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!)

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