Coconut Curry Ramen with Kale, Quinoa, and Chickpeas

INGREDIENTS:

• 4 cups veggie broth

• 2 packets organic ramen

• 1 can coconut milk

• 2 cups chopped kale

• 1 cup green peas

• 1 cup corn

• 1/3 cup quinoa

• 1/3 cup red lentils

• 3 cloves garlic

• 2 carrots

• 1/2 red onion

• 1 zucchini

• 1 can chickpeas

• 1/4 tablespoon curry powder

• 1/4 tablespoon cumin

• 1/2 tablespoon sunflower oil (or coconut oil)

• Salt + black pepper to taste

PREPARATION:

• Dice carrots and zucchini, mince garlic, finely chop onion

• In Instant Pot, heat oil and begin to cook garlic and onion

• Cook for a minute, until aromatic and add in the chickpeas, corn, carrots, green peas, zucchini, kale

• Stir and allow to soften for another minute

• Add in curry, cumin, salt and pepper then stir well, integrating all the ingredients

• Pour in veggie broth, quinoa, and red lentils

• Simmer for 15 minutes

• Pour in coconut milk, stir well

• Add 2 packs of organic ramen, stir until noodles have softened

• And we are done! Season to preference and enjoy <3

This recipe was inspired by: https://www.ilovevegan.com/chickpea-vegetable-coconut-curry-soup/ (thank you!)