil or any other vegetable oil
1 tbsp vegan yellow curry paste
1/2 cup pumpkin purée
1/2 cup coconut milk
3 cups of vegetable broth
2 tbsp vegetable essence
1 tsp chilli flakes
2 packages of good quality ramen noodles
2/3 cup butternut squash cut in cubes
1 tbsp of coconut aminos
1/2 cup frozen or fresh corn
Handful of green peas
Handful of Thai basics or cilantro
Sliced red onions and some lime for garnish
In a sauce pan, heat 1 tbs of oil and roast the butternut squash, add coconut aminos and cook the squash until it’s golden and crispy on the outside. Set aside.
Meanwhile, in a large pot or Dutch oven heat 1 tbsp of oil, add the curry paste and sauté for 2-3 min. Add the pumpkin pure and sauté for another 2 min. Then add the coconut milk followed by the vegetable broth, seasoning. Bring everything to boil. Add the chilli flakes and adjust the seasoning as needed. Simmer the broth for 10 min. Meanwhile, cook the ramen noodles according to the direction in the package. When ramen noodles are cooked, you can start assembling the soup. Take handful of ramen, put it in a bowl, pour over some pumpkin curry broth, top it off with roasted butternut squash, corn, herbs, peas, onion and lime. Enjoy.
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