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Curry in a Hurry

With Vegetable Broth Miso Ramen
recipe-difficulty
Easy peasy
recipe-serves
3
ready-in
15 mins
Curry in a Hurry

We call this one

curry in a hurry

and it’s oh so yummy and a great option for vegans or anyone wanting a good old wintery dose of vegetables, nutritional broth bolstering and some seriously-good-for-you spices. Great for large gatherings and the family or cooked in a large batch for some healthy meal prep goodness.

Main Meals
Indian inspired
Pantry Items
View in metric
  • 1/2 cup of Vegetable Broth Miso Ramen
  • 1 yellow onion, chopped
  • 4 cloves of garlic, minced
  • 1 inch of ginger, minced
  • 2 tablespoons tomato paste
  • 2 tablespoon of coconut or olive oil
  • 3/4 of a cup cashews 
  • 3 teaspoons garam masala
  • 2 teaspoons cumin 
  • 1 teaspoons coriander 
  • 1/2 teaspoon chilli flakes (optional)
  • 1 teaspoon turmeric
  • 1 teaspoon fennel seed ground
  • 1 teaspoon cinnamon
  • Veggies of your choice based on season (we used 1 carrots, 1 capsicum, 1 zucchini, ¼  pumpkin)
  • 1 can coconut milk
  • Leafy greens (we used kale)

To Serve:

  • Salt and pepper to taste
  • Chilli flakes
  • Serve with coriander, rice and naan
  1. Sauté the onion in some oil until translucent, 
  2. Move your onion to the side and add spices into the pan. Cook for 1 minute. 
  3. Add in the garlic and tomato pasta.  Cook for a further minute. 
  4. Add in the veggies and cook sizzle them for 2-3 minutes, then pour in the Vegetable Broth Miso Ramen veggie stock and coconut milk.
  5. Let everything simmer for 5-10 minutes, or until the veggies are cooked.
  6. Add in the leafy greens, ½ cup of cashews and cook for a couple of mins. 
  7. Garnish with chilli flakes and coriander. Serve this with remaining cashews, rice and naan.