Do you love curry? Vegan meatballs? Coconut curry? Because I love pretty much everything about all of those things so when you combine them, you have a pretty good vegan meal on your hands.
The good thing about a recipe like this is that you can use pretty much whatever you want in it, as long as you adhere to certain staples like ginger, garlic and your favorite type of curry. Actually, you don’t even have to do that…but it will totally alter the taste of your vegan curry.
Because of the vegan meatballs, I kept this meal pretty simple without compromising flavor. This way it’s easy to simplify if you’re in a time crunch.
I’m going to start you with a basic list of ingredients and you can use whatever substitutes you want/need because you’re the one who has to eat it.
Rinse & chop your vegetables into uniform chunks, slices or whatever, starting with onion, bell pepper, carrots and garlic. I used ginger but I was out of fresh ginger and used ground ginger. Let them cook until fragrant before you add garlic and a splash of soy sauce with your curry seasonings.
I like to get a bit of a crust on my vegan meatballs, so I cooked them in the oven with ginger, lemongrass, Thai curry, salt, smoky paprika, black pepper and garlic granules. Cook until warm, about 10 to 12 minutes.
Back to the curry. When the vegetables are close to tender, add garlic and cook 2 to 3 more minutes. Pour in some broth and coconut milk, bring to a boil and then simmer. About 5 minutes before you’re ready to serve, toss the vegan meatballs into the mix.
Cook the ramen according to package instructions. usually, they take about 3 to 4 minutes to cook so if you time it right, everything can come together at the same time. Yay! I don’t know about you all, but I’m not a fan of noodles that get too sticky or clumpy because they’ve been sitting for too long, waiting for me to get myself together.
Add ramen noodles to the bowl, along with any kind of garnishes you choose, such as; basil, mint, bean sprouts, jalapenos or other spicy peppers, fresh scallions and/or rice vinegar.
If you prefer vegetables that are a tad crunchier, keep an eye on them and cook a little less before you start adding any type of liquid. And don’t go too crazy with the coconut milk, that stuff is crazy caloric and you only need a bit to get it creamy and to cut through the spice.
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